Tag Archives: Quick Eats

Tangy meets spicy in this apricot chutney

I bought a batch of apricots from the farmers market and while they were yummy, they had a level of “new to the season” tartness to them.  Contemplating a variety of baking projects to use up the apricots, I hit upon an idea; could they take the place of tomatoes in a favorite, spicy chutney?

My excitement kicked up a couple of notches when I saw the farm fresh red onions waiting to be invited to this party.

Quickly, I assembled the ingredients.

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A few quick steps and out emerged a chutney which was fiery, tangy and super yummy!

Ingredients:

4 farm fresh apricots, seeded and cut into small chunks

2 farm fresh red onions, leaves removed and finely chopped

3 green chilies, finely chopped

1 clove garlic, finely chopped

1 1/2 inch piece ginger, finely chopped

1 tsp cumin seeds

1 tsp mustard seeds

1 dried red chilly

1 heaped teaspoon hot curry powder

2 tbsps oil (I used avocado oil)

Salt to taste

1 heaped tsp cilantro leaves for garnishing

How To:

Heat the oil in a flat-bottomed pan or wok and when hot, add the cumin seeds, mustard seeds and dried red chilly.  When the mustard seeds stop crackling, add the onions, green chilies, ginger, and garlic and fry till the onions turn brown.

Add the chopped apricots, toss with the onion mixture and cook covered till the apricots are close to done.  They should be easy to smash with a spatula.

Add the salt and curry powder, mix well, turn off the stove and garnish with fresh cilantro.

The chutney is ready in 15 minutes and goes beautifully with steamed rice, flatbread, as a spicy condiment with eggs and more!

PS: Everyone’s spice tolerance varies, so please feel free to adjust the chilies and curry powder to suit your palate.

A perfect little snack for pre or post -workout hunger pangs

This is going to be the briefest of posts!  I needed a quick pre-workout snack and while the juicy peach in the fruit bowl was calling my name, I just wanted a little spicy kick.

So I sliced up the peach, arranged it on a plate, poured a teeny bit of balsamic vinegar, sprinkled some berbere and just a dash of Himalayan salt.

It hit all the right notes and as you can tell from the picture, is a pretty anytime snack to serve.

PS.  I’ve tried this by substituting chilly powder, Indian chaat masala or black pepper for berbere and each version has been yummy.  It also tasted yummy with nectarine or apples instead of the peach.

Do you have a favorite pre-workout snack?

Meet my Beets!

It’s one of those moments again.  I have a half a bag of baby spinach, a few beets and some freshly grated coconut.  Can I convert it into a healthy side dish or a modern salad?

Taking my inspiration from the traditional south indian “thoran” a dish with veggies and coconut, I created this quickly in my kitchen.

Ingredients:

Two or three fresh beets, washed, peeled and cut into small pieces

A half a bag of spinach or any smaller greens, washed

Four tbsps freshly grated coconut or two tbsps coconut milk

A tsp of mustard seeds

A tbsp of oil

One or two dried red chilly pods broken

1 tsp turmeric powder

Salt to taste

How to:

Heat oil in a pan.  Add the mustard seeds and dried chilly pods.  When the mustard seeds start popping, add the beets, salt and turmeric powder.  Cover and cook till the beets are cooked, yet crunchy (about 10-15 minutes).

Add the spinach, fresh coconut or coconut milk and toss a few times.

Enjoy!