They say there are two
things money can’t buy: love, and a
home-grown tomato. Now
is the season to enjoy tomatoes in all their summer-kissed glory. If you find yourself blessed with a bumper
crop, try this chutney recipe that pits the bright acidic flavors of an unripe
green tomato against the juicy sweetness of ripe watermelon, all underscored with
the savory crunch of onion and a hint of chili.
Chutney is just a fancy word for salsa, although it is typically distinguished from salsa by an added element of sweet. For example, chutney often features mango,
apple, or other fruit paired with tomato, onion, a touch of vinegar, and chilies—resulting in a
tangy-sweet-spicy condiment. In this
recipe, chutney benefits from watermelon’s sugary crunch and palette-cleansing
juice.
For quick prep serve this
super-easy homemade chutney with purchased pita or corn chips, but for fun try
the following recipe for silver-dollar sized crisps made from garbanzo bean
flour. These thin and crunchy wafers
take no more effort to fry than a pancake.
They also score points for being gluten-free, vegan, super-healthy, and
with the earthy undertones of cumin they perfectly pair with this
chutney. Top them off with a dollop of
whole-milk Greek yogurt for a phenomenal appetizer or main dish.
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| Chef Tres cooking on KUTV2 News |
Click
here to watch Chef Tres prepare this dish on TV.
Cumin-Garbanzo Crisps
Makes 12 crisps
*Chick pea or garbanzo
bean flour can be found in most Asian and Indian markets along with the bulk
bins in many health-food stores and grocery stores.
1 cup *Besan (finely ground chick pea flour, also called garbanzo
bean flour)
1 teaspoon salt
1 teaspoon freshly ground cumin seed
Fresh cracked pepper to taste
2 teaspoons olive oil
½ cup water
Olive oil for frying
In a medium bowl mix all ingredients together with a
whisk. Mixture will remain a little
lumpy. It should be very runny. If too thick add more water.
On medium high heat in a large non-stick saucepan, heat
enough oil to generously coat bottom of pan.
Pour batter into oil making 2-3 inch disks. Spread out batter so they are as flat as
possible. Avoid crowding so they don’t
touch. After brown on bottom, turn
crisps. When brown on both sides remove
crisps to a paper-towel lined plate to drain.
Continue frying until all batter is used. Serve immediately with Chutney. Recipe follows.
Green-Tomato & Watermelon Chutney
Makes 2 cups
1 large firm green tomato, diced small (about 1 cup)
¾ cup ripe watermelon, rind removed, seeded, diced small
½ small yellow onion, peeled, diced small (about ¼ cup)
½ teaspoon hot chile pepper (jalepenos, serranos, etc),
minced fine
Salt to taste
1 pinch sugar
Mix all ingredients together in a small bowl. Serve at room temperature on top of
Cumin-Garbanzo Crisps
Tres Hatch is the author of Miracle Pill 10 Truths to Healthy, Thin, & Sexy
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