Versatile Mixed Fruit Jam Chutney #dip #jam #fingerlickinggood #chutney #ketchup

When one haves sudden cravings to indulge i fried or spicy Indian snacks like pakora, Instant Dhokla or savoury pancakes. I know how it feels, what's the big deal ? just jump in the car and head to the Indian sweet shop and fetch something, right ? Nope, I don't do that, I prefer to make at home. Done many times in the past and will do it in the future too, however one problem, not always but many times occurs when you don't have the right ingredients for the chutneys, which is accompanied to those particular snacks. For Mint and coriander chutney I might run out of fresh mint, Or for tamarind chutney, don't have enough time. Bottle of ketchup always is not the right taste, well especially for me anyway !

Few months back, I was messaging to sister on whatsapp. It was same usual talks what, where and when types of stuff and conversation leads to a food topic. That day she surprised me saying " When you don't have all the usual ingredients you are used to, you end up having to improvise quite a lot " I was intrigued by that message , she told me she and her MIL ends up making Mixed Fruit Jam Chutney ! 

What !!!!! chutney made with Jam, you must be kidding. "No, I am not. Straight away I was convinced  because I know that her MIL and family are experts in making absolutely delicious food and particularly making chutney with each and every meal, it's a child play for them. In the past I got inspired and prepared one chutney. Lol check out the title I gave Iss Chutney ko kya Naam doo  - What shall I call this Chutney ! I think now I've found a name we'll give a name to that recipe ' Fusion Bomb Chutney .
Sister did unfold whole story to me, few of her MIL's friends visited them unexpectedly, and they prepared some potato and chilli pakoras and also prepared Jam Chutney,  it came out so good and it was  hit with their friends and family. Old habits die hard, immediately I asked her to message me a recipe. On my next shopping trip I bought Mixed Fruit Jam and prepared this chutney.

I chucked the jam in the bowl, squeezed out few spoons of ketchup. Pinch of garlic powder and red chilli powder and whisked away till everything well combined and syrupy.
A last minute addition of amchoor ( dry mango powder ) to the jam chutney brought a little 'tartness' with sweet and spicy taste. A quick and easy fix and substitute for tamarind or hot and spicy garlic chutney. Finger licking good and so yummy. My daughter asked me to prepare more for her to take to UNI as she wanted all the flavours in one sauce. Great for students like her as they don't have enough room in the fridge to keep so much stuff, also this chutney stays fresh and tasty for longer period as Jam and ketchup has longer shelf life.  Actually this chutney goes well with all Indian snacks as well as chips and burgers too.

There is no fix amount for this chutney recipe. If you like chutney more sweeter add more Jam, for more spicy add more red chilli powder, Garlic-y taste add more garlic powder and for more tartness add more Amchoor Powder, choice is yours !

Author :- Jagruti Cooking Odyssey
You will need :-

• 5 tbsp mixed fruit jam
• 10 tbsp ketchup
• 1/2 tsp. garlic powder
• 1 tsp. red chilli powder or flakes
• 1 tsp. amchoor powder ( dry mango )
• Pinch of salt ( optional )      

Method :-
Place everything in a big bowl.
Whisk till everything combines well and chutney goes syrupy.
Store in a airtight container and refrigerate or use it straight in your recipe.
Enjoy !









Thank you for stopping by and reading this post :)

Tandljo-Tandarjo-Chawli-Cholai bhaji Keri Thepla-Paratha / Skillet fried Green Amaranth leaves and Raw Mango Flatbread

Who doesn't love plate of hot and steamy parathas, smeared with oil or ghee straight from the skillet . Either with a side of Indian Masala Chai ( tea ) or creamy yogurt and a favourite pickle. Always, I am up for it, so are my family.

