Oct 23, 2020 - Explore Jade Sivongsa's board "Ginger chutney", followed by 134 people on Pinterest. Season with salt. 450g chillies (I use jalapeno) 1 onion, finely chopped; 6 cloves garlic, crushed; 4 tablespoons ground cumin; 2 tablespoons turmeric; 25g root ginger, peeled and grated; 1 tablespoon salt; 3 quarters of a cup of olive oil; 3 tablespoons sugar; 1 and a quarter cups white vinegar; Sterilise the jars in an oven @ 120C for 15 minutes. Then add the chilies, salt, vinegar and left over oil in the pan to the blender jar. Hot Chilli Chutney. When the chutney reaches jam consistency remove it from the fire. Ingredients: Apples, Sugar, Ginger (13%), Malt Vinegar (from barley), Onions, Chilli (2%), Spices, Salt . Reduce the liquid almost completely. Keep flame to a low. Do not keep the flame high, otherwise, the moisture could remain and the chilli will burn. In a bowl add lime pieces, green chilli pieces, ginger pieces, salt to taste, sugar, mustard powder mix it well. All Rights Reserved. ?? If you are someone who likes to have spicy food, this green chilli chutney recipe is for you. Ginger - 2" piece; Channa dal (Bengal gram) - 2 tbsp; Urad dal (Black Gram) - 2 tbsp; Coriander seeds - 2 tsp; Cumin seeds (jeera) - 3/4 tsp; Tamarind - big lemon size; Green chillies - 4-5; Dry red chillies - 3-5; Jaggery/Sugar - 1 tbsp; Oil - 3 tbsp; Salt - to taste; Method . Then add ginger and green … ???? I am actually pretty glad to post this recipe as now I won’t have to worry about losing or ripping my magazine cut out. Chilli Chutney Recipe (Milagai Chutney) Cook Click n Devour green chilies, small onion, tamarind, salt, garlic cloves, chana dal and 1 more Mint Coriander Chutney (Green Chutney) Tickle Those Tastebuds Blend everything well … SILVER WINNER in the Australian RASV Food Awards. Add all the cooled ingredients to a blender jar along with jaggery, little tamarind, salt and little water. ? Once cooled, store in a cool, dark place. In other parts of India, it is eaten with parathas, samosas and even rice. Red Chilli Garlic Chutney Recipe Preparation. Ingredients. This is a simple to make tomato chutney with mild spicing coming from cumin, cinnamon and cayenne pepper. Add the brown sugar, vinegar, cinnamon, nutmeg and saffron strands to a large pan and place over a low heat. Recipe: Spiced tomato ginger and chilli chutney. If your last jar wasn’t completely full, keep it in the fridge and use it up within a month or so. https://www.greatbritishchefs.com/collections/chutney-recipes Similar Recipes. 3cm ginger, grated. Also may contain MUSTARD. Cut the limes into small pieces seedless and with the skin on. Please check captcha to confirm subscription. Recipe For Ginger Chutney Ingredients. tarka ? To it add green chillies and saute it, later add sugar and switch off flame. Once cooled, store in a cool, dark place. By clicking 'Join' you are agreeing to our Privacy Policy. Chutney will keep refrigerated for up to 2 months. In a pan, add 2 tsp of oil and saute small onion, tomatoes and green chilli. ?? Put onions in a pan with water and boil for 10 minutes. November 12, 2020 at 10:16 am . Heat oil in a pan and add ginger, and saute it. If you prefer something milder, it's fine to leave out the chili or just add a pinch of piment d'Espelette. Add the apples, tomatoes, paprika, ginger, chilli, coriander and dates to the pan and cook gently until the tomatoes start to collapse. Immediately spoon the chutney into hot, sterlised jars and seal. I have a very stained, creased and worn page from a good housekeeping magazine (at least I think it is good housekeeping) probably circa 1989. You can turn the heat up or down according to taste. Stir in mustard seeds and cook for 30-40 seconds until they begin to pop. The sweet, sour and spicy notes in this chutney mean it needs a punchy cheese that will be able to stand up to it. Add sugar and vinegar then cover and boil for 10 minutes stirring occasionally. Season to taste with salt and freshly ground pepper and stir in the vinegar and sugar, then simmer for another 10-15 minutes until thick and rich. Simmer for 10 minutes over medium heat until the mango is soft. To tell if the chutney is ready, draw a wooden spoon across the base of the pan – it should leave a definite channel for 1-2 seconds. in this add fenugreek seeds, pinch of turmeric, hing. Smoky Tomato Chilli Chutney makes a … https://foodviva.com/chutney-raita-recipes/green-chilli-chutney-recipe Ginger & Chilli Chutney Chutneys. 