Wednesday, December 8, 2010

Chutney Chomp

When pursuing Maximum Joy, it is most important to have a spicy palette to compliment a vibrant existence! Like the experience of chopping into a fresh Spanish onion, mincing garlic cloves or cooking with jalepenos - it makes you remember you are alive! It is for this same reason that I adore preparing Indian cuisine. Ill take some lovely tumeric stained fingers any flavour-filled day.

Shopping at London, Ontario's fantastic Indian mart Indo-Asian Groceries and Spices reminded me of this the other day - found more varities of spices than I had ever knew existed. We found coconut and mango juice, gulab jamon and fenugreek seeds along with okra ("lady fingers") for a curry dish we made later that day. Along with these delights was mustard and sesame oil as well as very inexpensive bulk items like cartons of Nag Champa and massive jars of every chutney imaginable! Flavours such as coriander and tamarind looked delicious and got me in the mood for trying an impromptu recipe of my own. This are the ingredients for a medium-spice and medium-sweet level chutney...because savoury and sugary is premium! This was great on toast with soy cheese on a cold and snowy winter day. Serve with low or salt free dipping chips and garnish with cucumber. Of course, place this along side any Indian recipe for a fully enhanced dish.

Mango Ginger Coconut Chutney
Add ingredients in quantities of your own risk or ambition! Cook on low-medium until smooth consistency or until onions are well-done.
In a saucepan, combine:
apple cider vinegar
lemon or lime peel/zest
agave nectar
raw sugar
sea salt
shredded coconut
tumeric, cumin, corriander, curry powder, garlic (cloves or powder), ginger (fresh and/or paste), graham masala, masala, cinnamon, nutmeg, macha powder (for some good anti-ox mesaure!)