Saturday, May 23, 2009
Beer and a Light Snack - Papadums and Chutney
I know you want to nosh on something summery and light. I think this is the answer. A perfect, crunchy, complement for a summer evening on the porch with a beer: papadum served with a mint chutney and a mango chutney. All made in under 40 minutes.
The papadum(s?) were cheap in Kensington market. Instead of deep frying them I microwaved them individually, 30 seconds on each side, and they turned out beautifully without all the oil required for frying them.
The chutneys were simple and fresh.
For the mango chutney: cube 1 ripe mango, combine with half a diced onion, a handful of raisins, a tsp grated ginger, a tsp of cumin, 1/2 tsp of cinnamon, 2-3 tsp brown sugar (or skip it, maybe use juice, or a reallly ripe mango) 3 tbsp vinegar. Simmer until the liquid evaporates and the onion is tender. Then add a handful of julienned mint leaves, salt and pepper to taste.
For the Mint Chutney: combine in a blender 1/2 cup mint and 1/2 cup cilantro with the juice of half a lime, 1/2 to one whole fresh hot chili (I used green hot sauce 'cause I was out of chilis) and 5 tsp of water. Blend the sh*t out of it for 2-3 min, adding water if it's too dry. Now get outside, drink some beer, and eavesdrop on your neighbours. Ah, summer!