Showing posts with label chutney. Show all posts
Showing posts with label chutney. Show all posts
Monday, August 15, 2016
SPICY INDIAN-STYLE GOLDEN PLUM CHUTNEY
There is an abundance of yellow plums on our island right now, it seems. I was gifted with a bag of them and we couldn't eat them all. I decided to make chutney out of the remainder, but I didn't really want to make the usual British/American-style sweet and vinegar-y type with dried fruit in it. I wanted one that had Indian spices in it and a little heat.
I came up with one that we really love! It's easy to make and is a great accompaniment to samosas, dosa (Indian grain and bean crepes) and any number of other yummy, snacky items. It contains NO vinegar-- the acidity in the plums is just perfect.
I cooked down the chutney in an open Pyrex batter bowl in the microwave. I've made small batches of jam and marmalade this way and it worked well. It also saves energy (appliances like microwaves take less energy than stove burners). But you can cook it on the stovetop if you prefer.
I'm sure that purple plums and other soft fruits could be used in this recipe, as well.
Printable Recipe
BRYANNA'S SPICY GOLDEN PLUM CHUTNEY
Yield: 5 half-pint jars
The flavoring is a tadka-- tempered spices quickly in hot oil. Oil-fried spices are said to have a brighter and fresher aroma than dry-roasted spices. PS: Next time I'm going to try adding the tadka after cooking down the chutney and see if it makes a difference in flavor. Will report back.
Tadka:
1/4 cup liquid oil of choice
1 Tbsp yellow mustard seeds
1 Tbsp fennel seeds
1 Tbsp cumin seeds
3 Tbsp chopped pickled (sliced) jalapeno peppers
Other Ingredients:
6 cups chopped pitted golden (yellow) plums
1/4 cup dark brown sugar, packed
1/2 cup light-colored organic unbleached sugar
3 Tbsp grated fresh ginger root
1/2 Tbsp salt
1/2 Tbsp ground turmeric
In a heavy skillet over medium heat, heat the oil. When it is hot, add the mustard and fennel seed. When it begins to pop, turn heat to Low and add the cumin seeds and chopped jalapeno peppers. Cover and cook for about 4 minutes. Remove from heat and set aside.
Mix together the chopped pitted plums and both kinds of sugar in a microwave-safe 2 qt. batter bowl. Stir in the ginger, salt, turmeric and the tadka.
IF YOU PREFER TO COOK THE CHUTNEY IN A POT ON THE STOVETOP, heat to boiling in a medium pot, then turn down to a simmer. Simmer the mixture until it has reduced to about 5 cups and has thickened.
Pour into sterilized half-pint jars and screw on the caps. I froze mine, but they can be water-bath canned for 10 minutes.
Nutrition Facts
Nutrition (per 2 Tbsp. serving): 41 calories, 14 calories from fat, 1.6g total fat, 0mg cholesterol, 96.3mg sodium, 56mg potassium, 7.1g carbohydrates, less than 1g fiber, 6.3g sugar, less than 1g protein, 1.2 points.
Enjoy!
Thursday, October 29, 2009
USING UP THE FALL BOUNTY: APPLES AND PEARS
Apple and Cranberry Oat Crisp
This has been a great year for apples and pears, and those of us with friends who are generous with their bounty are busy trying to use it up in ways that will insure that it does not get lost at the bottom of the freezer! (By the way, sometimes people are downright desperate to get rid of extra fruit this year. Don’t forget your local Food Banks, food salvage, gleaning and reclamation programs, church programs, and other social agencies that feed people.)
Having already made applesauce and apple butter, and also pear sauce (make it the same way as applesauce— smooth or chunky but with some ginger —it’s good!), I was searching for some low-fat ways to use up the rest of this bounty that keeps coming my way (I’m not complaining!). I didn’t want to make pies this year because we’re trying to keep off the weight we lost earlier in the year. (But, if you want to make pie, there are a couple of yummy pies on the recipe list below.) So, #1, I made pear chutney, because we love chutney and it keeps well, plus I had everything I needed in the house already.
I’ve been asked, “What do you serve chutney with if you don’t eat meat or cheese?”. Well, curries and other Indian dishes, of course; veggie “sausages” and seitan; smoked tofu (this is a terrific combination!) or tofu cream cheese on crackers—and that’s just for starters!
And, #2, I had some cranberry sauce leftover from Canadian Thanksgiving, and I decided to mix that with an impressive amount of apples to make a very large and low-fat apple crisp, some of which could be frozen for a future desserts. Both of these recipes were hits and now I’d like to share them with you.
