Fall is finally here. And with it, the promise of change. The leaves turning that beautiful color where the tips look like they have been dipped in gold. The air, crisp, and you can see your own breath as you speak. The people huddling into their jackets reluctantly, their bodies resisting the change.
But change is imminent. Change is good. Even when it doesn’t feel good. Change is always a shock to the system even if you have been looking forward to something with all your might. That is at least how it is for me. My mom always said to me that the day I stood still, didn’t develop myself, didn’t embrace change is the day I would die. Those words have always stood by me.
Because for the record I hate change. I hate it with everything I have. But I also always let it enter my realm. And almost always, I can look back and thank the stars that I let it in. As a little girl I have been obsessed with the idea of changing the world. Maybe because my mom was one of those rare Indian women that refused to conform. But as I grow older, I am less and less concerned with changing other people. Self analysis and looking at myself fills my days like never before. This quote by Rumi says it as if written for me… “Yesterday I was clever, so I wanted to change the world. Today I am wise, so I am changing myself.”― Rumi.
These sugarsnaps are my way of welcoming the change of season. They are so incredibly simple to make and so so delicious. I made a spicy cranberry chutney to go along with. I have somewhat always disliked cranberries. I love how pretty they are but I’m not so hot on their tart flavour. Using them like this, they are just so incredibly delicious.
- For the Sugar Snaps
- 500 grams sugar snaps
- 3-4 cloves garlic, sliced
- 1 tsp nigella seeds
- ½ tsp turmeric
- 1 tbsp fresh mint leaves, chopped
- 1 tbsp oil
- salt to taste
- For the Cranberry Chutney
- 250 grams cranberries (you can also use frozen)
- 1 apple, peeled, cored and chopped into cubes
- 1 jalapeno, chopped fine
- 2 tbsps red wine vinegar
- 2 tbsps sugar (or ore to taste)
- 1 tbsp fennel seeds
- In a pan, heat the oil and add the garlic and on medium heat, fry the garlic slices. Let them turn a dark brown. Turn heat down, remove the garlic and set aside.
- In the same pan, add the nigella seeds and the turmeric and let cook for a few seconds. Add the washed sugar snaps and salt to taste and sautee for a few minutes or till the sugar snaps are slightly cooked. We want them to still be a little crunchy.
- While the sugar snaps are cooking, put the cranberries in another pan and add the red wine vinegar. Let simmer for around 5 minutes. Add the chopped jalapeño and the sugar. Simmer for a further 8-10 minutes. Last add the fennel seeds. Take off the fire once the cranberries are fully cooked. Set aside to cool.
- Once the sugar snaps are cooked, add the mint leaves and immediately take off the fire. Serve on a flat dish and dress with a few cranberries with the chutney on the side.
- Goes well with a simple chicken dish and rice.