Creamy Almond(or hazelnut) Chutney

I cup raw almonds
1/4 tsp lemon juice
1tsp salt(optional)
1/2 inch piece of fresh ginger, peeled and sliced
1-2 jalapenos seeded, chopped
up tp 1/3 cup of water
2 tablespoons chopped fresh coriander(cilantro)

Combine everything but the coriander in a blender or food processor, blend
until smooth, adding more water if necessary to produce a loose puree.
Transfer to a bowl and add the coriander, well covered, will keep for three
days in refrigerator. This chutney thinkens as it sits. Thin it out with
water to the desired consistency.


Shredded mango and coconut chutney

2 medium firm unrip mangoes
1/4 cup dried or fresh coconut ribbons
1 tablespoon diced dried fruit, such as papaya or apricot
1 tablespoon each orange and lime juice
1/2 tsp salt(optional)
1/8 tsp cayenne or paprika or a mix(depending on the heat you want)
1-2 jalapenos seeded and slivered
2 tablespoons sesame or coconut oil
1 tsp black mustard seeds
2 tablespoons finely chooped fresh cilantro

Peel the magoes and coarsely shred the fruit. Discard the seed. Combine the
mago with the coconut, dried fruit, juices, salt, cayenne or paprika and
green chilies in serving bowl, gently toss, cover and marinate for 1/2
hour. It can be refrigerated for up to 6 hours before serving. Heat the oil
in a small pan over moderate heat until hot but not smoking. Drop in the
mustard seeds and fry until they turn grey and sputter. Keep a lid handy to
catch flying seeds. Pour the seeds into the salad, add the fresh coriander,
toss to mix and serve.

Keep those taste buds zingging

Willow