CHUTNEY ROLL RECIPES

Steps:

• In a large bowl combine chicken with all ingredients listed under chicken marinade, mix well and set aside.
• In a large skillet heat oil on medium heat and add cumin seeds. Once the cumin seeds begin to splutter, add the sliced onions and peppers and cook until slightly softened (about 3-5 minutes).
• Add the chicken and cook, stirring occasionally until chicken is no longer pink (about 10-12 minutes).
• Remove chicken from heat and set aside.
• Heat up your choice of wrap (roti, frozen paratha etc), spread with chutney, top with the chicken and fresh chopped cilantro and tightly wrap. Serve hot with additional chutney for dipping! 

Steps:

• Preheat the oven to 425°F and line a 9-inch x 16-inch baking sheet with parchment paper.
• Put the cilantro, mint, lemon juice, chiles, cumin, salt, and oil into a blender, and pulse until you have a smooth chutney that is thick and spreadable. Taste: it should be hot, herby, salty, and sour all at once. If it isn’t, adjust as you see ?t.
• Sprinkle a little ?our over your work surface and lay out the pastry. Spread the surface of the pastry with the cilantro chutney, leaving a 1-inch strip free along the top edge (the side farthest from you). Add the cheddar in a similarly even layer and scatter the onion over the top, then brush the exposed strip with beaten egg.
• Roll the pastry in a tight spiral away from you until you have a big jelly roll. Cut the roll into 1½-inch-wide pieces and lay each piece on the baking sheet with a 2-inch gap between them. Brush each cut side with egg, then place in the hot oven and cook for 20–25 minutes or until the tops are golden brown and caramelized. Allow to cool slightly before separating and eating.