Cilantro Chutney for a Masala Omelette

Currently I am enamored with a certain cookbook which I have owned for some time now but have yet to make any recipes from. This is this the first I have tried. In preparation for an omelette that I am *planning* on making tomorrow morning - from the same cookbook - I made this lovely bright green cilantro chutney.

said book, said chutney

The book is Nigella Bites by Nigella Lawson. I bought it used from Amazon.com and I have been thumbing the pages for who knows how many months. Time to put some recipes to the test. From searching the net it seems that a cilantro chutney is for the most part comprised of these basic ingredients - cilantro, jalapenos, ginger, garlic, lime and salt. What I love about this recipe is that it calls for coconut milk and in my humble opinion anything which contains coconut is divine and worth trying.

1 - 5 jalapenos, seeded and roughly chopped
1 inch piece of ginger, peeled and roughly chopped
3-4 garlic cloves
1/3 cup creamed coconut or coconut milk
1 large bunch of cilantro
4 sprigs of mint
1/2 t salt
pinch of sugar
juice of 2 1/2 - 3 limes

 such a lovely green!

In a food processor blitz the jalapenos, ginger, garlic, and coconut milk.

Add cilantro and mint and mix everything until it's well blended.

Add salt and sugar and - while the food processor is on - pour the lime juice in slowly.

 my own additions (since I am not able to let my spice cabinet alone when I am in the kitchen) - about 1/2 tsp of cumin and coriander and 1 tsp of garam masala. I loved the final taste of the ingredients above but I couldn't stop thinking about eating this herby spicy chutney with something sweet. I kept wishing for tamarind and thought maybe the sweetness of garam masala would lend itself nicely to its flavor, which it did!

After everything was mixed and poured into a jar I added my spices and stirred it with a spoon. I thought to myself how much I will enjoy making this in the summer when the garden is in full swing. Cilantro grows so quickly, it's almost impossible to use it all up before it goes to seed. This recipe will come in handy for those bolting cilantro plants!

Now let's see if I can actually get up before work and make the Masala Omelette that accompanies this chutney in the book! If not the chutney will keep for a month, so no rush! - Miriam

"The success of a recipe does not depend on a religious devotion to instructions; it springs from the heart and requires enthusiasm and a genuine love of food." Anna Venturi Secrets of an Italian Kitchen

Soup-ah

I made some ridiculously awesome soup from scratch. I winged the recipe and it came out delicious! My "used to be a chef" husband gave it unreserved approval while helping himself to seconds. This was inspired by leftover ingredients from making potato leek soup and a fond memory of mixing corn kernels into mashed potatoes on my plate as a kid, which I still love. Now I can get my fix with a little more spice and sophistication. - Miriam

INGREDIENTS (T = Tablespoon, t = teaspoon) 

1 stick salted butter
1 red onion, chopped
some chopped up herbs, about 1 T each - thyme, oregano, chives and/or whatever else you like :D
about 1 T red pepper flakes or 1 t cayenne powder (or none at all if you don't like hots)
5-7 drops of "liquid smoke" ... the best bottled stuff ever.
4 cloves garlic, minced
1 T organic all purpose seasoning
1 t salt
1 t black pepper
1-2 cups light cream (depending on how creamy you like it)
2 15 oz. cans of sweet corn
2.5 lbs potatoes, peeled and chopped
1 49 oz can of chicken broth

DIRECTIONS!!!

In a medium to large pot -  melt butter over Medium/High heat.
When melted add minced garlic, chopped red onion, herbs, 1 15 oz can sweet corn, herbs, liquid smoke, and pepper flakes.

Cook on medium high heat stirring occasionally. Cook as long as it takes you to peel and chop potatoes. The mixture should have some burning appearance going on, this is all flavor that will add to the soup. I would say about 15-20 minutes, stirring every 5 minutes or so.

When that is finished cooking add all of the chicken broth, potato, salt, seasoning, pepper, cream, and other can of corn.

Bring to a boil. After boil reduce to Medium low heat and simmer 25 minutes.

Use and immersion blender to smooth out the soup of any chucks. If you don't have an immersion blender you can just transfer the soup in batches to a blender and smooth it out that way. I usually don't blend it completely because I like some texture, but whatever suits your tastes.

Enjoy!