Feed anything to your kid dipped or covered with ketchup.
They'll eat it without complaining.
Same goes with some adults. Not with ketchup though. With hot sauce or some spicy chutney. In our house, one such chutney is used a lot by someone.
That is tamarind chutney. I make it often, but this time when it was time to make it again, I decided to make a little change and come up with this apricot chutney. If you like tangy taste, you will love this.
Spicy Mint Sourdough Muffins, Sourdough Chocolate Chip Muffins
Dried apricots - 50 chopped coarsely
Water - 1 cup
Salt - to taste
Oil - 1 tsp
Cayanne - 1 tsp or to taste (You could use red chilli powder instead)
Chat masala - 1 tsp or more if you like the spice smell and taste (optional)
Red wine vinegar - 1/4 cup (Or use lime juice instead)
Sugar - 1 TBSP
In a microwave safe bowl, take chopped apricots. Pour 1 cup of water to it and microwave for 3 - 5 minutes. Let it cool. Take it in a blender and puree. You won't need more water, but if you do have to add more, use the vinegar or lime juice that is part of the recipe. Transfer it back to the microwaveable bowl and add salt, cayanne, chat masala if using and the vinegar or lime juice. Mix well. Microwave for another minute. Stir and add oil, sugar and microwave for another minute. Check for the salt and spiciness and adjust if needed. Cool and store in a clean jar. Refrigerate and use within a month. This goes well not only some bread but can be a nice topping on crackers too.