Recipe Monday - Onion Chutney

This actually comes from a friend of mine and not me. So you know it's good. She says it tastes great on basically everything.

2 onions, finely chopped
4 tsp distilled white vinegar
1 tsp salt
1/2 green bell pepper, seeded, finely chopped
1 small tomato, seeded, chopped
3 tbs tomato paste 
1 tsp vegetable oil
1 tsp garam masala
1/8 tsp cayenne pepper


1) In a bowl, combine onions, 3 tsp of the vinegar, and 1/2 tsp of the salt. Let sit for 30 minutes.

2) Rinse the onions lightly, then drain and pat them dry.

3) In a bowl, combine onions, remaining 1 tsp of vinegar, bell pepper, tomato, tomato paste, vegetable oil, garam masala, cayenne pepper, and the remaining 1/2 tsp salt and mix well.


Add garam masala, pepper, and salt as needed to taste. If you like it mild, stick to the given amounts. I ended up added a bunch more to make it nice and spicy. Generally, the chutney will be better after it sits for a while to let the flavors meld together.

Recipe Monday - BBQ Chicken Naan

A delicious twist on pizza. Goes great with soups of any kind.

• 2 small chicken breasts
• 1 tablespoon vegetable oil
• 1/2 teaspoon cumin 
• 1/4 teaspoon paprika 
• salt & freshly ground black pepper
• naan bread 
• 1/2 cup barbecue sauce 
• 1 1/2 cups grated monterey jack cheese 
• 3 green onions (finely chopped)--didn't have, didn't use, used yellow onion instead

Preheat and indoor or outdoor grill to medium-high. Combine the oil, cumin, paprika, salt and pepper in a small bowl; brush on the chicken. Grilled the chicken 3-4 minutes per side, or until cooked through. Cool the chicken to room temperature and then thinly slice.

Preheat the 400°F

Set the naan on a parchment paper-lined baking sheet. Spread the top of the naan with the barbecue sauce. Arrange the chicken on top of the barbecue sauce; sprinkle with the cheese and green onions. Bake for 8 to 10 minutes, or until the cheese is melted and the bottom of the naan is crispy.