Nutty chutneys II
Do you know why pine nuts are so expensive? For starters, the source of this delicious, super-creamy nut are the pine cones, which are collected, painted and used in some art project or the other by almost every child in the US. Pine cones are found on pine trees, which get a healthy crop only every 3-4 years. And the job of harvesting the edible seeds from the cones is tedious and time consuming.
With what
2/3 cup pine nuts
1/2 tsp red chilli powder
1/2 tsp cumin powder
1/2 tsp salt
Makes little less than a cup
How to
Coarse grind all the ingredients. Because the pine nuts are bursting with oil, even in a blender, the consistency of the chutney turns out to be an oily lump - as if you've pounded it in a stone mortar and pestle. And here's that delightfully antiquated contraption, which only my mother uses!
How to eat
Pine Nuts chutney
With what
2/3 cup pine nuts
1/2 tsp red chilli powder
1/2 tsp cumin powder
1/2 tsp salt
Makes little less than a cup
How to
Coarse grind all the ingredients. Because the pine nuts are bursting with oil, even in a blender, the consistency of the chutney turns out to be an oily lump - as if you've pounded it in a stone mortar and pestle. And here's that delightfully antiquated contraption, which only my mother uses!
How to eat
Pine nuts Quesadilla
With what
4 flour tortillas, 1 cup grated cheese or cheese strips (either the 4 cheese Mexican blend or my personal favorite, Havarti), 1/2 cup pine nuts chutney, chopped cilantro
How to
Heat a flour tortilla on a skillet on medium heat for a minute or two. Sprinkle grated cheese, half the pine nuts chutney and some cilantro evenly on the round surface. Lay the second tortilla on top of it. Once the cheese melts and the two tortillas have stuck to each other, turn the heat off, cut the quesadilla into four pieces and serve warm.
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