Curry Hummus Flat Bread With Tomato Chutney Recipes

CURRIED HUMMUS

Steps:

• Put all ingredients in a food processor and blend until smooth. Serve (drizzled with olive oil, if desired) with pita chips.

GRILLED CHERRY TOMATO CHUTNEY

Steps:

• Prepare a charcoal grill for direct grilling, high heat.
• Toss the tomatoes with oil and season with salt and pepper. Transfer to a grill basket and grill until charred and slightly soft, tossing occasionally, about 5 minutes
• Combine the vinegar, sugar, coriander and cumin seeds in a small saucepan and bring to a boil. Reduce the heat and simmer until thickened to a glaze, about 10 minutes. Let cool slightly, then pour over the tomatoes. Toss, mashing the tomatoes slightly. Add the herbs and the zest, toss again, taste and season.

TOMATO CHUTNEY RECIPE

Steps:

• Turn Instant Pot to SAUTE mode and heat oil. Add mustard and cumin seeds and allow them to crackle. Add onions and sprinkle some salt over it. Sauté well.
• Add minced ginger and garlic and green chilies, turmeric and red chili powder. Stir well. Add You should sense the aroma. Add 1/2 cup of water and scrap everything on the bottom. ( deglaze)
• Add tomatoes, salt and sugar. Cancel SAUTE. Give a quick stir. Close Instant Pot with pressure valve set to sealing.
• Press Manual and choose Low for 5 minutes followed by quick release or natural pressure release.
• Open the lid. Press Sauté mode back. Mash the tomatoes using back of the spatula or a masher. Cook for 2 minutes stirring frequently. Cancel Sauté.
• This Chutney should be served at room temperature or cold. Let it cool down completely. Mix well and enjoy!
• Heat oil in a pan on medium heat. Once the oil is hot, add cumin and black mustard seeds. Let them crackle for a minutes. Add onions and sprinkle some salt over it. Sauté well.
• Add minced ginger and garlic and green chilies, turmeric and red chili powder. Stir well. Add You should sense the aroma. Add 1/2 cup of water and scrap everything on the bottom. ( deglaze)
• Add tomatoes, salt and sugar. Cover the pot and let it cook for 10 minutes on medium low heat. Check and stir intermittently. Open the lid and check to see if the tomatoes are tender and soft. Mash the tomatoes using back of the spatula or a masher. Cook for 2 minutes stirring frequently. Turn off the heat.
• Serve at room temparature

CURRY HUMMUS FLAT BREAD WITH TOMATO CHUTNEY

Steps:

• For the tomato chutney: Heat the oil in a large saute pan over medium heat. Add the onions and cook until very soft and slightly caramelized. Add the garlic and cook 30 seconds. Add the tomatoes, 1/4 cup water, the vinegar, sugar, allspice, cinnamon and salt and pepper to taste and cook until the tomatoes soften and the mixture thickens, about 15 minutes. Remove from the heat and stir in the cilantro. Let cool to room temperature.
• For the hummus: Heat the oil in a medium saute pan over medium heat. Add the onions and cook until soft. Stir in the curry powder and cook for 1 minute. Add 1 cup water and cook, stirring constantly, until the water has almost completely evaporated. Stir in the cayenne and cool briefly.
• Put the chickpeas, curried onions, tahini, olive oil, honey and some salt and pepper in a food processor and process until smooth. Add the parsley and pulse to incorporate. Season with the lemon juice and more salt and pepper if needed.
• Heat a charcoal or gas grill to high for direct grilling. Brush the naan with some of the canola oil and season with salt and pepper. Grill until golden brown on both sides and slightly charred.
• Spread each piece of naan with some of the hummus and top with some of the chutney.

CURRY HUMMUS FLAT BREAD WITH TOMATO CHUTNEY

Steps:

• For the tomato chutney: Heat the oil in a large saute pan over medium heat. Add the onions and cook until very soft and slightly caramelized. Add the garlic and cook 30 seconds. Add the tomatoes, 1/4 cup water, the vinegar, sugar, allspice, cinnamon and salt and pepper to taste and cook until the tomatoes soften and the mixture thickens, about 15 minutes. Remove from the heat and stir in the cilantro. Let cool to room temperature.For the hummus: Heat the oil in a medium saute pan over medium heat. Add the onions and cook until soft. Stir in the curry powder and cook for 1 minute. Add 1 cup water and cook, stirring constantly, until the water has almost completely evaporated. Stir in the cayenne and cool briefly.Put the chickpeas, curried onions, tahini, olive oil, honey and some salt and pepper in a food processor and process until smooth. Add the parsley and pulse to incorporate. Season with the lemon juice and more salt and pepper if needed.Heat a charcoal or gas grill to high for direct grilling. Brush the naan with some of the canola oil and season with salt and pepper. Grill until golden brown on both sides and slightly charred.Spread each piece of naan with some of the hummus and top with some of the chutney.