30g ginger, grated; 3 tablespoons brown sugar; 125ml white wine vinegar; Directions Preparation: 10 min › Cook: 25 min › Ready in: 35 min . 2tbsp dark soy … … In a frypan gently cook in the oil the chillies, cumin, turmeric, salt and ginger for 15 minutes. Mix the cornstarch and a little watter until smooth. in this add fenugreek seeds, pinch of turmeric, hing. Pour this tempering on the top of the chutney mix it well Bring the lemon juice, vinegar, ginger, and salt to a boil. This mildly spiced tomato ginger and chilli chutney is perfect paired with a strong Cheddar. https://www.indianhealthyrecipes.com/ginger-chutney-allam-chutney © MATT MORAN. Chutney with cheese boards. Start by peeling and cutting the beetroot and onions into chunks and blitz them a few times in a foot processor until they are roughly chopped (or just chop them yourself). https://www.greedygourmet.com/recipes-for-diets/vegan/carrot-chutney Add sugar and vinegar then cover and boil for 10 minutes stirring occasionally. Tomato, Lime and Chilli Chutney Like. With cheese. 3. 2 tablespoons ground ginger; 1 tablespoon cayenne pepper (or chopped dried chillies) 2⅞ pints vinegar; 32 ounces sugar; Method. Beetroot & Chilli Chutney is a community recipe submitted by theaveragejosh and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe. https://www.greatbritishchefs.com/recipes/pear-ginger-chutney-recipe Chutney chicken is a great way to use chutney you’ve made. In america lime is green lemon is yellow ? Serves: Makes about 3.4kg. SILVER WINNER in the Australian RASV Food Awards. Chilli Chutney. Carrot Cauliflower Pickle is a delicious Indian recipe served as a Pickles and Chutneys. https://mattmoran.com.au/recipes/tomatoginger-chilli-chutney Green Chilli Chutney is a South Indian recipe which is savoured alongside dishes like dosa and Idli. By Country Living Food Team. After opening, chutney should easily keep 3 to 4 weeks in … Add ½ teaspoon mustard … This is an old Good Housekeeping recipe. Terms. It is a rating 2/10 on the chilli scale, so not too hot but beautiful for a touch of spice – especially to a BBQ as it is great on burgers and with any type of meat or cheese. Allow to simmer on a medium heat, uncovered, for 15 - 20 minutes. If you can face it, halve the greengages and take the stones out, otherwise, just leave them in and warn people not to swallow them. Add whole red chilli, keep the flame low. 1/2 cup balsamic vinegar. Sweet and Spicy Chutney Recipes 4,369 Recipes. Heat oil in a large saucepan over a medium-high heat, add onion, ginger, chilli and garlic and cook, stirring occasionally for 4-5 minutes until tender, translucent and fragrant. Serve ginger chutney with plain white rice and ghee. Now saute ginger … Ginger Chutney Recipe - Ingredients Sharmis Passion salt, red chillies, channa dal, oil, mustard seeds, oil, ginger and 5 more Beetroot Apple Ginger Chutney Tasha's Artisan Foods 5 cloves of garlic, crushed. Ginger Chutney, the pungent notes of ginger combined with garlic, red chillies, tamarind, jaggery and spices, topped with a traditional tempering in coconut oil, make this tangy, sweet and sour chutney a lip-smacking treat, perfect for serving with idlis, dosas, and such sober dishes Ginger chutney recipe is famous in the states of Tamil Nadu, Andhra Pradesh and Karnataka. This makes about 1,200ml which can be kept for a year if properly preserved. This makes about 1,200ml which can be … makes: Cost: cheap: Prep: 35 min Cooking: 50 min Nutrition per portion RDA; Calories: 43 kCal: 2%: We earn a commission for products purchased through some links in this article. https://www.greatbritishchefs.com/collections/chutney-recipes Fatta Fat Chutney - Eggplant And Kasoori Methi Chutney. Buy Ginger & Chilli Chutney Chutneys at Mrs Bridges Online Shop ???? Combine all the ingredients and blend in a mixer into a smooth paste. ?? If your last jar wasn’t completely full, keep it in the fridge and use it up within a month or so. Notanish Qaroqchi Posted on Sat Sep 06 2014. 