Friday, June 26, 2009

Fast, Cheap and Hot!

What do Indian chutneys have in common with Paris Hilton? ??? They're fast, cheap and hot!

Summer is here and it's a great time for quick homemade chutneys that one can serve in a hurry. They're great with any Indian dish meat, fish or veggie and also work with most meats right off the barbecue.
Tomatoes are in season so it's a perfect time to take advantage and try this simple recipe.

Spicey Tomato Chutney
1.) 4 Red or green tomatoes...peel 'em and chop 'em
2.) Toss in a 1 inch piece of fresh ginger peeled and finely sliced
3.) 2 or 3 fresh jalepenos. Remember to take out the seeds and slice them thinly.
One suggestion is to add this ingredient slowly depending on how hot you want this stuff. Taste and check .
4.)Add 1 tsp of fresh lime juice
5.) Add 1 Tbs of sesame oil
6.) throw in 1/4 tsp of salt.
7.) Add 1 Tbs of raisins or currants.

In a dry skillet roast 1 tsp each of coriander and cumin seed. When they start to turn color and toast take them out , crush them up and sprinkle them into your tomoato mixture.

Finally, add 2 Tbs of chopped fresh cilantro.
Give the whole mix a good stir and and let it sit for an hour or two to mellow.
Serve it at room temperture.

If you're in the mood for a sweet quickie try this:

Fresh Mint Papaya Chutney

1.) Toss 2 cups of chopped fresh mint leaves
2.) 2 Tbs of fresh squeezed lime or orange juice
3.) 2 Tbs of fresh papaya..if you can't get papaya honey will do.
4.) 3 Tbs. of water.
5.) 1 hot green chili seeded and diced.
6.) 1 tsp of salt
7.) 1/4 cup of unsweetened shredded dry coconut .

Dump the whole thing in a food processor or blender and mix it up till it's smooth, chunky and a lilttle bit watery.
Serve it up immediately or it'll keep covered in the fridge for 2 or three days .
Remember as my mother or Paris Hilton would say, "once you hot it up, it's hard to cool it down!"

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