Crackers, The Vegan Way - Lavash Crackers and Toppings: Daring Bakers Challenge September 2008
By now, most food bloggers knows that it’s the end of the month and that food blogosphere is going to be deluged with thousands of Daring Baker versions of one particular recipe. I wouldn’t be surprised or blame the non-Daring Bakers if they looked at this particular phenomenon with some apprehensio
Ingredients
- 2xbd cups tomato chopped
- 2 apples big (peeled, cored, quartered and sliced)
- xbe cup golden raisins
- 2 onions big , grated
- 2 tbsps chopped ginger finely
- 1 lemon juice of
- xbe cup jaggery powdered (or brown sugar)
- 2 tbsps red chilli flakes
- 1 tsp cinnamon powder
- 3 cloves
- to taste salt
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- xbd tsp aniseed
Instructions
- Add the lemon juice to the apples and keep aside.
- I ran the chopped tomatoes a couple of time in my mixer/ blender so that my tomatoes were partially liquidized partially chunky. Put the raisins in a small bowl and pour just enough water so theyu2019re immersed. Keep aside for about 10 minutes.
- Put the soaked raisins, apples, tomatoes, powdered jaggery, chilli flakes, cinnamon, cloves and salt in a microwave safe bowl.
- Dry roast the cumin seeds and aniseed and pound them to a coarse powder. Add this to the bowl.
- In the same pan, heat the oil. Add the mustard seeds and when they splutter add the ginger and grated onions. Sautxe9 till the onions become soft and golden. Add this to the bowl.
- Mix everything well and microwave the mixture at 100% for about 20 to 25 minutes, stirring after every 10 minutes till the chutney is quite thick.
- Cool and bottle. This quantity gave me enough to a fill a large jam jar.
Notes