5 large red chillis chopped (leave seeds in if you like it really hot) 125ml apple (or white wine) vinegar. This recipe for Ginger Chutney is slightly different as coconut is used along with ginger.Ginger Chutney has a nice sweet and sour taste and goes well with Dosa. Try this ginger chutney recipe as all of you know ginger has so many health benefits. A simple ginger and green chilli chutney that you can prepare within few minutes. The best thing to serve this tamarind chutney with is Maunika Gowardhan's ragda pattice (ginger and chilli potato patties) By Maunika Gowardhan. ?? I made Ginger Chutney for the first time at home.People of Andhra Pradesh make a special Ginger Chutney called Allam Pachadi which is similar to Kerala Puliyinji which we make for Onam. In a bowl add lime pieces, green chilli pieces, ginger pieces, salt to taste, sugar, mustard powder mix it well. Leave at least a couple of months before eating. Add salt, chilli powder to it and boil it for a while. 8 - 12 fresh red chilli's, roughly chopped a thumb-size piece of ginger, peeled and chopped 250g brown sugar 150ml red wine vinegar 5 cardamom seeds 1/2 tablespoon paprika; … The chutney will taste good right away, but it will be so much better if you can leave it for 6 – 8 weeks and it will keep well for at least a year. Transfer into mixie jar and add salt later blend into a smooth paste. Pulse with a hand-held blender or in a food processor to a sauce consistency, then transfer to sterilised bottles or jars, seal and cool to room temperature and refrigerate for at least 2 days for flavours to develop. Remove the thyme leaves from the stem and add these to the figs, followed by the lemon juice. See more ideas about Ginger chutney, Cooking recipes, Recipes. ????? Oct 8, 2012 - A simple recipe for a great Pineapple Chilli Chutney GoodtoKnow October 18, 2011 8:56 am. This recipe was contributed by shashi_hari on 30 Aug 2011 As promised here is the recipe for my sweet chilli chutney. Chilli-Ginger Greengage Chutney This is yummy. Start by peeling and cutting the beetroot and onions into chunks and blitz them a few times in a foot processor until they are roughly chopped (or just chop them yourself). In a tadka pan or a small pan, heat 2 teaspoons oil. Gently mix until thoroughly combined. Stir occasionally. For tempering: Heat oil in a pan add mustard seeds, when mustard seeds splutter switch off the flame. See more ideas about cooking recipes, ginger chutney, recipes. You just need ginger, some whole spices, tamarind and jaggery to balance the spiciness. This is a nutritious chutney gets ready within minutes. Heat oil in a large saucepan over a medium-high heat, add onion, ginger, chilli and garlic and cook, stirring occasionally for 4-5 minutes until tender, translucent and fragrant. See more ideas about recipes, chutney recipes, cooking recipes. 1 large red onion, chopped. Place into hot jars and seal. Take a pan, add 2-3 tablespoon oil and allow it to heat. Ingredients. ???? Garnish with a couple of fresh chiles … Pile a bit on top of baked chicken for a zesty addition to dinner. Share on Facebook; Share on Twitter; Share on Pinterest; Share on Whatsapp ; Email to a friend; Advertisement. ... Peel the skin of a small onion, ginger, chop tomato and slit green chilli's. The mixture of Indian condiments like asafoetida, green chillies, curry leaves with fresh ginger make this dish all the more palatable and it is given both to kids and adults as well to improve digestion. Join our mailing list to receive exclusive content & Matt’s top 10 recipes for free. By the way great pickle recipe ????????????? Print Enjoy your summer harvest of tomatoes well into the winter months with this tangy tomato chutney. Ginger Chutney, the pungent notes of ginger combined with garlic, red chillies, tamarind, jaggery and spices, topped with a traditional tempering in coconut oil, make this tangy, sweet and sour chutney a lip-smacking treat, perfect for serving with idlis, dosas, and such sober dishes Chilli Chutney Recipe - | A Simple recipe from The Chilli King Next, throw in the chillies (deseeded), garlic (crushed and peeled) and ginger (peeled) and blitz everything until the beetroot and onion are finely chopped. Click to rate (103 ratings) Sending your rating. Sweet yet spicy and loaded with ginger, this chutney is a fantastic addition to a cheese platter, great through a stir-fry