Last week I spent several days with my dear friend Allison. It was just the sort of spontaneous visit that we both needed. We had both been feeling pretty restless in our summer downtime, and the mini-vacation filled with cooking, wine, and a bit of gossip really hit the spot.
To get out of our late-July slump, we decided to enter into a completely magical land in the kitchen. Like young Lucy in The Chronicles of Narnia, we were seeking something exciting, and we found it by daring to try something foreign and new. In making this chutney and naan combination, just as Lucy found when she climbed through the wardrobe, the most interesting parts were the unfamiliar. We paired spices whose uniqueness created perfect complements. Some of the color and flavor was completely accidental, as when the lid fell off the curry powder and a heaping amount turned from a mistake into a brilliant innovation.
The result was delicious, and Allison and I contentedly parted ways with renewed spirit (and palate)!
Mango ginger chutney:
1 red onion
~1/4 cup fresh ginger root
1/2 cup lemonade
1 tsp olive oil
1/4 cup brown sugar
Spices (about two shakes of each): ground ginger, garlic powder, curry powder, cumin, chile flakes, cinnamon, salt, pepper)
1. Peel and slice mangos, discarding of pit. Thinly slice red onion, and finely chop fresh ginger root.
2. Heat olive oil over medium heat in a saucepan. Add all spices and onion, allowing the latter to soften for about five minutes. Stir in brown sugar, ginger root, and mango. Allow sugar to melt – about two minutes.
3. Add lemonade and bring mixture to boil. Lower heat to a simmer and leave (uncovered) for about 45 minutes. Turn off heat and leave chutney in pan – letting it come to room temperature.
2 cups flour
1 1/2 tsp yeast
1 tsp sugar
1 tsp salt
1 tbsp curry powder
1/2 tbsp cumin
3 tbsp olive oil
¾ cup whole milk
1 egg yolk
1. Whisk olive oil, milk, and egg yolk. Set aside.
2. In food processor, pulse flour, yeast, sugar, salt, curry powder, and cumin. Begin to process while gradually adding wet ingredients. Stop when dough has just come together (about five seconds after all ingredients have been added).
3. Turn out onto floured surface and knead until smooth – about two minutes. Transfer to oiled bowl and cover with tea towel. Leave in a warm place for about two hours.
4. Punch air out of dough and knead again. Divide into four equal parts and form each part into a smooth ball. Transfer to a lined baking sheet and cover with tea towel again.
5. After another hour, roll each ball out into a disk – about quarter-inch thickness. On very hot grill (about 450 degrees), place each disk, grilling each side for about two minutes. Serve warm with chutney.
Enjoy naan bread and mango ginger chutney with C.S. Lewis’s The Chronicles of Narnia, and check in at http://warandpeach.com for future recipes and book reviews!