Garbanzo Chutney Recipe

Summary

CuisineCourse
MethodVegetarian

Ingredients

 Granny smith apple1⁄2 Pound (1 Whole)
 Lime juice1 Tablespoon
 Canned garbanzos15 Ounce, rinsed and drained (1 Can)
 Cumin seed1 Tablespoon
 Salad oil1 Teaspoon
 Dried hot chili1 Small
 Ground turmeric1⁄4 Teaspoon
 Sweetened shredded dried coconut1 Tablespoon, or flaked
 Chopped fresh cilantro2 Tablespoon
 Salt To Taste

Directions

1. Rinse, core, peel, and shred apple into a bowl; mix with 1 tablespoon lime juice.
2. In a blender or food processor, whirl garbanzos until coarsely pureed, scraping container as necessary. Add to apple.
3. In an 8- to 10-inch frying pan over medium-high heat, stir cumin seed in oil until it sizzles. Add chili and turmeric and stir until chili smells toasted, about 1 minute. Add to bowl.
4. Add coconut and cilantro to bowl; mix, adding lime juice and salt to taste.
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