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Chutneys & Relishes

Chutneys  

In her newest book, Chutneys & Relishes, Lou Seibert Pappas provides over 40 delicious recipes for making and using these versatile and delicious condiments all year long. Flavorful, low fat, and easy-to-prepare, chutneys and relishes offer a healthful and unique alternative to mayonnaise, sandwich spreads, and dinner sauces. From hot and spicy to sweet and savory, they add a zesty spark to any meal.

Hungering for something new? Serve Cranberry-Shallot Chutney with your holiday turkey. Pear-Anise Chutney is splendid with poultry, or pork chops—or spooned into tacos or pita pockets for added flair. Gingered Purple Plum Chutney goes well with leg of lamb, grilled sausages, or curry dishes. Those with a profusion of vine-ripe tomatoes try their hand at making Gingered Cherry Tomato Chutney or Green Tomato Relish. A versatile Blueberry-Port Chutney is as impressive with pork as it is on ice cream. For a taste of unique flavors, try Pappas's innovative recipes for Eggplant-Shiitake Relish, Red Pepper Relish or Yogurt-Pear Relish.

In addition to her recipes for wonderful chutney and relish, Pappas includes ideas for two dozen quick appetizers that can be assembled in minutes along with a dozen sandwich recipes, and a selection of impressive entrees. Consider such main dishes as East West Salmon, accented with Mango Chutney. A dollop of Onion-Cassis Relish or Tomato-Red Onion Chutney beautifully compliments a Grilled Lamb or Vegetable Kabob. A satisfying Lentil and Lamb Stew, served with Three-Fruit Chutney or Granny Smith Apple Chutney introduces a divine new way to enjoy this hearty meal-in-a-bowl.

These recipes are easy to prepare, and, made in relatively small batches, they will keep in the refrigerator for a couple of months—longer if using the "hot bath" method. Beautiful to behold, these gorgeous condiments also make wonderful hostess gifts any time of the year!

Illustrated with delightful, colorful drawings, Chutney & Relishes is an indispensable resource for the home cook—full of ideas for simple cooking at its most exotic, distinctive, and delicious.

 

Cranberry-Shallot Chutney

Chutney

Ideal for the holiday season, this ruby chutney with its intriguing Indian aroma complements roast turkey, pork loin, and duck. West Coast cookbook author and caterer Beth Hensperger adds a spoonful to a slice of pate or savory cheesecake.

  • 3 cups (12 ounces) fresh cranberries
  • 2 large tart apples, peeled, cored, and chopped
  • 1-1/4 cups packed brown sugar
  • 1/3 cup raspberry vinegar
  • 1/2 cup golden raisins
  • 1/4 cup (1 ounce) finely chopped candied ginger
  • 1/2 teaspoon each salt and curry powder
  • Finely shredded zest of 1 orange
  • 2 shallots, minced
  • 3/4 cup (3 ounces) chopped walnuts or pecans, toasted (optional)

Place all the ingredients except the nuts in a large saucepan. Bring to a gentle boil and cook uncovered, stirring occasionally, until thickened, about 20 minutes. If desired, stir in the nuts. Ladle into hot sterilized jars, seal, and refrigerate. Keeps for 6 to 8 weeks.

Makes about 4 cups

 

Cilantro-Corn Relish

Relish

Sweet white corn kernels are the base for a superb chili-spiked relish. Adjust the chili heat up or down to suit your fancy or add a splash of liquid hot pepper seasoning. This colorful Southwestern-style condiment augments enchiladas, burritos, turkey burgers, and grilled meats.

  • 4 ears white or yellow corn, or one 10-ounce package frozen corn kernels
  • 1 teaspoon ground cumin
  • 1 small red onion, chopped
  • 1/2 cup cider vinegar
  • 1/4 cup sugar
  • 2 teaspoons fresh oregano, or 1/2 teaspoon dried oregano
  • 1 small jalapeño chili, seeded and chopped, or dash of liquid hot pepper seasoning
  • 1/2 teaspoon salt
  • 1 red bell pepper, cored, seeded, and diced
  • 1/3 cup minced fresh cilantro

Cut the kernels from the ears of corn; you should have about 2 cups. Toast the cumin in a medium saucepan for 1 to 2 minutes, or until aromatic. Add the onion, vinegar, sugar, oregano, chili, and salt, and bring to a boil. Simmer for 5 minutes. Add the bell pepper and corn and simmer for 3 to 4 minutes, or until the corn kernels are cooked through. Spoon into a container, cover, and refrigerate. Stir in the cilantro just before serving. This is best when used within 1 week.

Makes about 2 cups

 

Recipes from:
Chutneys & Relishes
by Lou Seibert Pappas
Illustrations by Kathleen Edwards
$9.95 hardcover
Chronicle Books
Publication date: December 1995
ISBN: 0-8118-040-8
72 pages Full-color throughout
Reprinted with permission

This page originally published as a FoodDay article in 1997.

Copyright © 2007, Forkmedia LLC. All rights reserved.

 
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This page modified January 2007


 

 
 

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