Indian Pickle Sauce
A unique Anglo-Indian sauce made by reducing Indian pickles to remove excess acidity and thickening with a nutty brown roux. The original recipe suggests a fusion serving style with boiled rice and Parmesan cheese.
Ingredients
- 3 tablespoons Indian mixed pickle (Achar) (Choose a pickle with mango, lime, and chilies)
- 150 milliliters Water (Approx. 1/4 pint)
- 1 tablespoon Butter or Ghee (For the roux)
- 1 tablespoon All-purpose flour (For the roux)
- 1 cup Boiled rice (Optional, for serving)
- 2 tablespoons Parmesan cheese, grated (Optional, for serving)
Instructions
- 1Finely chop the Indian mixed pickles to ensure they break down easily in the sauce.
- 2Place the chopped pickles in a frying pan or small saucepan with the water. Bring to a simmer and let it cook gently to evaporate the sharp vinegar taste.
- 3While the pickles simmer, prepare a brown roux in a separate small pan. Melt the butter over medium heat, add the flour, and cook while stirring constantly until the mixture turns a nutty brown color (about 5-7 minutes). Be careful not to burn it.
- 4Add the brown roux to the simmering pickle mixture. Whisk or stir vigorously to incorporate the roux and prevent lumps. Simmer for another 2-3 minutes until the sauce reaches the consistency of pea soup.
- 5Serve hot over boiled rice and sprinkle with Parmesan cheese if desired.
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