Weather seems okay,  and looks like summer on it's way. The approach of summer season indicates that green and leafy vegetables season has arrived. We love almost every kind of greens, I can say that we are on a leafy green vibe. We are addicted to them, there are some days where we might eat green leafy vegetables up to three times a day ! I frequently go to the Indian grocers and british supermarkets to fetch fresh and flavourful greens.

Especially, I do not like to miss on my Indian greens like paalak (Indian spinach) methi (fenugreek leaves), Mooli ke patte (radish leaves) and Sarnso ki bhaji (mustard leaves) , around spring and summer season as they are abundantly available for us and of course almost half the price too. With these leafy greens all the simply prepared meals are so satisfying ,delicious and nutritious.

I've been incorporating them in so many delicious sabzi or curry and daals like Methi Baingan ( Fenugreek leaves and aubergine sabzi ) , Saag-Aloo (Spinach with Potatoes ), Sarson ka saag , Creamy Palak with Mixed Vegetables, Paneer and Palak Kofta Curry , Mixed daal with Turnip leaves   , Puy lentils and Swiss Chard Daal , Adraki palak masoor daal ( Gingery Spinach and Red Lentils Daal )  or just blending in Glorious green smoothies like Kale, Spinach and Parsley smoothie, Spinach, Tomato and Olive Tagliatella , Palak Puri ( Deep fried Spinach Indian bread ) Stuffed Whole Wheat Buns with Spinach and Chickpeas , Spinach Indian Flatbread and snacks like Oats, Quinoa and Fenugreek Muthia ( steamed cake ) , Fenugreek Muthia and many more dishes which are awaiting to appear on this blog.

Whenever we (yes we, I have trained my whole family to do this ;) enter any Indian grocery store, we immediately look towards the Green leafy vegetables, and last visit to the Indian store surprised me too, I got hold of these fresh, vibrant green Amaranth leaves ( Tandljo ni bhaji ) they lit up my eyes and without a second thought my hands reached out and picked up two big bunches.  As soon as I put them in my shopping trolley, I felt happy because amaranth leaves are rarely seen here or they come for very short season, this time these bunches weighed almost 1 kg each. Then I picked up green raw mangoes straight away, as soon as I reached the till, it was already decided what i will prepare using these leaves.

I decided to make Tandljo Keri Paratha, this recipe is totally inspired from my mum's recipe called ' Tandljo Keri nu Shaak' , as soon as I can get hold of more Tandljo, will post MUM's recipe too. But now let's hear about Tandljo Keri Paratha. We love paratha anytime, everyone in the family have their own favourite, and raves about it, whether they are Avocado and Fenugreek leaves paratha, Oats, Jowar and Methi Paratha , Methi Dhebra or any of these paratha .

These Tandljo Keri Thepla are so easy to prepare, just throw every ingredients in the plate, knead the dough and starts rolling them. The aroma of frying these are enough to drag the family down to the dining table and surrender themselves !!!!!!

These Tandljo Keri Parathas are absolutely yummy, soft inside and little crispy outside, full of flavour and without a doubt nutritious. Either prepare them in the morning for a breakfast and have it with a cuppa, at lunch time with creamy yogurt and pickle or in the evening with a potato sabji ( batata sukhi bhaji ). I would recommend making them before amaranth season goes away !

Tandaljo Keri Paratha, Tandarjo Keri Na Thepla

Bread

Gujarati Indian

Yield: 10-12 paratha

Author: Hayley Dhanecha

TANDLJO KERI PARATHA

These amaranth leaves and raw mango parathas are very easy to make and they are full of flavour and delicious! Pairs so well with any pickle, yogurt or Indian chai.

prep time: 30 Mcook time: 25 Mtotal time: 55 M

ingredients:

• 250g green amaranth leaves
• One big or two medium raw mango
• 3-4 tbsp. freshly chopped coriander
• 2-3 tbsp. green chillies and ginger crushed
• Salt to taste
• 2 tbsp. sesame seeds - til
• 2 tbsp oil for moin
• 1 tbsp. red chilli powder
• 1/2 tsp. turmeric powder - haldi
• 1.5 cup whole wheat chapati flour
• 1/2 tsp. garam masala
• 1/2 tsp. sugar
• 1 tbsp. cumin and coriander powder
• Black pepper powder
• Oil for shallow frying

instructions:

