So you're stuck in quarantine and all you have is one mango, some cilantro and some basil leaves. First, making something out of nothing is an art. Making that interesting enough to call for a repeat, is another thing :).
The mango I had, was the last of insta-cart delivery - very tangy, which the kids love. I noticed it had a thin skin. It occurred to me - why waste? So I peeled and cubed the mango. I saved the peel and ONE cube, gave the rest of the cubes to the kids. With that, mango peel chutney was born. Note, the end result was super tangy so I have suggested pairings below. The other two chutneys are to use up herbs in the fridge. Feel free to get creative.
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Mango 'Peel' Chutney
Ingredients
Peel from 1 tangy Fresca/Ataulfo mango
1 cube of mango
Paprika or red chili powder to taste
Salt
2 more cubes of tango mango for a pretty pic
An open mind :)
Recipe
Thinly slice the peel of the mango
In a sharp blade food processor, add salt.
Add 1 spoon of water, and the cube of mango
Chunky mango peel chutney is ready. This has more texture than regular crushed mango.
Top with paprika/red chili powder. Add another cube while serving.
Pair with black bean chips as a dip or in a sandwich.
I used it in Pani-puri. Details coming soon...
Basil Cilantro chutney
Ingredients
1 cup basil
1 cup cilantro
2 Tbsp roasted peanut powder
1 Tbsp ginger paste
1 Tbsp diced green thai cillies
1 Tbsp diced serrano peppers
1/2 Tbsp sugar
2 Tbsp fresh lime juice
Salt to taste
Recipe
Wash the basil and cilantro. Chop coarsely.
Blend the ingredients above in a sharp food processor
Do not over grind, leave some texture.
Cilantro-Mint Chutney
Ingredients
2 cups cilantro
1/3 cup mint leaves
1/2 cup roasted peanut powder
1 Tbsp ginger paste
1 Tbsp diced green thai cillies
1 Tbsp diced serrano peppers
2 Tbsp fresh lime juice
1/2 Tbsp sugar
Salt to taste
Recipe
Wash the cilantro and mint. Chop coarsely.
Blend the ingredients above in a sharp food processor
Do not over grind, leave some texture.
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