Carrot and Raisin Chutney

2 cups carrot, peeled, cubed   

1 onion, chopped roughly

¼ cup brown sugar  

¼ cup white/brown vinegar

1 tsp grated fresh ginger  

1 tsp ground cumin

½ tsp cinnamon  

Salt, Pepper

1 medium onion, diced  

1 cup pitted raisins

1 Granny Smith apple, diced

 

Steam the carrots and apple cubes till tender, either on stove or in microwave.   Drain the carrot and apple cubes. 

In small pot on the stove, combine onion, sugar, vinegar, ginger, raisins, cumin, cinnamon, salt & pepper. Stir in carrot & apple cubes; bring to boil. Reduce heat and simmer, covered, for about 20 minutes.  Spoon out ¼ of mixture, blend it coarsely, mix in with rest of mixture in pot.  Simmer till it resembles chutney-consistency.  Keep in fridge.

Photo and Recipe:  Alma Pretorius

 

 

Cumin coriander cookies

About 24 cookies, depending on size

 

50 g (7 tbsp) vegetable oil

1 large egg

1 cup self raising flour

½ cup white sugar

2 teaspoons cumin powder

2 teaspoons coriander powder

 

Preheat oven to 170 ^oC.  Spray baking sheet.  Mix all together.  Roll small balls, put on sheet (keep a distance they do spread) and bake for 12 minutes.  Let cool on sheet for 5 minutes.  Remove and let cool.

 

Note:  To be more accurate, I’ve weighed the oil.  The mixture may look dry, but don’t add more oil!  Just mix it thoroughly.

 

I just thought – what if I use coriander and cumin?  My gosh, it’s just fantastic!