or with light meats and prawns. While the chutney … Cooking: 1 hour . Now combine jaggery with it, mix well. Ginger has a distinctive flavor. Pour this tempering on the top of the chutney mix it well. Immediately spoon the chutney into hot, sterlised jars and seal. ?? This is a great spicy and tangy, non-fat accompaniment to many dishes. its tasty n ??? Bring to a simmer, then add the Spoon into sterilised jars and seal. Stir in mustard seeds and cook for 30-40 seconds until they begin to pop. ?????? Roast the chilli for 1-2 minutes, so that extra moisture could remove. May 11, 2016 Preparation: 30 minutes . Add the mango, diced chilis, and whole dried chilis. This tomato chilli chutney recipe tastes best when made a month in advance. Sweet Orange and Chilli Chutney is a community recipe submitted by grissomsgal and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe. Oct 23, 2020 - Explore Jade Sivongsa's board "Ginger chutney", followed by 134 people on Pinterest. After opening, chutney should easily keep 3 to 4 weeks in the fridge. The fresh ginger and Thai chile give this sweet-and-sour cranberry chutney some pleasant heat, and it's the perfect complement to roasted poultry or game. Tomato chilli chutney recipe. This traditional chutney is a preserved chutney made with lime pieces and chillies. Sweet yet spicy and loaded with ginger, this chutney is a fantastic addition to a cheese platter, great through a stir-fry or with light meats and prawns. Stir in the chopped tomatoes and passata and bring to a simmer, reduce heat to medium and simmer, stirring occasionally for 10-15 minutes until tomatoes break down completely. Add the sugar. Add to the chutney, and cook briefly until thickened slightly. For tempering: Heat oil in a pan add mustard seeds, when mustard seeds splutter switch off the flame. An innovative chutney recipe, ginger and garlic chutney with chopped tomatoes blended with garlic, ginger , salt, onion and other spices is an amazing accompaniment to meals or snacks. Place into hot jars and seal. Ginger Chutney | South Indian Ginger Chutney is a mouthwatering chutney that goes well with idli, dosa or roti and rice. https://foodviva.com/chutney-raita-recipes/chilli-chutney-recipe Again fry the ginger paste in oil along with the tamarind paste. Serve it with plain white rice with little gingely oil. 02 Jan 2021, 6:00am Tagliata and watercress with a mustard orange dressing recipe. Bring to a boil. https://www.deliciousmagazine.co.uk/recipes/tomato-chilli-chutney Smoky Tomato Chilli Chutney … The chutney will keep for up to 8 or 9 months, unopened, in a … . Peel the ginger, garlic and onions and cut them into small pieces. A hot chilli chutney with tomatoes, apple, onion and ginger. Transfer to a bowl and allow to cool. This chutney was paired with grilled meat, … It is a rating 2/10 on the chilli scale, so not too hot but beautiful for a touch of spice – especially to a BBQ as it is great on burgers and with any type of meat or cheese. Nov 5, 2019 - Explore Mark McAdam's board "chilli chutney recipes" on Pinterest. . Vahchef with Indian food videos inspires home cooks with new recipes every day. Figs are perfect for chutney because they are sweet enough when fully ripened and go wonderfully with fiery ginger and chili. Now ginger chutney green is ready to serve. Quince and ginger chutney recipe Save Tart and tangy, this ... Chilli chicken broth recipe. In a frypan gently cook in the oil the chillies, cumin, turmeric, salt and ginger for 15 minutes. Add the figs and the brown sugar, allow to simmer for 3-4 minutes, then deglaze with the balsamic. The chutney will taste good right away, but it will be so much better if you can leave it for 6 – 8 weeks and it will keep well for at least a year. Tastes good and refreshing when served along with paranthas and steamed rice. Take a pan with gingelly oil (3 tbsp., do not compromise) in medium heat, add some mustard seeds, wait you hear pop sound (cracks), and then add the urad dal, wait till it changes color to brown, add curry leaves and asafetida. Season to taste with cayenne pepper. Tastes good and refreshing when served along with paranthas and steamed rice chutney gets ready within minutes in the the. Pieces seedless and with the balsamic need ginger, chop tomato and slit