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The Hippy Gourmet Makes Spinach Chutney

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In this PBS 3-minute recipe segment, host Bruce Brennan (aka The Hippy Gourmet) - creates a mouth watering, vegetarian delight!
Ingredients
  Spinach 250 Gram
  Jalapeno chile 1
  Sesame seed 2 Tablespoon
  Mustard seed 1 Tablespoon
  Peanut 4 Tablespoon (skinless)
  Vegetable oil 1 Teaspoon
  Curry powder 1⁄2 Teaspoon
  Cumin powder 1⁄2 Teaspoon
Directions

GETTING READY
1. Wash and chop the spinach.

MAKING
1. In a steamer, steam the spinach for 10 minutes.
2. Roast the jalapeno Chile on direct flame, wash the black residue. Split and remove the seeds.
3. In a pre-heated frying pan, roast the sesame seeds until it turns slightly golden. Transfer to a small bowl.
4. In the same frying pan, roast peanuts. Transfer to a bowl.
5. In the same frying pan, roast mustard seeds when it starts popping, add oil, curry powder, cumin powder and saute for 15 seconds.
6. In a food processor, place, spinach, jalapeno, sesame seeds, peanuts, mustard seeds and blend.

SERVING
7. Serve with your favorite snack or main course.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
4
Story
In this PBS 3-minute recipe segment, host Bruce Brennan (aka The Hippy Gourmet)- creates a mouth watering, vegetarian delight! (more)
Chef Gourmet is showing us a spinach chutney recipe, which is in Indian style or with a touch of Indian Spices. So those out there who like to get started with Indian cuisine, it’s a great break through. It definitely looks gourmet with all the toasted seeds going it them. He is not an Indian but is able to create a successful dish at the end which would go well with any main dish.

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