How to cook TANDLJO KERI PARATHA

1. Clean, wash and roughly chop amaranth leaves.
2. Peel the mango skin, roughly chop and make pulp in the grinder.
3. Take a big bowl or (kathrot) wide and big plate, place all the ingredients with 2 tbsp oil.
4. Combine everything till you get a crumbly mix.
5. Add water little by little and make a soft dough and leave it aside covered for 10-15 minutes.
6. When you are ready to make paratha, once again knead the dough for one or two minutes.
7. Then divide the dough in equal sizes and make round balls.
8. Dust the flour on working surface, first roll one ball into a circle.
9. Heat griddle or tawa on medium heat.
10. Place a paratha on the griddle and cook for 20 seconds, or until the top starts to brown and slightly bubble.
11. Turn the paratha over using a spatula, apply little oil and continue cooking for about 30 seconds, or until brown spots appear.
12. Flip it over one more time and, using the spatula and apply oil, carefully press down all over.
13. Turn over again and repeat on the other side until you have the desired crispiness.
14. Keep each paratha warm, while you repeat to cook them all.
15. Serve hot. 
16. Enjoy with raita , Chutney, yogurt or tea.

NOTES:

Adjust spiciness according to your taste.

Calories
272.35

Fat (grams)
9.49

Sat. Fat (grams)
1.66

Carbs (grams)
42.59

Fiber (grams)
6.50

Net carbs
36.09

Sugar (grams)
10.58

Protein (grams)
6.30

Sodium (milligrams)
170.35

Cholesterol (grams)
0.32

The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.

https://www.jcookingodyssey.com/2015/05/tandarjo-bhaji-keri-paratha.html

All rights reserved -2010-2020 Jagruti's Cooking Odyssey

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Mixed Daal with Turnip Greens - Shalgham ke Patte Ki Daal

Mixed Daal with Turnip Greens aka Shalgham Ke Patte Ki Daal is hearty and packed with flavours. This vegan and gluten-free dhal is a combination of three types of lentils and turnip greens which are cooked with Indian spices. Pair it with Ajwain Paratha or Green Peas and Mint Rice Pilaf for a complete meal. 

10 minute Thai Yellow Curry Paste

This 10 minute Thai Yellow Curry Paste is absolutely packed with intense flavours and its delightful. This homemade Thai curry paste has tonnes more flavour than the shop-bought version and it is without shrimp or fish sauce, thus it is suitable for vegan dishes.

Khatta Mung or Mug - Green Moong Beans in Yogurt Gravy

"Mum, why don't any of us have any nicknames ? " daughter asked me while she was watching T20 !

The T20 format, it's the most addictive because it has everything ! Star studded event where cricket meets Bollywood, International and Indian cricketers gets together and puts a thriller and climax show for ecstatic spectators while try to play a starring role. When players hits fours and sixes, DJ plays numbers of popular tracks, cheerleaders dances on some unique steps and crowd goes wild and intoxicated. Unlike an ODI match this format ends in 3-4 hours like a bollywood movie. Because this format is a complete entertainment my family never misses any of it.

While you keep a close eye on the scoreboard or if the batsman is out, there is so much other dramas to see and hear. One thing we noticed that many players are known more by their nicknames than their actual names. The most hilarious ones are 'Bumble' for David Lloyd and 'Sir Jadeja' for Ravindra Jadeja.

