Ever the iconoclast, Bibi whizzed the ingredients of her favorite Mexican salsa through the mixie. "Et voila!" she had a delicious chutney! Yes, it tastes every bit as good with tortilla chips and atop tostadas as it does with rice and chapattis. A brilliant "fusion" dish you say? Nah, just a classic, piquant, combination of fresh herbs, fruits, and vegetables that always reminds me of summertime in my native California. You simply can't improve on that. It's also fat free, vegan, vegetarian, paleo, halal, gluten free, and probably some other hip things I don't even know about. But most importantly, it is "que delicioso!"Ingredients:
2 tomatoes, roughly chopped
1 C cilantro/dhania, roughly chopped
4 green chilis/hari mirch
4 garlic cloves/lahsun
1/4 C onion, roughly chopped
1 TBS lime juice
1 tsp salt
Here's what to do:
1) Place all ingredients in mixie, food processor, or blender and grind until smooth. Salt to taste. Store in an airtight container in the refrigerator for up to 1 week.
|The mighty mixie mixes chutney!|
Feel free to adjust the proportions of the ingredients to suit your tastes and what you have on hand. This recipe is practically "un-screw-uppable," within reason of course.