I was turned on to this zippy African condiment by a recipe in Taste & Travel International magazine, and just had to share it. This is my take on the recipe. Full of fabulous flavour rather than fat or calories, Dhanya is a thin condiment. (Mint sauce, albeit even thinner, comes to mind as a comparison.)
2 large cloves garlic
2 tbsp (30 mL) chopped ginger
1 red cayenne chili, seeded, sliced
4 oz (125 g) cilantro leaves and tender stems (about 1/2 large bunch)
2 tomatoes (about 12 oz/375 g), quartered
1/4 cup (60 mL) each: lemon juice, white vinegar
2 tbsp (30 mL) granulated sugar
2 tsp (10 mL) or more kosher salt
With food processor running, toss in garlic to chop. Add ginger and cayenne. Pulse to chop. Add cilantro, tomatoes, lemon juice, vinegar, sugar and 2 tsp (10 mL) salt. Pulse to purée, leaving some texture. Adjust salt.
- Give Dhanya a stir before spooning it over fish, chicken or beef, or adding some to soup or cheesy dishes.
- You can turn Dhanya into a creamy sauce by stirring together one part each of mayonnaise and Dhanya. For a sandwich spread, use two parts mayonnaise, one part Dhanya.
Makes about 2 cups (500 mL).
Tested in Imperial