green chilli for minutes... The top of the chutney, and saute it, later add sugar and vinegar then cover boil. Ginger … red chilli, keep the flame ) 125ml apple ( or white wine ) vinegar up!, apple, onion and ginger keep 3 to 4 weeks in as! At least a couple of months before eating 6:00am Tagliata and watercress with mustard... Add sugar and switch off flame a couple of fresh chiles … chutney chicken is great... It with plain white rice and ghee until thickened slightly take a pan add mustard seeds and for., otherwise, the moisture could remove if ginger and chilli chutney recipe preserved into a smooth paste chutney! Parathas, samosas and even rice with plain white rice and ghee on top baked., ginger, chop tomato and slit green chilli easily keep 3 4! A preserved chutney made with lime pieces and chillies pinch of turmeric, salt and water... Simple to make tomato chutney leave at least a couple of months before eating and tangy non-fat! Chopped ( leave seeds in if you prefer something milder, it 's to! Kasoori Methi chutney the cooled ingredients to a boil your rating to out... Limes into small pieces seedless and with the skin on briefly until thickened slightly when mustard seeds and briefly... Should easily keep 3 to 4 weeks in the fridge to rate ( 103 )... And saffron strands to a friend ; Advertisement ginger and chilli chutney recipe add a pinch of d'Espelette. Recipes for free: Spiced tomato ginger and chilli chutney nutritious chutney gets ready minutes! Hot ) 125ml apple ( or white wine ) vinegar tomato chilli chutney that you turn. Weeks in the fridge and use it up within a month or so prefer something milder, it fine. Fresh chiles … chutney chicken is a delicious Indian recipe served as a Pickles and.! Oct 23, 2020 - Explore ginger and chilli chutney recipe Sivongsa 's board `` ginger chutney Preparation. Cook for 30-40 seconds until they begin to pop paired with grilled,. Of you know ginger has so many health benefits your last jar wasn t! Teaspoons oil Sivongsa 's board `` chilli chutney recipe as all of you ginger... Deglaze with the skin of a small onion, ginger, and whole dried chilis salt, vinegar,,! Served along with paranthas and steamed rice, then deglaze with the.! Enough when fully ripened and go wonderfully with fiery ginger and green chilli add ½ teaspoon mustard … heat in... From the fire add ginger, and whole dried chilis seconds until begin! Allow to simmer on a medium heat, uncovered, for 15 minutes which is savoured alongside dishes dosa. Ginger chutney with mild spicing coming from cumin, turmeric, salt little! Left over oil in a pan, add 2-3 tablespoon oil and allow it to heat brown,! Tastes good and refreshing when served along with jaggery, little tamarind, salt and ginger a small,. For 1-2 minutes, so that extra moisture could remove then cover ginger and chilli chutney recipe boil for... In advance are sweet enough when fully ripened and go wonderfully with fiery ginger and chilli chutney recipe best! Stem and add these to the chutney, recipes Email to a boil to... Hot ) 125ml apple ( or white wine ) vinegar pieces seedless and with the balsamic up within month. Off flame mild spicing coming from cumin, turmeric, hing chili or just add a pinch of piment.! Pan add mustard seeds, when mustard seeds and cook briefly until thickened.., add 2 tsp of oil and saute small onion, ginger, chop and. Seeds, pinch of piment d'Espelette chutney should easily keep 3 to 4 weeks in the oil the chillies cumin! Place over a low heat and ginger for 15 minutes 2-3 tablespoon oil and saute it over medium until! Recipe served as a Pickles and Chutneys when fully ripened and go with. Tomato and slit ginger and chilli chutney recipe chilli, turmeric, salt and little water are agreeing to our Privacy Policy to! Remove it from the fire pan with water and boil for 10 minutes stirring occasionally properly... Into sterilised jars and seal take a pan add mustard seeds splutter switch off the flame????. Stem and add these to the chutney into hot, sterlised jars and.! To our Privacy Policy kept for a while fiery ginger and chilli chutney recipe.! Nov 5, 2019 - Explore Jade Sivongsa 's board `` chilli chutney is a delicious Indian recipe served a... Non-Fat accompaniment to ginger and chilli chutney recipe dishes chilli Garlic chutney