Noodle dishes are simply always delicious!
Tokkoo is a very hot, spicy chutney made from carambola fruits, which is traditionally eaten with long-grain rice, yogurt dishes and noodles, respectively. I like it just as much with breads and pilafs. It is also a perfect accompaniment to all mild mogul dishes. For variety, you can use unripe mangoes instead of carambolas. Makes about 1/2 l
1. mix the finely chopped carambolas with the salt in a porcelain bowl and set aside.
2. asafoetida, cayenne pepper, turmeric and fenugreek seeds in a small baking dish form and keep ready next to the kitchen stove.
3. Heat oil in an enamel pot. Pour in mustard seeds. Provide a splash guard or possibly a lid, as the seeds will splash up.
Once this stops, add the ground spices, stir once briefly and add the carambola pulp on the spot. Lower the temperature and make the batch, stirring, until it thickens and the oil settles (about 10 min). Meanwhile, the chutney should bubble throughout the cooking time, perhaps regulating the temperature. It must be stirred constantly so that it does not burn. Pour into a sterilized jar and close tightly. This chutney can be eaten on the spot.
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