Carrot Tops & Coriander Chutney

Carrot Tops & Coriander Chutney, is the third in a series of six recipes inspired by Vegetables From Down The Road.

Carrot Tops and Coriander Chutney

In my previous post I served the chutney with Sweet Potato & Kale Tikkis (cutlets)

Sweet Potato & Kale Tikkis

Traditionally, this chutney is made with mint and coriander.  Since the vegetable basket I received, had fresh carrots with absolutely lovely carrot tops, I decided to make carrot tops and coriander chutney.  I know there are some people who dislike coriander (also known as cilantro.) In my experience, people are either cilantro lovers or cilantro haters.  For those who don’t like cilantro, please substitute mint.

INGREDIENTS:

Carrot Tops and Coriander Chutney Ingredients

  • 1 bunch of fresh carrot tops
  • 1 bunch of coriander leaves
  • 1 large lime
  • 2 inches of ginger root
  • 1 spicy chili pepper.  I like the long Indian Chili pepper if I can find it.  But a Serrano pepper will also work.
  • 1 clove of garlic
  • 1/2 tsp of red chili flakes
  • 1 tsp of dried pomegranate seeds.  These add an extra depth of flavor and tartness.  If you don’t have them then use sumac, tamarind or extra lime juice.
  • 1 tsp of garam masala
  • salt and pepper to taste

PREP:

Carrot Tops and Coriandet Chutney Prep

  • Separate the carrot top leaves from their stems.  Do the same for the coriander leaves.  If you live in Asia, where the coriander has really fresh roots, use the roots as well.
  • Roughly chop the ginger, garlic and chili pepper
  • Squeeze the lime so you have the juice ready

MAKING THE CHUTNEY:

Place, all the ingredients in a small food processor and blend into a smooth sauce.  You may have to add a little water to help the blending process.  Taste and adjust the salt, pepper and acidity as needed.  Sometimes I end up adding a little extra lime juice at the end for an extra pop of flavor.

Store the chutney in an air tight container.  It will keep in the frig for about a week.  Mine usually doesn’t last that long. 😊

I was so amazed that I could use carrot tops that would normally end up in the trash, to make such a tasty chutney.  I didn’t have the heart to throw away the carrot tops because they were so fresh and they had a great fragrance.  I am really glad I used them.  It turned out to be a successful culinary experiment.

After I used the carrot tops for the chutney, I still had some leftover.  So I used them to make Carrot Tops & Parsley Pesto Pasta.  I will post the recipe for that next Saturday.

I am having so much fun creating recipes inspired by my basket of fresh vegetables.

Hope you enjoy them too.  Let me know your thoughts in the comment section.

Sweet Potato & Kale Tikkis (cutlets)

Hello everyone.😊  Hope you are all doing as well as possible during this global pandemic crisis.  I find myself temporarily unemployed for the very first time in my life.  I am using the time to catch up on all the things that I have left on the back burner.  I am now finally catching up with my blog posts.  I have created and photographed so many recipes that I have not had time to post.

Sweet Potato & Kale Tikkis, is the second in a series of six recipes inspired by  Vegetables From Down The Road.Sweet Potato & Kale Tikkis

Classic tikkis are usually made with regular potatoes and peas.  The bundle of vegetables that I received from Fruitful Hill Farm, included sweet potatoes and kale, so I was inspired to create a new version.  Not only is this version more healthful, but the sweet heat combination makes it taste even better.  Great with a cup of Masala Chai.

INGREDIENTS:Sweet Potato & Kale Tikkis Ingredients

  • 2 lbs of sweet potatoes
  • 1 large bunch of kale
  • 4 peppers (use whatever variety you have on hand.  Here I used 2  fiery Serranos, a medium – heat Fresno and a sweet orange baby bell.) Mixing up the type of peppers lets you control the heat level and results in a more complex flavor.
  • 1 medium sized yellow onion
  • 3 cloves of garlic
  • 2 inches of ginger root
  • 1 tsp cumin seeds
  • 1 tsp black mustard seeds
  • 1 tsp chili flakes (optional if you want to make the dish more spicy.)
  • 1 tsp smoked paprika
  • 1 tsp turmeric powder
  • 2 tsp garam masala (I make my own, but you can purchase it at an Indian grocery store or a spice market.)
  • 3 Tbsp grape seed oil
  • salt and pepper to taste

PREPPING THE SWEET POTATOES:

  • Some of the sweet potatoes were small and some were large.  I cut the large ones in half, so that all the pieces were of a similar size.  This way they will cook evenly.  Coat each sweet potato with a little oil.
  • Roast them in a 400 F oven until they are fork tender.
  • Let them cool so they can be handled without burning your hands.
  • Peel the sweet potatoes.
  • Mash then with a pastry cutter.  Add a dash of salt and pepper.

