Couple of weeks ago on Sunday, late afternoon, when the kids were taking a nap I wandered into the kitchen to make a cup of tea, I saw Aswin roasting almonds. I asked him what it was. He didn't tell me, instead he handed me an almond. With the spice and the saltiness and the crunch, I was intrigued by the spice mix.
"What is it, it's great," I chimed. Chutney powder, he replied. Perfect combination. I mixed in some raisins (you can add cranberries or any other dried berries really) for sweet touch. The almonds were over with tea and immediately another batch was put in for the week.
The almonds make for a great snack when the cravings hit.
The same weekend, I added some chutney powder and fresh herbs in a cheese dip and that went well too.
Sometimes weekends turn out to be fun trying out new things. Even better when the new things are a hit (I've had not so good moments too.) What about you?
1 cup raw almonds
1 1/2 tbspoon olive oil
1 tbspoon chutney powder
1 tspoon salt
pinch of fresh black pepepr
Heat the oven to 315 deg F.
Mix the almonds with olive oil, chutney powder, salt and pepper. Spread them evenly on a foil on a tray.
Roast the almonds for 10-12 minutes till the nutty smell comes.
Let it cool. Mix in a handful of raisins and make snack packs.
1/2 cup of goat cheese
1/4 cup of manchego cheese
1/4 cup milk
1 tspoon chutney powder
2 pinches of salt
1 tspoon chopped mint
1 tspoon chopped cilantro (you can substitute parseley)
pinch of fresh black pepper
Heat the oven to 350 deg F.
Chop the cheese and mix it with milk, salt and chutney powder. Blend it together. Add the chopped herbs and mix it with a spoon.
Pour the mix in a baking dish and let it cook for 12-15 minutes till the cheese is bubbling.
Take it out and serve warm with bread.