I grew up in a family where no nicknames were given to any of us siblings, as your grandmother wanted to call us by our actual name all the time, she was against in having or giving nickname to her kids as she never wanted us to be confused and not have understand our real name. Also by giving us nickname she didn't want to make us a laughing stock in front of others. Actually she never wanted to call us with short name either, she always called us with our full name, like my name is Jagruti, she never called me 'Jagu' or 'Jagti', and so I followed your grandma's footstep and did not give you any nickname and also I did make sure that we give you and your brother short names so the names are can be enough on their own..I replied :) and rushed in the kitchen to switch off the cooker, it was time to make khatta Mug or Moong as they were already boiled in the pressure cooker and ready to cook.

Mug or Moong beans curry, is a regular in almost every Gujarati households on Wednesday, in my house also. Mainly we Gujaratis are predominantly vegetarian, thus we always look out for healthy vegetarian proteins and Moong is one of them. I cook a different variety of Mug curry. Most of the time gravy based but sometimes I make dry moong beans too with Gujarati Kadhi, and Lasanwala Mug- Moong beans curry with garlic when I am in hurry. Moong beans curry, in our house always considered as an absolutely comforting food!

Khatta Mug translates Sour Moong Curry, is a traditional Gujarati dish. Whole moong beans cooked in a spicy yogurt gravy, thus it becomes sour. As a child, I used to love extremely sour stuff, but as I got older I prefer to eat less sour food, age has it effects you see :)  but Gujarati Khatta Mug are an exception!

My mum used to prepare Khatta Mug quite often, but her recipe was different than how I make khatta Mug. You know with such recipe, no two people will have the same way of making them. This is how I make my version with basic ingredients including garlic, yogurt and besan ( chickpea flour ). With besan, curry becomes little creamy and doesn't hit the throat. It pairs well with steamed rice or Jeera and peas rice or roti and paratha makes a great combo too.

It's a finger-licking good protein-packed bowl, too good to miss!

Khatta Mung, Gujarati Khatta Mug

Mains

Gujarati Indian

Yield: 4-6 servings

Author: Hayley Dhanecha

KHATTA MUNG OR MUG

Khatta Mug is a classic dish of Gujarati cuisine. So simple and easy yet tasty and nutritious. In this recipe, whole moong beans are cooked with spicy yogurt gravy.

prep time: 2 hourcook time: 45 Mtotal time: 2 H & 45 M

ingredients:

• 250 g moong beans
• 250 g sour low fat yogurt whisked
• 1 tbsp. chickpea flour - besan
• 1 tsp. ginger-garlic paste
• 2 medium green chillies crushed
• to taste Salt
• 2-3 tbsp. oil
• 1/2 tsp. mustard seeds
• Pinch hing
• 1-2 sprigs curry leaves
• 2-3 Red chillies dry
• 1/2 tsp. turmeric powder
• 1 tsp. red chilli powder
• 2 tsp. cumin and coriander powder
• Pinch garam masala
• handful Freshly chopped coriander

instructions:

How to cook KHATTA MUNG OR MUG

1. Clean, wash and soak moong beans in warm water for a minimum 2 hours.
2. Discard the water. 
3. Add new water and moong beans into the pressure cooker.
4. Pressure cook for 3-4 whistle, allow the cooker cool naturally.
5. Meanwhile combine the yogurt , besan, chilli powder and turmeric powder.
6. Heat oil in a kadai, add mustard seeds when they splutter add hing, dry red chillies and curry leaves. 
7. Immediately add green chillies and ginger-garlic paste and saute for few seconds.
8. Add cumin and coriander powder, garam masala and cooked moong.
9. Mix everything well, now add yogurt mixture and little water if moong curry looks too thick.
10. Add salt and simmer the moong curry for 8-10 minutes while stirring constantly.
11. When it's done, garnish with the freshly chopped coriander and serve with rice and roti.
12. Enjoy!

NOTES:

Adjust spiciness according to your taste.