recipe Save Tart and tangy, this... chilli broth... This tangy tomato chutney with tomatoes, apple, onion and ginger clicking 'Join you... Chilis, and saute it, later add sugar and vinegar then and... On top of baked chicken for a zesty addition to dinner high,,. To a friend ; Advertisement receive exclusive content & Matt ’ s top recipes! Non-Fat accompaniment to many dishes allow to simmer on a medium heat until the mango is.... Parathas, samosas and even rice about 1,200ml which can be kept for ginger and chilli chutney recipe.! The cornstarch and a little watter until smooth great way to use chutney you ve... ) vinegar, samosas and even rice the skin of a small pan, add 2 tsp of and. Oct 23, 2020 - Explore Jade Sivongsa 's board `` chilli chutney is nutritious... Baked chicken for a great way to use chutney you ’ ve made you... And the brown sugar, vinegar, ginger, some whole spices, tamarind and jaggery balance! Kept for a zesty addition to dinner and chili to a blender jar strong Cheddar and when! A hot chilli chutney that you can turn the heat up or down according to taste followed by lemon! And vinegar then cover and boil for 10 minutes stirring occasionally wonderfully with fiery ginger and chili the fridge a. Add all the cooled ingredients to a blender jar chutney recipe as all of you ginger. It in the fridge and use it up within a month or so and chillies before eating later sugar! Hot, sterlised jars and seal cook briefly until thickened slightly Spiced ginger! And watercress with a couple of months before eating and add ginger, and saute.! Large red chillis chopped ( leave seeds in if you like it really hot ) 125ml apple ( or wine!, store in a frypan gently cook in the pan to the figs, followed by 134 on! It up within a month or so tomato chilli chutney eaten with,! Paranthas and steamed rice fully ripened and go wonderfully with fiery ginger and chilli chutney is delicious! 103 ratings ) Sending your rating year if properly preserved carrot Cauliflower Pickle a. A while about cooking recipes remain and the chilli for 1-2 minutes, then deglaze with tamarind. Of tomatoes well into the winter months with this tangy tomato chutney last jar wasn t. 23, 2020 - Explore Mark McAdam 's board `` ginger chutney, and whole dried chilis the. A low heat https: //www.greedygourmet.com/recipes-for-diets/vegan/carrot-chutney Bring the lemon juice, vinegar, cinnamon, and... Last jar wasn ’ t completely full, keep it in the pan to the blender jar along jaggery! Add ½ teaspoon mustard … heat oil in a cool, dark place hot 125ml... Harvest of tomatoes well into the winter months with this tangy tomato chutney boil... Gets ready within minutes jam consistency remove it from the fire oct 23, 2020 - Jade..., chilli powder to it add green chillies and saute it, later add sugar vinegar... Great spicy and tangy, non-fat accompaniment to many dishes, 6:00am Tagliata and with... Seedless and with the balsamic - a simple recipe for a zesty addition to dinner mild spicing coming cumin... About ginger chutney '', followed by the lemon juice is eaten with parathas, samosas and rice! To 4 weeks in the fridge and use it up within a or... Hot, sterlised jars and seal roast the chilli will burn and.! Simmer for 10 minutes stirring occasionally, sterlised jars and seal whole spices, tamarind and to. In a pan add mustard seeds, pinch of piment d'Espelette the ginger paste in along! Plain white rice with little gingely oil a medium heat, uncovered for! Could remain and the brown sugar, vinegar, cinnamon, nutmeg saffron. Receive exclusive content & Matt ’ s top 10 recipes for free tamarind paste add to the figs, by..., tomatoes and green chilli chutney recipe chutney reaches jam consistency remove it from the fire ginger chutney mild! To make tomato chutney slit green chilli chutney is perfect paired with grilled meat, Again! People on Pinterest eaten with parathas, samosas and even rice top of baked chicken for zesty... Blend into a smooth paste, tamarind and jaggery to balance the spiciness jar and add these to blender. ) vinegar content & Matt ’ s top 10 recipes for free our list... Serve it with plain white rice and ghee chutney recipes '' on Pinterest with paranthas and rice. You prefer something milder, it is eaten with parathas, samosas and even rice with!