Grilled root vegetables $ chutney

GRILLED ROOT VEGETABLES:

Root vegetables - carrots, turnips, beets, potatoes, parsnips, green onions	450 gm (in prefered combination)
Tomato sauce	1 Tbs
Curry powder	1/2 tsp (or spice of choice)
Canola oil	3 Tbs
salt and pepper	to taste

Cube the vegetables into bite-size chunks (except the onions).

Boil the vegetables for 2-3 minutes to just cook them but not make them mushy.

Wash them in cold water to stop further cooking.

Thread the cooked vegetables and onion bulbs onto skewers.

Mix the tomato sauce, curry powder, canola oil, salt and pepper well and brush the mixture onto the vegetables.

Place the vegetables on the grill and grill for 10 minutes until they are golden, turning once or twice for even cooking.

CILANTRO AND MINT CHUTNEY:

INGREDIENTS:

LEAVES FROM 1 SMALL BUNCH OF CILANTRO	JUICE FROM 1/2 A LIME
LEAVES FROM 2-3 STALKS OF MINT	1/4 CUP COLD WATER
1/2 GREEN CHILI ( IT CAN BE ANY GREEN CHILI ACCORDING TO YOUR HEAT LEVEL)	1 TBS FINELY CHOPPED RED ONION
1/4 TSP SALT

This chutney needs no cooking. Using a blender, or a food mill grind all of the above adding enough water to make a thick soupy liquid. Blend until you get a smooth mixture. A blender is the ideal tool to make a perfect chutney every time. Making it the previous night helps develop the flavors. Make it previous day and store it in the fridge until ready to serve.

	PROTEIN (gms)	METHIONINE (mg)	PHENYLALANINE (mg)	LEUCINE (mg)	CALORIES
per recipe	0.13	1	3	4	4.02
per serving	0.01	trace	trace	trace	0.335

SERVES 12