Calories
376.33

Fat (grams)
14.92

Sat. Fat (grams)
1.54

Carbs (grams)
51.73

Fiber (grams)
14.54

Net carbs
37.19

Sugar (grams)
18.21

Protein (grams)
15.60

Sodium (milligrams)
232.58

Cholesterol (grams)
3.39

The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.

https://www.jcookingodyssey.com/2015/05/khatta-mung-mug.html

All rights reserved -2010-2020 Jagruti's Cooking Odyssey

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Tag @jcookingodyssey on instagram and hashtag it #jcookingodyssey

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Now it is time to announce the winner of the Beets Blu HRM . Thank you very much, everyone, for entering in the giveaway competition.  I am delighted to announce the winner, to choose a winner I have used Random.org 

Congratulations Jake Rickwood #10 you are the winner of the Beets Blu HRM. Please send me your email ID on jagrutiscookingodyssey1971@gmail.com
Thank you Beets Blu for your kind gestures.

MANGO-COCONUT TAPIOCA PUDDING

Alphonso mangoes, a national obsession in India and Indians abroad on a par with Cricket and Bollywood! Along with Indians, also we British are trapped in Alphonso obsession too. Either you eat it Indian way by just squeezing the juice out directly in your mouth or Anglo Indian way to keep your hands clean..whatever way you eat Alphonso, you are going to gorge them.
And suddenly last year the EU put a ban on imports of Indian Mangoes as inspectors found some consignments infested with fruit flies.

I know the ban on mangoes made many connoisseurs ( British Asians ) practically in mourning last summer and in those mourners my family were one of them, because my family are a huge mango fanatics, no matter throughout the year how many different type of fruits we consume, still we don't leave any chance to show our desire for alphonso mangoes, only you can get them in summer and that too for short season, so we lived and survived without mangoes last summer.

Same time as a responsible citizen we console ourselves thinking that India should have a better quality control for all their exports. If they want to do business with the rest of the world and appreciate their products, they have to work harder for it.  Until that happens one has to agree that the EU made the right decision to ban the product. And it came as breaking news for us that the ban has lifted on Indian Mangoes to import into the EU. We were delighted to hear this, and our wait started from that day to get hold of those juicy alphonso mangoes.

As the time was coming closer, and we were hankering for Alphonso's. It was a right time to hit the roads in wembley, every year I buy my mangoes from there. As we drove to wembley couple of weeks ago, I told my family ' oh I doubt they have alphonsos here ' because I know,  I can sniff alphonso from miles away. As our car was cruising into the road, my heart started sinking as I did not see any vendors with Alphonso mango boxes. I hurriedly approached one of the stores where I saw few mango boxes, but we had to face disappointment as there were only a certain type  mangoes we saw  but not our beloved alphonso....so came home empty handed...I murmured it's a little fruit, a lot of trouble !

Yes, a little fruit, but million ways you can utilise 'King of Fruits' mango. I have prepared Mango, Ginger and Chocolate Cheesecake on daughter's birthday and Mango Peda on son's. Mango, Avocado and watercress smoothie ,  Mango Ginger Kulfi ,  Alphonso Mango Panna Cotta , Raw Mango and Onion Relish and Mango Lime Lassi, Mango Papaya and Passion fruit smoothie, coconut and mango doodh poha ( Flatten rice flakes in coconut milk and mango pulp ), Keri Kesar Matho ( An aromatic yogurt dessert with Alphonso Mango and Saffron ) Keri no Ras Gujju Style ( homemade mango pulp with spice and ghee ) to beat the heat, for spicy mango treats I drool over on Aam ki Launji ( Instant Mango Pickle ), Raw Mango Rice , Alphonso Mango and Herb Salad , Chatpata Daal salad with Raw Mango ,Raw Mango and Garlic Chutney my dad's style, and to enjoy with a cuppa check out these fabulous baked treats Mango and Nuts Biscotti , Eggless Mango Ginger Muffins and Mango Pancake. 

