- 10 1/2 oz ripe tomatoes, cut into small chunks
- 1/2 small red onion, chopped
- 1/2 teaspoon finely grated kaffir lime zest
- 2 cm piece of peeled ginger, roughly chopped
- 2 small, hot green chillies (chile peppers), deseeded and roughly chopped
- coarse salt
- 2 small red onions, chopped
- 2 tablespoons chopped parsley
- 2 tablespoons chopped coriander (cilantro)
- 2 small red chillies (chile peppers), minced
- 2 tablespoons oil
- juice of 1/2 lime
For the Rougail Tomate
Put the tomatoes, onion and lime zest in a small bowl. With a pestle and mortar, pound the ginger and chillies to a paste with a little coarse salt. Add to the tomatoes, season with salt and turn through well to mix the flavors. Serve freshly made, with any cari or grilled dish.
For the Rougail Oignon
Mix all the ingredients together in a bowl, adding salt to taste.
About this recipe
“Rougail can either refer to a main dish or just to spicy side accompaniments or relishes, such as cucumber, tomato, crushed peanut or green mango, often served together, often very hot! Make your rougail as hot as you like, but on a Réunion table there is almost always a dish of Pâte de piments so you can add heat to suit your personal taste. Choose a selection of these relishes to serve, to suit the dish.” -- from Provence to Pondicherry: Recipes from France and Faraway by Tessa Kiros, photos by Manos Chatzikonstantis.
Buy Provence to Pondicherry: Recipes from France and Faraway at Amazon.