This is a true fusion recipe which brings together the best of the west and the east - Cheese (all kinds) has pervaded the Indian cuisine for a long time now - With this recipe, I bring to you a traditional south Indian chutney made with cilantro and red chilies and other flavors (see recipe below). With adequate spicing, this chutney can easily be blended into a creamy goat cheese to make a fine spread for veggies or crusty warm bread.
Another post for Avant Garde Cookies, this is a spread which can be whipped up at short notice
Cilantro Chutney
Ingredients
4 bunches of fresh cilantro, pre-washed and stems removed
2 green chilies
2 red chilies
1 tbsp urad dal
A pinch of asafetida
¼ tsp of tamarind paste (optional)
2- 3 tsp of sesame oil
2 tbsp of water
Method
Sautee the urad, chilies, asafetida in the oil.
Add the cilantro leaves and cook for a few minutes until the water has evaporated.
Add the tamarind paste and mix it in well to the leaves.
Cool and grind, using very little water
For the Spread
1 Ounce of goat cheese
2tbsp of chutney
Method
Whisk the cheese into the chutney and keep refrigerated until use. Enjoy with raw veggies or over toasted bread or pita or as a spread for a sandwich
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