Little subtle changes. Easy simple recipes. That’s what we’re doing today. You may notice over the next few weeks that my blog will be changing a bit. The format will remain the same – clean, simple and streamlined, however, the content may be displayed in varied ways and you’ll notice the presence of subtle watermarks on my images. I’m reticent about marring my photos with text hiding somewhere near the bottom of the photo because, for the most part, I find watermarks intrusive and generally unappealing. On the other hand, they’re often essential to assign proper attribution for a recipe or idea to the originator of such work.
Earlier today, I came to find that someone was using the image from one of my recipe posts on my blog along with my recipe written verbatim (which they copied and pasted), and presenting it as their own work. Now, it’s very likely that it was done innocently and without guile, but it prompted me to begin thinking about protecting my work. I spend hours upon hours a day (on top of my day job) developing, researching and creating recipes before styling and photographing them then finally, penning what I’ve learned into a cohesive piece of writing for all you lovely readers to read. My work represents who I am and my own creativity. So while I will always encourage the free exchange of ideas and recipes in the great food blogosphere, please be kind and remember that content and images on my blog (as well as every other food blog that exists out there in the vast blogosphere) is protected and copyrighted as intellectual property. If you chose to reproduce the recipe word-for-word along with my images, you must ask permission before doing so by sending me a request here. What I’m mentioning today is no different than what I’ve already mentioned here in some detail but I’m bringing it up again in light of today’s incident so thanks for bearing with me if you’ve read this blurb already!
If you are inspired to adapt or slightly modify my recipe to make it your own (and you write it up in your own words and with your own photographs), you can do so without express permission, so long as link your work back to my blog. When I can recall where the inspiration from a particular recipe came from, I always mention where the recipe originated or was inspired from, and whether it was adapted or modified. See for example this recipe which was adapted and noted as such. My blog is hit with pingbacks all day long with other website and blogs which link back to my website (see examples, here and here where my Chaat Papdi and Chickpea, Red Bean and Herb Salad where featured on Boston.com and on OshawaCentre.com and were linked back to my work) and I am as happy as a clam when my work is properly attributed.
Now, how shall I segway out of that awkward conversation to more happy topics such as food. Hmm, well let’s just move on to easy, simple recipes, shall we? And wouldn’t you know it, I have the perfect example right here! This is a classic mint and coriander/cilantro chutney that often accompanies yummy samosa, pakoras and other Indian savoury snacks. This chutney, along with date chutney, goes well with chaat papdi as well (both are recipes which I posted earlier so click on the words to link back to those recipes). The chutney is a gorgeous deep hue of green and has the bright flavours of the herbs, the bite of the chillies and a hint of garlic. Some people will often add half an onion to the mixture but I find the flavour of the raw onion is too harsh and overpowers the bright flavours of the herbs. This chutney is as delicious as it is intense and makes a delicious addition to any Indian-themed meal.
The lemon juice is used here to balance the intensity of the chillies and brighten the heaviness of the herbs. The lemons also extend the shelf life of the chutney which keeps for up to 2 weeks in the refrigerator.
Mint and Coriander Chutney
1/2 cup (125 ml) water
2 cups fresh mint leaves
2 cups fresh cilantro/coriander leaves
1/8 – 1/4 cup fresh green chillies (to taste)
2 tablespoons (30 ml) fresh lemon juice (about 1/2 a lemon)
2 large garlic cloves
3/4 teaspoon salt
1/4 teaspoon cumin powder (also known as ‘zeera’); you can also use whole cumin seeds
In a large blender, add the water followed by the mint leaves, coriander leaves and green chillies. Add in the lemon juice, garlic cloves, salt and cumin powder. Blend the mixture for a few minutes until it is pureed and completely free of large lumps. If the mixture is too thick for your liking, add a tablespoon or two of water until you reached the desired consistency. After adding additional water, always blend the mixture in the blender again to ensure it is all combined well. Serve at room temperature or chilled. Refrigerate unused portion in a covered container. The chutney will keep for up to 2 weeks in the refrigerator.
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