Summer Chutneys

Summertime – and a tantalising variety of fruits and vegetables are at their finest. They are plump, sweet, juicy, crisp….and will never be cheaper. Because they are locally grown, there’s practically no lead time between picking and ready to buy. On a weekend outing or on the way back from the mountains or shore stop at roadstands and farmers markets and stock up..

Fruits are best eaten out of hand, the sweet juices trickling down your chin are part of the pleasure. Vegetables are simply cut up for crisp salads or whirled in a blender to make no-cook, refreshing soups. But to punch up the taste of meats, fish or egg dishes, there’s little to beat a dish of home made chutney – a taste-tingling experience way beyond the store bought Major Grey’s brand.

Chutney is a sweet spicy condiment which originated in India, (from the East Indian word chatni). It is a mixture of fruits or vegetables, vinegar, sugar and spices, the vinegar and sugar acting as preservatives. Because of the acidity from the vinegar, chutneys must be stored in glass jars. Cover first with a circle of wax paper before the metal cover is put on to avoid rusting. Chutneys may be chunky or smooth and range in degrees of very hot to mild. They add a zesty kick to cooked legumes such as lentils and beans which are part of most Indian meals. And because of England’s long time connection with India, chutneys have always been an important, and often the only, condiment on English tables. Piccalilli, the crunchy vegetable mix in a mustard sauce, always goes along with the weekend roast beef. Before the days of refrigeration, especially in hot climates, these flavorings helped make meats more palatable and digestible.

Throughout the centuries, housewives prided themselves on the rows of home made preserves in their larder. Today, homemakers can have their pick of mass-produced but excellent quality jams, jellies and pickled vegetables at reasonable prices. However, there is a sense of satisfaction in stacking a few jars of home made condiments in your refrigerator and wrapped in a gingham napkin, they make impressive house gifts.

The recipes below are designed to make small batches to be enjoyed through the summer and into the Fall. Each recipe has been simplified by using the microwave to heat and food processor to chop fruits and vegetables and herbs. All are pareve so may be served with a meat or dairy meal. Before using, run the jars through the hottest cycle in your dishwasher, then fill leaving about 1/4-inch headroom before covering with wax paper and lids. Most keep well in refrigerator up to three to four weeks.

Peach and Mango Chutney (pareve)
makes about 4 cups

1 medium red onion, cut in 1-inch chunks
2 jalapeno peppers, seeded and thickly sliced
1 tablespoon vegetable oil
2 tablespoons minced garlic
3 tablespoons grated fresh ginger
4 large ripe peaches, pitted and cut in 1-inch chunks
1 large ripe mango, pitted and cut in 1-inch chunks
2/3 cup brown sugar
2 tablespoons cider vinegar
1 tablespoon fresh lemon juice
1 1/4 teaspoons salt or to taste
fresh ground pepper to taste

Place the onion and jalapeno peppers in the food processor. Pulse until coarsely chopped, 5-8 seconds. Heat the oil in a large, heavy saucepan over medium heat. Add the chopped onion and peppers, garlic and ginger. Cook, stirring often, until onion is softened, about 5 minutes. Place the peaches and mango in the food processor bowl (no need to wash bowl after chopping onion and peppers). Process only until chunky, pulsing about 5 seconds. Add to the onion mixture with the brown sugar, vinegar, lemon juice and salt. Reduce heat to simmer. Cook, stirring often, until peaches are soft and mixture is thick, about 20 minutes. Season to taste with salt and pepper. Pour into hot jars. Cover tightly and refrigerate up to 3 weeks.

approx. nutrients per tablespoon: calories – 14 protein – 0g carbohydrates-3g

fat – 0g cholesterol – 0mg sodium – 46mg

English Piccalilli (pareve)
makes 6 cups

3 cups fresh cauliflower florets
1 medium onion, cut into 1/2-inch chunks
1 cup cucumber, unpeeled and cut in 1/2-inch chunks
2 green tomatoes, cut in 1/2-inch pieces
1 cup green beans, sliced about 1/2-inch thick
1/3 cup kosher salt
2 1/2 cups water
1 1/2 tablespoons all-purpose flour
1 1/2 teaspoons dry mustard
1 teaspoon turmeric
1 cup malt vinegar
1 tablespoon sugar

