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Shortcut chutneys ... using fresh fruits and vegetables.

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. Halve and pit apricots; cut fruit in 1/2-inch pieces. In a 10- to 12-inch frying pan over medium-high heat, cook eggplant in oil until lightly browned, 4 to 8 minutes; turn with a spatula as needed. Add garlic, curry, and chilies, and cook I to 2 minutes longer. Add 1/2 cup broth; cover pan and simmer 2 to 3 minutes. Add another 1/2 cup broth, stir, then cover pan and cook until eggplant is very soft when pressed. Remove lid, add remaining broth and sugar, and boil until liquid is almost gone. Stir in apricots and serve warm or at room temperature. If made ahead, cover and chill up to overnight. Makes about 3 cups. Per 1/4 cup: 54 cal.; 0.7gprotein; 2.5g fat,- 8 g carbo.; 7.2 mg sodium; 0 mg chol. Spiced Fresh Peach Chutney

2 medium-size (about lb.) firm-ripe

peaches 1 cup seedless grapes 2 tablespoons honey 2 teaspoons Dijon mustard 1 tablespoon salad oil 1 small onion, chopped

cup raisins 1 tablespoon mustard seed 1/2 teaspoon ground allspice Peel and pit peaches; cut into 1/2-inch pieces and mix with grapes, honey, and mustard; set aside. In a 10- to 12-inch frying pan on medium-high heat, combine oil, onion, raisins, mustard seed, and allspice. Cook, stirring often, until onion is golden and raisins are plump, 5 to 8 minutes. Mix gently with fruit. Serve warm or at room temperature. If made ahead, cover and chill up to overnight. Makes about 2 cups. Per 1/4 cup: 83 cal.; a 9 g protein; 2.4 g fa t,- 16 g carbo.; 39 mg sodium; 0 mg chol.
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Copyright 1989 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Date:Aug 1, 1989
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