Garbanzo Chutney Recipe
Ingredients
| 1 Granny Smith apple (1/2 lb.) | ||
| Lime juice | 1 Tablespoon | |
| Garbanzos | 1 Can (10oz), drained, rinsed | |
| Cumin seed | 1 Tablespoon | |
| Salad oil | 1 Teaspoon | |
| Hot chili | 1 Small, dried | |
| Turmeric | 1/4 Teaspoon | |
| Sweetened, flaked coconut | 1 Tablespoon, sweetened | |
| Cilantro | 2 Tablespoon, chopped | |
| 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.
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.
Chef
