Fresh Chutneys

The quickest way to serve something pretty awesome? Make a fresh chutney. There are loads of recipes out there. On Friday for our office open house I made the following. Adapted from Mangoes & Curry Leaves, one of my favorite go to books.

Process the following in a food processor or blender (if using a blender you may need to do this in 2 batches):
2 cups cilantro
1 serrano chile not seeded
1/2 cup raw almonds
1 teaspoon of sugar
Juice of half a lemon
1/2 teaspoon of cumin
salt to taste

Now the fun part is how you serve these. Of course the go to, crackers or pita or french bread slices. Lately I’ve been trying to think of ways that avoid the carbs and add more color. It’s gray and brown everywhere, we all need a little extra color! So on Friday I sliced carrot rounds and soaked them in a salt brine for a few hours. The brine not only preserves and brightens the color but it also adds a little salty flavor to the carrots making them even more like potato chips!

Additional adaptations: parsley instead of cilantro, a fresh spice blend, peanuts or cashews instead of almonds, cucumber slices, celery sticks, add a little sesame oil if you want it to be a little richer. At a certain point this morphs into pesto or a salsa!