Comments on: Peach Chutney

By: Jacob

Jacob — Mon, 16 Aug 2010 16:14:29 +0000

@Acorn – Not really.

By: Acorn

Acorn — Mon, 16 Aug 2010 15:58:12 +0000

I’m assuming not, but do you take any supplements/vitamins Jacob?

On a frugality note, it is very easy to make your own brown sugar. Simply whisk some molasses with white sugar until it is as brown and soft as you would like; store in covered container. Molasses is the byproduct of making white sugar.

By: Insurance Izzy

Insurance Izzy — Mon, 09 Aug 2010 17:52:47 +0000

Great use of items around the house to make a meal. Oftentimes, this is the best way for me to go. I look at what is in the cupboards and then figure out what kind of meal can be made from those components.
And I love that you’ve got a baker in the house! I love to bake! It gives your house that wonderful smell (and heats it up a little in the winter), and then you have a yummy snack for later

By: Ruth

Ruth — Mon, 09 Aug 2010 14:15:07 +0000

That sounds delicious, Jacob, but if you are concerned with nutrition, have you considered how cooking the peaches might decrease their vitamin content? I think Vitamin C in particular is heat-sensitive. Maybe peach salsa would fulfill more of your needs.

I have been experimenting with purslane, which is very nutritious and grows like a week (you likely have some around your yard), and sorrel, which is a *perennial* spinach-like leaf that grows like mad.

By: Jacob

Jacob — Mon, 07 Jul 2008 23:14:08 +0000

@Jason – Your nearest ethnic store! (Indian)

By: Jason

Jason — Mon, 07 Jul 2008 23:12:01 +0000

Jacob, You mentioned earlier that you tend to buy things in great bulk. Legumes in general and lentils in particular are a staple for me but I’ve had a really hard time finding them in bulk. My local supmarkets have only one pound bags. There is no co-op in my area. one health food store sells in bulk but the prices are HIGHER then wal-mart.

Do you buy in bulk? How?

Thanks,
Jason.

By: DW

DW — Sun, 06 Jul 2008 05:28:03 +0000

was a bit more to this particular batch (as I followed the list on the lentil bag). wash the lentils and bring to boil in water. add salt, tumeric powder, coriander powder and chili powder. in small pan, heat oil, fry cumin seeds, ginger paste, garlic paste, onion and tomatoes (2 mins) add to lentils and simmer for 1/2 hour

By: yvie

yvie — Sun, 06 Jul 2008 00:01:17 +0000

THanks Jacob,

I’ll try it sometime.

Yvie

By: Jacob

Jacob — Fri, 04 Jul 2008 15:52:22 +0000

@yvie – The main ingredients are red lentils, onions and garlic. Chop the two later and brown them in a skillet with a large surface area to volume ratio. Then take half of them out and put them on a plate. Put the lentils in and cover them with oil. Now add water. Put the lid on and let all the water absorb (I’d stir occasionally). When ready to serve put the onion+garlic which was taken out earlier back in. Spices can be added to taste. I prefer chili, ginger, and garam masalae. Curry also works.

A combination of these two plus rice cooked with turmeric covered in raw vegetables (tomatoes, broccoli, cucumbers, … ) makes an inexpensive meal.

By: yvie

yvie — Fri, 04 Jul 2008 14:38:31 +0000

Do you mind sharing your recipe for the dhal you served your chutney with?

Thanks!