Coriander Walnut Chutney (East Indian) Ingredients: 1/2 piece of ginger 1 glove garlic, peeled 1 green chilli, stemmed 1 cup packed fresh coriander, washed 1/2 cup each packed fresh mint leaves, walnut halves and peeled and diced green mango Salt to taste 1/2 tsp toasted crushed cumin seeds 2 tbsp each low-fat plain yogurt, water and lemon juice Place all ingredients in blender and blend to a smooth paste. Transfer to bowl, cover and chill for a half hour for flavours to mingle. This recipe first appeared in Desi Life at http://www.thestar.com/desilife. Sour Cream Apple Pie Recipe (Jewish) Crust: 1 _ cups flour _ cup sugar 1 tsp cinnamon 1 _ sticks of butter _ cup water or apple cider Filling: 8 Macintosh apples, peeled & sliced 1 2/3 cups sour cream 1 cup sugar _ cup flour 1 egg 2 teaspoons vanilla extract _ teaspoon salt Topping: 1 cup chopped walnuts _ cup flour 1/3 cup brown sugar 1 Tablespoon cinnamon a pinch of salt _ cup butter, room temperature For Crust: Combine flour, sugar, cinnamon and salt. Cut in butter. Add water. Toss with a fork until moistened. Gather into a ball. Roll larger than a 10” deep pie plate. Place into a lightly greased pie plate. For Filling: Preheat oven to 450°F. Combine all ingredients and spoon into the unbaked crust. Bake 10 minutes. Reduce temperature to 350° F. and continue baking until filling is slightly puffed and golden brown, about 40 minutes. For Topping: Combine dry ingredients and mix well. Blend in the butter until the mixture is crumbly. Spoon over the pie and bake 15 minutes longer. This recipe first appeared on www.jewishfusion.com. Thank you to Rabbi Michael Sternfield for permission to reprint. This website: Copyright © 2009 Dream World Media, LLC. / Urban Mozaik Magazine. All rights reserved. This website/publication, in whole or in part, may not be reproduced without written permission from the publisher or the previous publisher of original republished materials.