Mains

Lemon Orange Chutney pasta

Lemon chutney pasta.

Lemon Orange Chatney pasta

Print Recipe
Serves: 6 - 8 Cooking Time: 45 min

Ingredients

  • 2 cups sprouts chickpeas
  • 2 tbsp sprouted fenugreek
  • 6 - 8 dried prunes seeded
  • 1 tbsp brewer yeast
  • 1 whole lemon juice
  • 1 tbsp stevia, rice syrup or honey (optional)
  • 1 small bunch fresh coriander
  • 2/3 cups olive oil
  • 1 tsp salt
  • Lemon chutney
  • 10 preserved salt stuffed lemon
  • 1/4 orange skin peel
  • 1 tsp black mustard seeds
  • 1 tsp cumin seed
  • 1 tsp coriander seed
  • 4-5 clove
  • 1 tbsp sesame seeds
  • 1 tbsp chopped green chilies (optional)
  • 1/2 cup clear sesame oil
  • 2 cup clear sesame oil
  • 1 pk any gluten free pasta

Instructions

1

Place all ingredients into a strong blender.

2

Blend all ingredients until smooth, if the blender seems not to spin and the paste is not moving use a spatula and keep pushing it down into the blender. Careful not to blend the rubber part of the spatula.

3

I use a carrot, even if it touches the blade there is no harm you will just a taste of carrots or zucchini works or even better.

4

Lemon chutney

5

Place ten large yellow lemons sliced into two and stuffed with salt and placed in a glass jar.

6

Then place the jar in the sun for ten days to two weeks.

7

Shake the jar daily as you see the juice collecting at the bottom.

8

Place lemon into a blender and blend the lemon until small grain consistency.

9

In a hot pan add 1/2 cup sesame oil.

10

Add all spices and sauté for a few minutes.

11

Add the spices to a blender and blend it for a few minutes and mix to lemon chutney and stir the mixture thoroughly.

12

Add 2 cups of sesame oil and mix again very well.

13

Store in a glass bottle and use as a pasta sauce or spread on bread or just an appetizer.

Notes

Lemon chutney can also be bought in any asian store

You Might Also Like

No Comments

Leave a Reply