35 Min
DF
GF
NF
V
Chips & Chutney
The world of chutneys is as wide and wonderful as that of salsas, if not more. From the sweetened mango and lime chutneys to the cooked tamarind to this minced jicama and lentil chutney, condiments are king in the cuisine of India. While most people tend to buy chutneys as well as salsas, fresh home-made ones are usually the best. This chutney may also identify as a kachumber (a chopped light condiment like salad) and like with most chutneys and salsas, good chips are always in order. These days, the only place I buy tortilla chips from is a small vendor, Octavio, at the Urban Harvest Farmer’s Market. He started the company to offer salsas for chilaquiles, which are different from other thicker salsas and then went on to offer chips. The salsas are delicious also and the best part about the chips is that they are light and crisp, fried in olive oil, which makes me feel better about eating them.
The addition of lentils makes the chutney a little heartier and the hardest part about this recipe is the mincing but it sure beats working over a hot stove. Go ahead and make the chutney, then invite your neighbors over to join you on the porch and enjoy with Octavio’s tortilla chips with a cool glass of white wine!
The world of chutneys is as wide and wonderful as that of salsas, if not more. From the sweetened mango and lime chutneys to the cooked tamarind to this minced jicama and lentil chutney, condiments are king in the cuisine of India. While most people tend to buy chutneys as well as salsas, fresh home-made ones are usually the best. This chutney may also identify as a kachumber (a chopped light condiment like salad) and like with most chutneys and salsas, good chips are always in order. These days, the only place I buy tortilla chips from is a small vendor, Octavio, at the Urban Harvest Farmer’s Market. He started the company to offer salsas for chilaquiles, which are different from other thicker salsas and then went on to offer chips. The salsas are delicious also and the best part about the chips is that they are light and crisp, fried in olive oil, which makes me feel better about eating them.
The addition of lentils makes the chutney a little heartier and the hardest part about this recipe is the mincing but it sure beats working over a hot stove. Go ahead and make the chutney, then invite your neighbors over to join you on the porch and enjoy with Octavio’s tortilla chips with a cool glass of white wine!
35 Minutes + soak time
5
Notes & Variations
- The jicama mango chutney will keep for 2 to 3 days in the refrigerator. It can also be eaten on its own or tossed with greens as a salad.
- Instead of mincing, you could grate the mango, jicama and the ginger.
- Any lentils can be used – soaking them shortens the cooking process, which will depend on the size of the lentils.
Notes & Variations
- The jicama mango chutney will keep for 2 to 3 days in the refrigerator. It can also be eaten on its own or tossed with greens as a salad.
- Instead of mincing, you could grate the mango, jicama and the ginger.
- Any lentils can be used – soaking them shortens the cooking process, which will depend on the size of the lentils.
Tags:
Tags:
LONG LIVE CHUTNEY.
Want to add more delicious staples to your fridge? Try out the recipes below!
nothing better