Combine the cauliflower, onion, cucumber, tomatoes and green beans in a large bowl. Dissolve the salt in the water and pour over the vegetables. Cover and chill for 8 hours or overnight. Stir once or twice. Drain well and set aside. In a large, heavy saucepan, combine the flour, mustard and turmeric. Add a little vinegar to make a smooth paste. Stir in the remaining vinegar. Bring to a boil. Add the vegetables and sugar and stir to mix. Return to a boil. Reduce heat to simmer. Cover and cook for 10 minutes, stirring often. Pour into a glass jars. Cover and refrigerate.

approx. nutrients per tablespoon: calories – 4 protein – 0g carbohydrates-1g

fat – 0g cholesterol – 0mg sodium – 119mg

Minted Apple Chutney (pareve)
makes about 1 1/2 cups

1/2 cup mint leaves, packed
1 medium onion, cut in chunks
1 Granny Smith apple, unpeeled and cut in chunks
1 teaspoon salt or to taste
pinch cayenne pepper*
1/2 teaspoon ground cumin
2 tablespoons brown sugar
1/4 cup red wine vinegar or to taste

* just enough to hold between your thumb and forefinger.

In the food processor, place the mint leaves, onion, and apple. Pulse 8-10 seconds or until the mixture resembles very coarse breadcrumbs. Transfer to a bowl and stir in 1 teaspoon salt, pepper and cumin. In a small cup or bowl, mix the sugar and vinegar. Heat in microwave at High for 30 seconds. Stir to dissolve sugar. Pour over the mint mixture and stir to mix. Add a little more salt, pepper and vinegar to taste. Spoon into jars, cover and refrigerate up to 5 days. Serve chilled.

approx. nutrients per tablespoon: calories – 8 protein – 0g carbohydrates – 2g

fat – 0g cholesterol – 0mg sodium – 97mg

Green or Red Tomato Chutney (pareve)
makes about 3 cups

1 teaspoon pickling spices
3/4 cup white or malt vinegar
1 large onion, cut in chunks
2 beefsteak tomatoes or 3 medium green tomatoes, unpeeled and cut in chunks
1 Granny Smith apple, unpeeled and cut in chunks
1/2 cup chopped dates
1 teaspoon ground ginger
1/2 cup sugar
salt and pepper to taste

Place the pickling spices and vinegar in a large glass bowl. Heat in the microwave on Medium for 2 minutes. Let stand at room temperature for 15 minutes. Strain and discard pickling spices. Place onion in food processor and process 5 seconds. Add the tomatoes and apple and process until chunky (pieces about 1/4-inch) Place the vinegar and chopped tomato mixture in a heavy, medium saucepan with the dates and ginger. Cook over low heat, stirring often, until the consistency of a thick puree, about 15 minutes. Stir in the sugar. Season to taste with the salt and pepper. Simmer 5 minutes longer. Spoon into jars, cover and refrigerate.

approx. nutrients per tablespoon: calories – 13 protein – 0g

carbohydrates – 3g fat – 0g cholesterol – 0mg sodium – 1mg

Rhubarb Chutney (pareve)
makes 2 cups

1 small onion, cut up
2 1/2 cups sliced rhubarb
1/2 cup brown sugar
1/3 cup vinegar
2 tablespoons water
1 teaspoon salt
1 teaspoon dry mustard
1/8 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 cup raisins
3/4 cup chopped dates
1/4 cup toasted slivered almonds (optional)

Place the onion and rhubarb in the food processor. Pulse for 5-8 seconds until chunky (pieces should be about 1/4-inch) . Set aside. In a large, heavy saucepan over medium heat, mix the brown sugar, vinegar, water, salt, dry mustard, cinnamon and cloves. Bring to a boil over medium high heat, stirring to dissolve the sugar. Reduce heat to simmer and cook for 2-3 minutes. Stir in the chopped rhubarb and onion and the raisins. Bring to boil, reduce heat. Cover and simmer for 15 minutes. Add the dates and almonds (optional). Continue cooking for 10 minutes or until thick and no liquids remain . Spoon into jars. Store in refrigerator up to 4 weeks.

approx. nutrients per tablespoon: calories – 26 protein – 0g

carbohydrates – 7g fat – 0g cholesterol – 0mg sodium – 74mg