10 minute Wonder Series: Nutty - Minty Dip / Chutney

Nuts have always been a part of my daily cooking and food regimen since I can remember...but recently my hubby and I decided to cut out as many super-refined and over-processed foods from our family's diet as it was practically possible to...especially with the kids and their need for after-school snacks. In the past, it was always so easy to grab some store-bought goodies for their snack items...but we finally decided enough was enough.

Now we try to replace all those over-processed foods with simple, nutritious yet tasty snacks like nuts, for one thing. Then there is the cheese, the fruits, dried fruits and so on, that we are trying to incorporate as well. But that is the subject for yet another post.

And believe me, we are seeing the benefits of that substitution atleast in my husband's and my case...since we feel much more full with just a handful of nuts and of course, we still do have our indulgences in the store-bought desserts and so on, once in a while. But this change makes us feel very much better about our diet and the kids' diets as well. The kids surprisingly dont seem to mind the absence of store-bought snacks(especially if I keep showering them with home-made snacks that they demand:))

Nuts, I understand(as I read more and more) have a world of goodness packed in them...considering that they are chock-full of protein, omega - 3 essential fatty acids, antioxidants and Vitamin E and Vitamin B complex. And of course, I cant even begin to list all the heart-healthy minerals that they contain...potassium, magnesium and zinc being just a few.

So, with all that said, I try to incorporate nuts in every kind of dish...what is not to like - they make every dish creamy and melt - in - your mouth!

Here is a Nutty - Minty Dip that I make very often, not only because it is ready in less than 10 minutes but also because it is extremely versatile...great for sandwich spreads, dip for savory cookies / crackers and also a wonderful accompaniment for Indian tiffin items like idli, dosa and even rotis.

Here is the recipe:

Nutty Minty Dip / Chutney / Spread
______________________________
Serves: 4
Prep/cook time: 10 minutes

Ingredients:
Cilantro - 1 bunch
Mint - few leaves (5 or 6 or more if you can handle the strong taste)
Ginger - small piece (less than 1 inch size)
Garlic - 2 pods (roast slightly with very little or no oil)
White Sesame Seeds(Til) - 1tsp roasted slightly
Almonds - 8 to 10 roasted slightly
Green chilly peppers - 4 or 5( I used the long, thin Indian variety though any variety should work fine)
For seasoning: mustard(rai) and urud dal(split black gram), few curry leaves, 1 tsp light olive oil or any other cooking oil
Salt according to taste
Lemon juice for garnish

Method:

Clean and cut cilantro leaves.

Blend all the ingredients into a fine paste.

In a pan, add 1tsp oil and when it heats up, add the mustard and urud and curry leaves...wait till mustard starts to crackle and urud turns golden brown. Add these seasonings to the chutney. Top with some freshly squeezed lemon juice...yummmmy!!!

NOTE: All ethnic ingredients are easily available at most grocery stores in the Asian/Asian Indian aisle.

Tomato Chutney Series - Version 1

Last weekend, after I made idlis for brunch, I ran into a blank wall...that is, I had no clue what chutney to make as an accompaniment or side dish for the idlis. You see, recently I am tired of the ubiquitous coconut chutney that goes with the idli in most South Indian homes including ours. Of course, I dont mean to knock the coconut chutney...it is a great dish by itself...just that you could say, I am currently in an idli side-dish rut(I realise that this is mainly because the idli is often the star performer at our breakfast table, brunch table and sometimes, even our dinner table).

Hence, I decided to rack my brains and this is the recipe I came up with...I love tomato chutney and I  make about 5 or 6 versions of the tomato chutney...but I felt the need to come up with something different...a kind of merry medley of different chutneys to create yet another version of the versatile tomato chutney.

Let me round up this "tale of the new tomato chutney", scintillating though it is, by saying that this recipe has now ended up becoming a new hot favorite at our dining table.

For readers who are sorry that this fascinating tale ended so soon, let me assure you that I will be back shortly with other more absorbing tales attached to the many other versions of tomato chutney I make.

Creamy Tomato Chutney with Roasted Gram Lentils (Pottukadalai) Recipe:
-----------------------------------------------------------------------

Serves: 4
Prep/Cook Time: 10 minutes

Ingredients:
-----------

Tomatoes - 3 (medium size, cut into small pieces)
Green chilli peppers - 4 or 5
Pottukadalai (aka split dalia or roasted gram or porikadalai) - 2 handfuls
Coconut - 2 tbsps
Tamarind - a small ball or alternatively, tamarind paste - 1/2 tsp
Water - 2 to 3 tbsp
For seasoning: black mustard seeds, urud dal, pottukadalai(split dalia), curry leaves, salt, turmeric, hing(asafoetida), cooking oil - 2 tsp


Method:
--------

In a frying pan, add 1 tsp of cooking oil and when it heats up, add the cut tomatoes and turmeric.

When the tomatoes are almost cooked(takes about 4 or 5 mins) turn off the stove and set aside to cool.

In the blender, add all the other ingredients including green chillies, coconut, split dalia(pottukadalai), tamarind, salt, asafoetida and the water.

Blend a little and then add the cooled tomatoes.

Blend well till it reaches a smooth consistency.

In a small pan, add the remaining 1 tsp of oil and temper the seasoning items (mustard, urud dal, split dalia and curry leaves) till the mustard  seeds start crackling and the urud dal turns a nice brown color.

Add these seasonings to the chutney.

Tomato chutney is a good accompaniment to idlis, dosas, chappathis and in our house we even use it a spead for sandwiches!