Magazine article Sunset

Shortcut Chutneys ... Using Fresh Fruits and Vegetables

Magazine article Sunset

Shortcut Chutneys ... Using Fresh Fruits and Vegetables

Article excerpt

Traditionally cooked long and slowly, chutneys are sweet-tart preserves of fruit and vegetables flavored with exotic spices. Here, we short-cut the concept, using fresh fruits and vegetables, and quickly cooking them with complex seasonings. Serve these light condiments in generous portions with meats, poultry, or fish from the barbecue. Pineapple, Ginger, and Orange Chutney

2 medium-size (about 1 lb.) oranges 1/2 cup minced fresh ginger 1/2 cup sugar 1 1/2 cups 1/2-inch chunks pineapple

cup seeded and chopped thin-skinned

European cucumber With a vegetable peeler, pare only orange part of peel from oranges. Cut peel into long, very thin slivers. Cut off and discard remaining peel and white membrane from each orange. Holding fruit over a bowl, cut parallel to membrane to release segments. Squeeze juice into bowl; discard membrane. In a I 1/2- to 2-quart pan, combine orange peel and ginger. Add 2 cups water and bring to a boil, uncovered, over high heat; drain. Add 2 cups more water and repeat. To the peel and ginger, add orange juice drained from fruit, I cup water, and sugar. Bring to a boil on high heat and cook uncovered, stirring occasionally, until liquid has almost cooked away, about 10 minutes; watch carefully near the end to avoid scorching. Meanwhile, add pineapple and cucumber to orange segments. When boiling syrup is reduced (fruit peel should look translucent, though bubbles may make it hard to see), stir in 2 tablespoons water to thin the mixture, then pour over fruit in bowl. Mix gently. Serve warm or at room temperature. If made ahead, cover and chill up to overnight. Makes about 3 cups. Per 1/4 cup: 45 caL; 0. 3 g protein; 0. 1 g fat, 1 1 g carbo.; 0. 7 mg sodium; 0 mg chol. Eggplant and Apricot Chutney

  1 small globe eggplant (about     lb.,
       or     lb. Asian eggplant)

3 medium-size ripe apricots 2 tablespoons olive oil or salad oil 2 cloves garlic, minced or pressed 1 teaspoon curry powder

to 1/2 teaspoon crushed dried hot

red chilies 1 cup regular-strength chicken broth

cup firmly packed brown sugar Remove stem of eggplant and discard; cut eggplant into 1/2-inch cubes. …

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