PREPPING THE OTHER INGREDIENTS:Sweet Potato & Kale Tikkis Prep

  • Separate the kale leaves from the stems.
  • Don’t throw the stems away.  Instead chop them up into little pieces to use in the cooking process.
  • Chop the onion.
  • Mince the peppers, ginger and garlic.

COOKING THE KALE:

  • Add the chopped up kale stems, the onion, peppers, ginger and garlic to a heavy duty stainless steel pan on medium heat.
  • Add the cumin and black mustard seeds.
  • Add the grape seed oil and saute till golden brown.
  • Then add the powdered turmeric, smoked paprika and garam masala.  Saute for another minute or two until the powdered spices are incorporated.
  • Add the kale
  • Salt and pepper to taste
  • Let the kale wilt down.  This should take about 5 to 10 minutes.

Once the kale is ready, fold it into the mashed sweet potatoes.  Roasted Sweet Potatoes & Kale Base Combined into a Hash

Let the mixture cool to room temperature before you start making the tikkis.

MAKING THE TIKKIS:

  • Take a heaping tablespoon of the sweet potato kale mixture and form into flattened discs.
  • Coat a non-stick skillet with grape seed oil.  Place on medium heat.  When the oil is shimmering add the tikkis.  Do not over crowd the pan.  Cook for about 3 minutes on each side to get a brown crispy crust.

Place on a platter and serve with chutney.  They are so yummy.

Sweet Potato & Kale Tikkis, cooked

Traditionally, tikkis are served with a mint and coriander chutney.  Since my vegetable basket had fresh carrots with absolutely lovely carrots tops, I made a carrot tops and coriander chutney to serve with the tikkis.  It turned out so well.  I do my best to use every part of every vegetable so that we don’t have waste.  It leads me to make some very creative recipes.  What we don’t eat, gets fed to the goats or the ducks and chickens.  Nothing goes to waste around here.  Deliciously, doing our part to be in harmony with the planet and Mother Nature.

In the feature photo, you can see the Carrot Tops and Coriander Chutney, served with the tikkis.  The chutney recipe will be posted next Saturday, as the third in the series of six recipes inspired by Vegetables From Down The Road.

These tikkis are very versatile.  Serve them as a snack with tea, as a fancy Hors d’oeuvre at a cocktail party, or an appetizer at a dinner party.  They are always a hit.  You can also make them the day before, and then warm them up in the toaster oven just before serving.  The toaster oven lets the crust stay nice and crispy.  If you have any left over mixture it make a great hash, topped off with eggs, for breakfast.Sweet Potato & Kale Hash topped with Poached EggsI really enjoyed creating this recipe and sharing it with you.  Let me know what you think of it in the comment section.

I always, appreciate your support and feedback.

P.S.: Today my husband decided that I needed an outing because I haven’t left the house in a week.  He drove me in his MG convertible, so I could enjoy the sunny day, down the road to Fruitful Hill Farm.  I picked up another beautiful bundle of vegetables.Vegetables From Down The Road 15 May 2020

More inspiration to come up with some creative dishes !!! 😃

Vegetables From Down The Road

On Saturday, my husband went down the road and brought home these beautiful vegetables from our neighbors, Fruitful Hill Farm.  We a lucky to have such nice neighbors.

I was inspired to make 6 dishes.  I did a marathon cooking session which included creating, testing, cooking and photographing the 6 dishes.  I will be posting one dish per week for the next six weeks.

Here is a list of the dishes I created:

  1. CURRIED BABY TURNIPS–TOPS AND ALL
  2. SWEET POTATO AND KALE TIKKIS (CUTLETS)
  3. CARROT TOPS AND CORIANDER CHUTNEY
  4. CARROT TOPS AND PARSLEY PESTO PASTA
  5. COLLARD GREENS AND CHICKPEA STEW
  6. MUSTARD GREEN SAAG PANEER

Nothing went to waste.  I used every part of the vegetables.  I also made Roasted Carrots but I did not list it because it is a recipe I have already posted.

I had so much fun doing this marathon cooking session.  I am looking forward to sharing the dishes with you.  Please look out for them.  I hope you like them.

A big thanks to the folks at Fruitful Hill Farm for growing the vegetables!!!