Is it a vegetable? Is it meat? Nope – its fruit! A tropical fruit that grows on the trees throughout Fiji and other tropical countries. When I was younger I’d see my parents get a whole fresh jackfruit from the Asian markets and it was the most intimidating thing I’d ever seen. I refused to eat it because I couldn’t imagine it tasting good. Here I am in my thirties now posting about how much I love a food I once refused to eat. In fact a part of me is still intimated by the spikey nature of this fruit, that I opt for the canned or frozen version of jackfruit.
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When I was younger, dhal was a weekly staple in our home. I remember my mom feeding me at a young age. She would mix rice, butter and dhal with her hands and form a little fistful of dhal bhat. (bhat = rice). To this day, this is a flavor that I will never forget. It’s a meal I will never forget. It’s a memory that I will always have of my mom. Eating from her hands.
As an adult, I’ve realized how versatile dhal can be. It’s been a great way to introduce spices to my babies. It’s been a great side dish to any fry meats or vegetables but also a main dish for my vegetarian daughter. Making this recipe in an instant pot makes life so much easier, especially because I always forget to soak my lentils overnight.
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If you liked my easy tomato chutney recipe then this one is even better! If you know me, you know that I love saucy foods, dipping sauces, condiments and the like. You also know by know I love spicy food. The best thing about having a chutney with your meal is that you can control how much heat you add to your food. Cilantro chutney has to be my favorite chutneys.
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