Because we have stronger bond with Alphonso Mangoes than any other fruit as the alphonso was unavailable, first time we tried alternative variety of mangoes but a small box, which was exported from another country. Sadly family gave me verdict that these mangoes are good, but not good as Alphonso. I had to find a way to finish those few mangoes which were sitting in the fruit bowl, one or two I used in making smoothie and was wondering where to use the leftover mangoes. 

In the afternoon daughter came up with a suggestion to make a Mango Coconut Tapioca Pudding, she declared that she can handle everything and she will prepare this dessert for all of us. I asked her why this dessert ? She said ' Mum obviously, I love mangoes and Tapioca and you all love coconut, now just pass me all the ingredients, so we can finish these mangoes ! She said dessert will be available after Thai dinner and we all waited eagerly. 

Finally wait was over and Mango and Coconut Tapioca Pudding served to us in an individual glass very neatly, our jaws dropped and were struggling to find the words to describe our excitements. This simple yet stunning and elegant looking dessert was so yummy and creamy. I had to steal all the glasses, and quickly shot few pics, although there wasn't good enough light. She told us that she wanted to make this dessert for us on Mother's Day ( In the UK mother's day falls in the month of March ) but she was waiting for the Alphonso mangoes, but now we had to use alternative. I told her that I celebrate Mother's day everyday, I can enjoy this pudding everyday :) I am glad she made this for us and we had another chance to enjoy other variety of mangoes, something to fall on if alphonso vanishes in the UK, Come on India, Quality and Quantity please !!!!!

Mango and Coconut Tapioca Pudding is a simple way to create a beautiful dinner party dessert. It is easy to pull it together and can be prepared in advance. Serve at dinner parties and watch people go bananas for it. It's a satisfying dessert and filling end to a meal.

mango coconut tapioca pudding, mango coconut sago pudding, Thai mango pudding

Dessert

Thai

Yield: 4-6 SERVINGS

Author: Hayley Dhanecha

MANGO-COCONUT TAPIOCA PUDDING

Mango and Coconut Tapioca Pudding is a simple way to create a beautiful dinner party dessert. It is easy to pull it together and can be prepared in advance. Serve at dinner parties and watch people go bananas for it. It's a satisfying dessert and filling end to a meal.

prep time: 10 Mcook time: 30 Mtotal time: 40 M

ingredients:

• 150g small pearl tapioca-sabudana
• 1 can coconut milk thick
• 500ml whole milk
• 5-6 tbsp. regular sugar
• Pinch Salt
• Few drops vanilla extract
• 3-4 mangoes peeled and cubed
• 4-5 tbsp. Mango Puree
• 10-12 fresh mint leaves

instructions:

How to cook MANGO-COCONUT TAPIOCA PUDDING

1. Clean and wash tapioca and soak in cold water for 10 minutes.
2. In a large saucepan combine the tapioca, (discard the water ), milk, vanilla extract and a pinch of salt.
3. Bring to a simmer, stir continuously until tapioca is tender and translucent. 
4. It will take about 18-20 minutes.
5. Now whisk in the coconut milk and sugar.
6. Cook the pudding on a moderate heat and keep stirring till pudding gets thicker. It will take another 8-10 minutes.
7. Transfer the pudding into another bowl and let it cool to room temperature.
8. Divide the pudding into 4-6 glasses, cover and refrigerate for about 2 hours or more before serving.
9. Combine mango puree and mango cubes. Keep chilled.
10. Let them stand at room temperature for about 10 minutes before serving.
11. Divide mango cubes over the pudding and garnish with the fresh mint leaves.
12. Enjoy!

NOTES:

Want to make a vegan version of this pudding? Just replace normal dairy milk with non-dairy milk and make sure the sugar you use is vegan too.

