I saw this chutney on sale at Divya’s ayurvedic shop online and got ideas to use up the leftover cremini mushrooms.
In retrospect, if I had read the ingredients, I could have made my own from what I had in the kitchen. Oh well, I still like her products, so no harm done and I had an amazing meal.
Let’s get on with the recipe, so wash your hands and clean those counter tops.
Pot with lid, potholder, skillet, blender or Magic Bullet for me. Love, clean hands, good food mood, clean kitchen. Chef’s knife, cooking and eating utensils, bowls.
If you want more protein and dietary fiber, add nutritional yeast AKA hippie dust.
>> Veggies: Mushrooms, tomatoes, basil or parsley
>> Pasta of choice
>> Spices: Everything was in the chutney package
>> Chutney: make from scratch or use a premade one that needs to be blended
>> Oil: EVOO or your choice
>> Liquid: Water to boil for pasta, ¼ lime for chutney
*I used the Divya chutney but will make from scratch since I have all the ingredients; I used leftover shrooms and grape tomatoes and thai basil from my AeroGarden.
Gather all of the above and place it in order of use—mise en place. Put water in the pot for the pasta, lid on, and get it boiling on high. Start chopping the veggies and put some oil in the skillet.
Put the chutney in the blender, add water and lime juice, and blend it into a sauce. Start the burner for the skillet and add in spices, give it a gentle stir.
Add pasta to the boiling water and set the lid in the sink.
Add the veggies to the skillet, give them a stir. Drain the pasta and add it to the skillet, giving it a stir, add the sauce and gently fold it in.
Clean up as you go to save time later. Plate your food with love and find a calming spot to park yourself. Close your eyes and smile. Appreciate the scents. Remember to give gratitude and enjoy!
As usual, no critters were harmed and we have yet one more win for Momma Earth.