Fruity, sweet chutney with a tangy attitude

As I mentioned in my last post, fruits tend to be more decorative than edible objects in our house, especially for the kids:))

So, this weekend I decided to put the pretty little decorative objects sitting on my kitchen counter(read, apples and pears) in a fruity chutney that was sweet and yet tangy!

I ended up serving the chutney with rotis as well as at snack-time the next day with dosas(savory Indian crepes)...and the best thing was the kids did not have any complaints about eating fruits when there were so many interesting flavors - both sweet and tart, going on in the chutney.

This fruity chutney makes it way to Nithu's event: Think beyond the usual - Fruits.

Recipe for sweet and tangy Apple - Pear chutney:
Serves: 3 or 4
Prep/cook time: 15 mins.

Ingredients:
Apples - 2 crisp/firm finely grated with peel(I have used both Granny Smith and Golden Delicious varieties)
Pear - 1 finely grated(crisp variety like Asian Pears)
Ginger - 1 small piece
Green chillies - 1 or 2
Honey - 2 tbsp
For seasoning: black mustard seeds, salt - a pinch, cooking oil/butter - 1 tsp

Method:
In a pan, add the cooking oil(or butter) and when it heats up, add the mustard seeds and when they crackle, add all the rest of the ingredients, one at a time and saute for 6 or 7 mins. till the fruits become very soft and translucent. Serve immediately or at room temperature with rotis, Indian snack items like dosa/idli or on bread as a spread.

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Also, going back to my tag awards, here are two of my favorite pics. from our family's most memorable, recent vacations...a picture of Napa Valley, California from last fall and downtown Vancouver, BC. I have many joyous memories from these trips...and that, I guess will be material for future posts...

                          

                             

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
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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.