Quicky and Yummy Mango Chutney

This recipe if form my lovely sister Divya. She is an expert in chutneys and whips them up in seconds. She was kind enough to share it with me and let me blog it :). Love you Divs.

Here we go with

1. 3 tbsp Chana daal
2. 1 tbsp Urad daal
3. 1 green mango, peeled and sliced
4. Jeera, Mustard seeds, Methi seeds, 2 red chillies and Hing
5. 3 Green chillies - cut
6. 3 tbsp of oil
7. Salt to taste
8. Turmeric
9. Stub of tamarind - if the mango is not tangy enough
10. 4-5 Curry leaves (optional)

Process

1. In a shallow vessel, heat the oil.
2. Add chana daal and urad daal till the color changes slightly
3. Add ingredients in #4 above and turmeric. Wait till you hear splitting sounds
4. Add green chillies and mix well
5. Turn off the stove when the daals are well roasted (medium brown color). Let it cool
6. In the blender, add the cooled mixture, tamarind and curry leaves. Beat to a very coarse mixture
7. Add cut mango pieces, salt and beat to a very coarse mixture again. Do not make a paste!
8. Add cilantro to season if you like it.

Pineapple Zucchini Bread

Ingredients

2 cups sugar (I use 1 brown sugar and 1 granulated)
3 eggs beaten lightly
¾ cup oil
1 -8oz can crushed pineapple, drained
2 cups ground zucchini
2 tsp. pumpkin pie spice
1 tsp. vanilla
3 ¾ cup flour
2 tsp. baking soda
1 cup chopped nut (opt.)


Preheat the oven to 325 degreed.
Mix sugar, eggs, zucchini, oil, vanilla, and the pineapple. Add flour, baking soda, and pumpkin pie spice. Add nuts (opt.). Do not over mix. Place in loaf pans greased. Makes 3 small or 2 large loaves. The pineapple gives this bread a great flavor and stores well. Can be frozen.
Bake for 75 - 90 minutes.