Garbanzo Chutney

[Guest guest]

Garbanzo Chutney

 

1 15-ounce can garbanzo beans, drained

1 teaspoon oil

1 tablespoon cumin seeds

1 dried red chile, broken into pieces, optional; include seeds for serious heat

1/4 teaspoon turmeric

1 Granny Smith apple, peeled and grated

1 tablespoon unsweetened coconut

2 tablespoons cilantro leaves, chopped

1/2 teaspoon salt or to taste

1 teaspoon sugar

1 tablespoon lime juice

 

In food processor, pulse garbanzo beans to make a coarse mixture. Remove and

set aside.

In a pan, heat oil. Add cumin seeds. Let them sizzle and darken in color. Add

chile and roast for a few seconds. Stir in turmeric, then immediately add

garbanzo beans and shredded apple. Mix gently. Add the coconut, cilantro, salt,

sugar and lime juice. Stir the mixture well to evenly distribute seasonings.

Grind the beans coarsely, and this chutney makes a delicious snack. Puree them

smooth, and you have a spicy sandwich spread.

Makes about 2 cups.

 

 

 

All new Mail

 

Get news delivered. Enjoy RSS feeds right on your Mail page.