Rubina Shaukat
Professional Chef and Cookery TeacherRubina Shaukat is a professional chef who teaches cooking at a government technical college in Pakistan. She manages IngRecipe, sharing recipes and practical guides to ingredients and kitchen basics for home cooks. She also runs the Home Ingrecipe kitchen in Multan.
Chef's Recipes
Spicy Apricot Chutney Khubani Chutney
Sweet and spicy, this chutney goes well with grilled chicken or fish. I particularly enjoy it with Five Spice Blackened Salmon and Salmon Kebabs And it tastes equally good on plain toasted bread. It is very simple to make and will keep in the refrigerator, stored in an airtight container, for six to eight weeks,
Sweet Mango Chutney Mitha Aam Chutney
Unripe green mangoes are used in this sweet and slightly sour mango chutney. This condiment is especially good when paired with fish, bread and vegetable dishes. The possibilities are endless. Try it with Fried Puffed Bread called poori, Tandoori Chicken or store-bought plain pappadum. You might even try smearing it on bread instead of peanut
South Indian Coconut Chutney Nariyal ki Chutney
This condiment complements crispy Indian snacks, breads, pancakes, grilled fish or chicken dishes perfectly. If you cannot find fresh coconut, use either unsweetened desiccated or shredded dried coconut that has been soaked in warm water to soften. I love to eat this with split pea fritters but it goes well with anything fried
Mint Chutney Pudine ki Chutney
This green chutney is the most popular chutney throughout India. Every household adds its own special touch and ingredients and there are hundreds of variations on this chutney. Mint chutney can be served with any Indian snacks, breads or grilled meats and poultry. This chutney can be refrigerated for up to a week or frozen
Garlic and Peanut Chutney Moong-Phalli aur Lahssun ki Chutney
There is nothing like freshly made, tangy, spiced chutney to accompany crispy snacks, breads, curries and rice dishes. Made with peanuts, garlic and tamarind, this chutney has a good sharp clean flavor. Serve this as a spread with Spicy Lamb Burgers or alongside warm Basmati Rice with Whole Spices
Plum Tomato Chutney with Mustard Seeds Tamatar Sarso ki Chutney
This creation is inspired by the south Indian flavors of curry leaves and mustard seeds. I often serve this as a dip with flatbread (pages 134–139), chips or crisped pappadum (page 55). It also goes well with Masala Lamb Chops (page 121) or Crunchy Potato and Corn Croquettes (page 52). It can be made in
