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Vegetarian Journal Mar/Apr 1999

Crazy About Chutney

by Jacqueline Dunnington



 

The word chutney, the spicy relish from India, comes from the Hindi word catni (in Hindi, "c" is pronounced "ch" as in chain). It is a dining delight that has long since left the subcontinent to tease and satisfy palates around the world from Bombay to Boston, from palace to picnic. This gourmet treat is a blend of spices, herbs, and a dominant fruit or vegetable. Chutney brings rice and grains to life; breads and potatoes dance with chutney. The cook is free to follow a recipe exactly or to add a favorite spice or make a change of produce. In India, chutneys are usually served fresh, but they preserve well in a jar according to your favorite method.
 
 

Spicy Onion-Apricot Chutney

(Yield: about three cups)
East meets West in this taste teaser.

2 cups finely chopped dried apricots
2 cloves garlic, crushed
4 large shallots, finely chopped
1/2 cup diced green bell pepper
One 8-ounce can crushed pineapple (in natural juice)
2 Tablespoons apple cider vinegar
1/2 cup organic apple juice (or apricot juice)
1/4 cup organic rice syrup (found in natural foods stores)
1 teaspoon each salt, prepared curry powder, cayenne, freshly grated ginger
 

Simmer all ingredients in a 2-quart pot. Heat until as thick as jam, stirring often. Cool before serving. Ideal with brown rice.

Total calories per 1 Tablespoon serving: 23
Fat: <1 gram

Carbohydrates: 6 grams
Protein: <1 gram
Sodium: 49 milligrams
Fiber: 1 gram



 

Madras Mango Chutney

(Yield: about one pint)

A taste of this chutney is the next best thing to a trip to the Bay of Bengal.

2 cloves garlic, crushed
2 teaspoons peeled and grated fresh gingerroot
1/2 teaspoon each ground cinnamon, cumin, mace, ground cloves
1 teaspoon each salt, freshly-cracked black pepper, prepared curry
powder
2 Tablespoons apple cider vinegar
3 cups peeled and finely diced mango
1/2 cup organic rice syrup (found in natural foods stores)
1 large hot green chili, skinned, seeded, finely chopped
2/3 cup currants or raisins

Make a paste of crushed garlic, grated ginger, all spices, curry powder, salt and pepper, and vinegar. Place mango pieces in 2-quart pot with rice syrup, spice paste, chopped chili, and currants or raisins. Simmer until as thick as jam, stirring often. Cool before serving.

Total calories per 1 Tablespoon serving: 33
Fat: <1 gram
Carbohydrates: 8 grams
Protein: <1 gram
Sodium: 72 milligrams
Fiber: 1 gram



 

Carrot-Rhubarb Chutney

(Yield: about one pint)

An unusual, tangy vegetable chutney.


1 cup scrubbed and shaved carrots
2 cups finely diced rhubarb, threads removed
1/2 cup organic apple juice
4 large prunes, very finely chopped
1/2 cup pear pulp
1/2 cup finely chopped fresh coriander
3 large cloves garlic, crushed
1 teaspoon each celery seed, crumbled basil,
ground white pepper, cayenne
1 Tablespoon lemon pulp
1/3 cup organic rice syrup (found in natural foods stores)

Cook carrots and rhubarb in apple juice, stirring often, until soft. Add all ingredients; taste for tartness or sweetness, adding rice syrup to suit taste. Simmer, covered, until as thick as jam, stirring often. Store in refrigerator a few days before serving.

Total calories per 1 Tablespoon serving: 23
Fat: <1 gram
Carbohydrates: 4 grams
Protein: <1 gram
Sodium: 3 milligrams
Fiber: 1 gram



 

Tomato-Apple Chutney

(Yield: about one pint)

Magic straight from the garden to the table.


2 large red tomatoes, not too ripe, peeled and chopped
2 large green tomatoes, peeled and chopped
1 large yellow apple, seeded and slivered (do not peel)
1/2 cup finely chopped white onions
1/2 cup peeled, seeded, and chopped green
chilies (hot or mild to taste)
Juice of 1 lemon
1 teaspoon each salt, cayenne, ground cloves,
cumin, turmeric
2 cloves garlic, crushed
1/2 cup organic apple juice
1/4 cup organic rice syrup (more if a sweet chutney is desired)

Prepare the tomatoes, apple, onions, and chilies, then sprinkle with lemon juice. Place in 2-quart pot and cook with all seasonings, garlic, juice, and syrup. Simmer, covered, until thick as jam, stirring often. Cool and serve the same day or within a week with whole wheat bread or crackers.

Total calories per 1 Tablespoon serving: 17
Fat: <1 gram
Carbohydrates: 4 grams
Protein: <1 gram
Sodium: 74 milligrams
Fiber: 1 gram



 

Ginger Fruit Chutney

(Yield: about one pint)

An exotic union of fruits and spices.


1 cup diced fresh mango
1 cup diced fresh peach
1/2 cup dark raisins
1/2 cup seeded and grated red bell pepper
1/2 cup grated red onion
2 Tablespoons grated fresh ginger
1/2 teaspoon each salt, ginger powder, ground cinnamon, turmeric, cayenne
2 cloves garlic, crushed
2 Tablespoons fresh lime pulp plus 1
Tablespoon lime juice
1/3 cup organic rice syrup (found in natural foods stores)
2 heaping Tablespoons finely snipped fresh mint leaves
 

Place all ingredients (except mint leaves) in a 2-quart pot and simmer, covered, until thick as jam. Stir often. Blend in mint leaves and cool. Wonderful over a dish of cooked, brown basmati rice.

Total calories per 1 Tablespoon serving: 29
Fat: <1 gram
Carbohydrates: 6 grams
Protein: <1 gram
Sodium: 37 milligrams
Fiber: <1 gram



 
 

Peppery Eggplant (Brinjal) Chutney

(Yield: about one pint)

A classic, pure and simply delicious.


2 cloves garlic, crushed
1/2 teaspoon each cayenne, turmeric, cumin
1 teaspoon each salt, freshly-cracked black pepper, and celery seed
2 heaping Tablespoons finely chopped fresh cilantro
1 eggplant, about a pound, peeled and chopped into 1/2-inch cubes
1/2 cup each yellow onion, red bell pepper, green bell pepper, slivered
1 Tablespoon white vinegar
1/2 cup hot vegetable broth (or water)
 

Make a paste of garlic, spices, and seasonings. Prepare vegetables and roll in paste. Place all with liquids in 2-quart pot and bring to boil. Reduce heat and simmer, covered, and stirring often, making sure the eggplant cubes hold their shape. Cool and refrigerate if not used immediately.

Total calories per 1 Tablespoon serving: 8
Fat: <1 gram
Carbohydrates: 2 grams
Protein: <1 gram
Sodium: 80 milligrams
Fiber: <1 gram

Jacueline Dunnington is a freelance writer from New Mexico.
 


Excerpts from the Mar/Apr Issue



The Vegetarian Journal published here is not the complete issue, but these are excerpts from the published magazine. Anyone wanting to see everything should subscribe to the magazine.
This article was converted to HTML by Jeanie Freeman



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