Calories
810.42

Fat (grams)
26.67

Sat. Fat (grams)
21.45

Carbs (grams)
141.71

Fiber (grams)
7.70

Net carbs
134.01

Sugar (grams)
68.12

Protein (grams)
9.73

Sodium (milligrams)
114.63

Cholesterol (grams)
12.85

The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.

https://www.jcookingodyssey.com/2015/05/mango-coconut-tapioca-pudding.html

All rights reserved -2010-2020 Jagruti's Cooking Odyssey

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Tomato and Herb Salad with Balsamic Vinaigrette !

Once again the whole world was in waiting mode - this time arrival of the second Baby of lovely royal couple Kate and Will.....The Lindo Wing of St. Mary's hospital was at the centre of the world's attention...and the wait was over when the world received the delighted news about the birth of the baby girl, new princess, a new bundle of joy ! Cheering broke out when beautiful baby girl,  and the stunning Mummy with proud Daddy made a small appearance for the crowds and the waiting media outside the hospital.

While the world joyfully sent their best wishes and congratulations to the royal family, landmarks across the London were set to turn pink and specially lit up that evening to celebrate the royal birth. The UK is still abuzz with the news about the royal baby, but there are also some bizarre talks or theories emerging too. The most discussed one is how on earth Kate looked radiant and  so well just after 10 hours of birth, how can she walk normal with those massive heels on. We should not forget that just because Royals got nobel titles, enjoys finer things in life and getting attention from the whole world, for all these things they do pay heavy prices too, also take all the criticism  on their chin and moves on.
With great power comes greater responsibility, We don't know what they go through behind those closed doors, just to cover up any signs that they went through the labour !

New born royal princess has had a busy weekend since she arrived and made her debut for her first photocall and the family , similarly our weekend kept us busy too. As it was a long weekend, daughter ( our princess ) came to meet us, so outings were organized, chatted till late nights and obviously few rich and sinful treats were indulged, which left me with headaches, tiredness and little heartburn. So tired to cook anything for lunch next day, so we all had this simple salad but bursting with flavours.

This simple salad of sweet and juicy baby plum tomato, with fragrant herbs, chopped spring onions makes refreshing side salad or buffet dish. There is the minimalist approach in this recipe, not much labour involved and definitely this one is a keeper as everything is right about this salad,the look is so bright and beautiful, taste is so fresh and delicious, you can bet I'll be making more than a once these coming bright and warmer days !

Tomato and Herb salad with Balsamic Vinaigrette

Salad

World

Yield: 3-4 servings

Author: Hayley Dhanecha

Tomato and Herb Salad with Balsamic Vinaigrette

This simple salad of sweet and juicy baby plum tomato, with fragrant herbs, chopped spring onions makes refreshing side salad or buffet dish.

prep time: 5 Mcook time: total time: 5 M

ingredients:

• 250 g Baby plum tomatoes halved
• 1 small bunch Spring Onion chopped
• Basil, Parsley, Mint and Coriander Mixed herbs chopped
• to taste Salt and Pepper
• 1 tbsp. Balsamic Vinegar
• 1 tbsp. Brown sugar
• 3-4 tbsp. Extra virgin olive oil

instructions:

How to cook Tomato and Herb salad with Balsamic Vinaigrette

1. Add vinegar, sugar and oil in a jam jar, close the lid and shake the jar vigorously till sugar dissolves.
2. Add salt and pepper, combine and taste.
3. In a big bowl add tomatoes, chopped spring onion and herbs.
4. Drizzle salad dressing over the tomatoes.
5. Mix gently and serve.
6. Enjoy!

Calories
183.41

Fat (grams)
16.17

Sat. Fat (grams)
2.22

Carbs (grams)
9.68

Fiber (grams)
1.72

Net carbs
7.96

Sugar (grams)
7.10

Protein (grams)
1.48

Sodium (milligrams)
108.40

Cholesterol (grams)
0.00

The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.

https://www.jcookingodyssey.com/2015/05/tomato-and-herb-salad-with-balsamic.html

All rights reserved -2010-2020 Jagruti's Cooking Odyssey

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