PS:
Here are more pear and apple (including crabapple) recipes on this blog (Updated in Oct. 2014):
Here are more pear and apple (including crabapple) recipes on this blog (Updated in Oct. 2014):
Breakfast, Beverages, Breads:
Peruvian
Quinoa and Apple Beverage
Apple-Cinnamon-Bulgur Cereal; and Panko-Coated Vegan French Toast w/ Poached Apples
Apple-Cinnamon-Bulgur Cereal; and Panko-Coated Vegan French Toast w/ Poached Apples
Chard
and Apple Salad with Maple-Glazed Squash and Raspberry-Balsamic Vinaigrette
Pear Pizza with Vegan "Goat Cheese", Pecans and Arugula
Pear Pizza with Vegan "Goat Cheese", Pecans and Arugula
Frozen Delights:
Pies:
Cakes:
Printable Recipe
BRYANNA'S PEAR CHUTNEY WITH RED PEPPERS
Servings: 32
Yield: 4 cups
This chutney is both colorful and delicious.
2 tablespoons olive oil
2 medium onions, finely chopped
4 medium red bell peppers, finely chopped
4 cloves garlic, minced
2 lbs ripe pears, peeled and cubed
3 cups water
2 cups white vinegar
1 cup firmly packed brown sugar
1/2 cup organic unbleached granulated sugar
1/2 cup raisins
1 tablespoon mustard seeds
1 tablespoon ground ginger
1 tablespoon grated orange peel
1 tablespoon salt, or to taste
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
freshly black pepper to taste
Heat the oil in a large pot. Sauté the onion, pepper and garlic in the oil over medium heat until tender. Add the pears, vinegar, water, mustard seeds, ginger, orange peel, salt, cayenne, cinnamon, brown and white sugars, and raisins.
Bring to a boil, reduce heat and simmer for 45-60 minutes, or until the chutney is thick but the fruit still holds its shape. Taste for salt and pepper. Cool completely. Refrigerate in tightly-sealed jars until ready to serve. OR water bath can in sterilized half-pint jars.
Nutrition Facts
Nutrition (per 2 tablespoons): 83.6 calories; 10% calories from fat; 1.1g total fat; 0.0mg cholesterol; 216.1mg sodium; 144.9mg potassium; 19.7g carbohydrates; 1.6g fiber; 15.3g sugar; 18.1g net carbs; 0.5g protein; 1.4 points.
Printable Recipe
BRYANNA'S APPLE-CRANBERRY OAT CRISP
Servings: 12
This crisp uses up about 4 lbs of apples and makes a big 9 x 13-inch dish of delectable dessert! I only used 1/4 cup of Earth Balance for 12 servings, which works out to 1 teaspoon for each serving. I used some homemade cranberry sauce left over from Canadian Thanksgiving.
Oat Topping:
2 cups old-fashioned rolled oats
1 1/2 cups wholewheat flour
1 cup packed brown sugar
1/2 teaspoon salt
1/4 cup Earth Balance (non-hydrogenated “buttery spread”)
Filling:
4 lbs apples (approximately) (if they are organic, don't peel-- just cut away any bad spots)
2 cups whole-berry cranberry sauce
1 cup brown sugar or organic unbleached granulated sugar (or 1/2 and 1/2)
2 tablespoons cornstarch
2 teaspoons ground cinnamon
Preheat the oven to 375° F. Grease a 9 x 13" baking dish with a little oil or Earth Balance.
Make the Topping by mixing together the oats, flour, sugar and salt in a medium bowl. Cut in the Earth Balance with your fingers until crumbly-- set aside.
Core and slice the apples about 1/4" thick. In a large bowl, mix the sliced apples with the cranberry sauce and sugar, and then sprinkle with the cornstarch and cinnamon and mix well to evenly distribute it.
Pour the Filling into the prepared baking dish and spread it out evenly. Cover with the Topping and press it evenly over the fruit.
Bake for about 70 minutes. Cool it for at least 20 minutes before serving.
NOTE: you could divide this between two smaller baking dishes and freeze one of them for a later date-- that's what I did! In that case, bake for only 60 minutes.
Serve plain, or with nondairy milk or soy creamer poured around it; or with plain soy or coconut yogurt; or with your favorite nondairy whipped topping or nondairy vanilla "ice cream".
Nutrition Facts
Nutrition (per serving): 428.7 calories; 10% calories from fat; 5.1g total fat; 0.0mg cholesterol; 149.1mg sodium; 410.6mg potassium; 96.0g carbohydrates; 7.5g fiber; 68.7g sugar; 88.5g net carbs; 4.7g protein; 8.2 points.
Enjoy!
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