Mushroom shorba with Piccolo tomato chutney

60 minutes


Mushroom shorba

  • 500g of chestnut mushrooms, sliced
  • 1 onion, sliced
  • 4 garlic cloves, sliced
  • 1 tsp mustard seeds
  • 1 green chilli, de-seeded and roughly chopped
  • 1 tbsp of cumin seeds
  • 1 tbsp of coriander seeds
  • 50ml of rapeseed oil
  • 1l vegetable stock
  • 50g of basmati rice
  • salt
  • pepper

Tomato chutney

  • 200g of Piccolo tomatoes, halved
  • 1 red onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 green chilli, de-seeded, half finely chopped, half finely sliced
  • 1 tbsp of garam masala
  • 1 tbsp of white wine vinegar
  • 1 tsp sugar
  • 1 tsp salt
  • rapeseed oil


To begin, place a saucepan on the hob over a high heat and add half of the rapeseed oil. Add the mustard seeds
Once they start to pop, turn the heat down to medium and add the onion, stirring through for 5–7 minutes until soft. Add the garlic and green chilli and cook for another 2–3 minutes
While the onions are cooking, place a dry frying pan over a medium heat and add the cumin and coriander seeds to toast. Keep an eye on them though as they can catch easily
Remove from the heat and leave to cool for a minute or so abefore grinding in a spice grinder or pestle and mortar
When the onions, garlic and chilli have softened and are smelling fragrant, add the ground spices and stir through for another minute
Next, add the sliced mushrooms, the rice and the rest of the oil to coat. Fry off and then add the vegetable stock, bringing it to the boil then turning down to simmer for 10 minutes
As the shorba is cooking away, quickly make the tomato chutney by placing a small saucepan on the hob over a medium heat with a small splash of oil. Throw in the red onion and stir for 5 minutes or so until soft, then add the garlic and chilli, cooking off for another minute
Add the garam masala and stir through for 1 minute, then add the tomatoes, vinegar, salt and sugar. Cook down until the tomatoes just begin to collapse a little then take off the heat. Once cooled to room temperature, you can pluck those skins out if you want to
When the shorba is ready, remove from the heat and leave to cool slightly before blending. If serving straight away, reheat it a touch in another pan and check for seasoning. You could also place in a bowl and keep in the fridge for later
To serve, ladle into bowls and then spoon a healthy amount of the chutney in the centre. Dress with some slices of green chilli and drizzle over the rapeseed oil. Serve with warmed naan breads