Fall Favourite!

Re-working a fall favourite! Its a pleasure to look back at old recipes and enjoy them as-is, or make changes and improvements based on your current ingredient supply. Chutney can be kept basic - less is more. BUT sometimes more is more! Open your spice cabinet and get some inspiration to start there. The world of chutneys is practically limitless - coriander, tamarind, coconut, apple, peach, mint, beet, tomato, peanut. Sweet or savoury, with fruits, vegetables and/or herbs, the list goes on. Explore the varieties and even in invent new combinations and possibilities! Chutney is usually a great gift, especially to neighbours in the harvest season as the signs of winter begin to appear.

 

Apple Chutney

5 organic apples, quartered and chopped
1 organic pear, chopped

2 tsps veg oil OR coconut oil, OR ghee OR vegetable ghee

2 tsps mustard powder OR mustard seeds

1 medium red onion, diced

1 red bell pepper, chopped (optional)

1/2 tsp salt

1/2  pepper

2 cloves garlic, minced

1 medium green or red chilli, sliced

1 tsp ground ginger OR ginger root, chopped

1 tsp masala or garam masala spice

3-4 prunes, chopped AND/OR raisins

1 tsp brown sugar

1 tsp agave nectar
*or instead of above sweeteners, add 1 tsp honey

1/2 tsp vinegar

1 cup water

1/2 lemon juice

5 cloves

1 handful fresh coriander, chopped
1/2 tsp cinnamon

1/2 tsp nutmeg
1/4 tsp cayenne pepper
dash of curry powder
1/3 cup water

 

On the stove top, begin to cook onions and garlic in oil or ghee. Add mustard seeds and ginger root. Then add a little water and add the apples. Continue to combine ingredients while simmering contents on low. Stir consistently, bring to a boil on high and then on medium to low heat until thoroughly cooked. Taste test as you go along to observe how the taste is developing.

 

My favourite way to eat chutney is with an Indian dish and traditional bread on the side. However chutney on toast with thin cheese slices is AMAZING! Such a treat with so many things. Enjoy the spices of life!

Chutney Chomp

When pursuing Maximum Joy, it is most important to have a spicy palette to compliment a vibrant existence! Like the experience of chopping into a fresh Spanish onion, mincing garlic cloves or cooking with jalepenos - it makes you remember you are alive! It is for this same reason that I adore preparing Indian cuisine. Ill take some lovely tumeric stained fingers any flavour-filled day.

Shopping at London, Ontario's fantastic Indian mart Indo-Asian Groceries and Spices reminded me of this the other day - found more varities of spices than I had ever knew existed. We found coconut and mango juice, gulab jamon and fenugreek seeds along with okra ("lady fingers") for a curry dish we made later that day. Along with these delights was mustard and sesame oil as well as very inexpensive bulk items like cartons of Nag Champa and massive jars of every chutney imaginable! Flavours such as coriander and tamarind looked delicious and got me in the mood for trying an impromptu recipe of my own. This are the ingredients for a medium-spice and medium-sweet level chutney...because savoury and sugary is premium! This was great on toast with soy cheese on a cold and snowy winter day. Serve with low or salt free dipping chips and garnish with cucumber. Of course, place this along side any Indian recipe for a fully enhanced dish.

Mango Ginger Coconut Chutney

Add ingredients in quantities of your own risk or ambition! Cook on low-medium until smooth consistency or until onions are well-done.

In a saucepan, combine:

oil

apple cider vinegar

onion

tomatoes

jalepeno

lemon or lime peel/zest

mango

agave nectar

raw sugar

sea salt

shredded coconut

spices:
tumeric, cumin, corriander, curry powder, garlic (cloves or powder), ginger (fresh and/or paste), graham masala, masala, cinnamon, nutmeg, macha powder (for some good anti-ox mesaure!)

Chutney & Cheese Toast

Latest favourite snack and way to eat soy cheese - also great with cheddar slices if not vegan or if you're a lacto-ovo vegetarian! Cheese has been one of the hardest things to give up in the path towards veganism. However this is one way that I think soy cheese tastes great! Chutney is a spicy jam like spread and is a part of Indian cuisine. Mango and tomato are popular and kiwi is great too. Simply spread on toast and place cheese slices on top!

Peach Chutney Recipe Post to follow!