(inspired by The Calcutta Cookbook by Minakshie Das Gupta, Bunny Gupta and Jaya Chaliha, Penguin India 1995)
Makes 1 generous cup
- 500 grams/18 ounces summer tomatoes, skins removed by blanching in hot water, quartered—any tomato and seeds included
- ½ cup sugar (granulated, turbinado or light brown)
- ¼ cup apple cider vinegar
- ½ teaspoon plain red chili powder
- 1 teaspoon fresh minced garlic
- 1 teaspoon fresh ginger, peeled and cut in matchstick silvers
- 1 fresh green chili such as jalapeno, seeded and chopped (don’t include the white seeds)
- 1 dried red chili, broken in pieces
- Salt to taste
- Combine all ingredients in a non-reactive pan such as stainless steel or porcelain-lined.
- Simmer gently, stirring occasionally, until the color has deepened and the tomatoes look jammy.
- Let cool and taste for salt. Stir in salt and put the tomato chutney an airtight glass container and refrigerate. Serve cold or at room temperature.
- 6 tablespoons plain 2% or full-fat yogurt (Bulgarian is best; Greek- or American-style also fine)
- 2 generous tablespoons washed and dried mint leaves
- 2 generous tablespoons washed and dried cilantro leaves
- ½ green chili such as jalapeno, seeds removed
- 1 small clove garlic, minced
- 1-2 tablespoons fresh lime or lemon juice (you’ll need more if you are using Greek yogurt)
- ½ teaspoon salt or more
- Process the herbs, chili, minced garlic, lemon juice and salt in a blender with 3 tablespoons of the yogurt in a blender or food processor.
- In a medium bowl, mix the processed ingredients with the remaining 3 tablespoons of yogurt. Taste for salt.
- Store the cilantro-mint chutney in the refrigerator for up to 4 days.
Makes 1 ½ cups
- 1 ½ cup diced rhubarb (about 1-inch)
- ½ cup diced apple (any sweet kind)
- ½ cup dried cherries
- ¼ cup finely chopped red onion
- ¼ cup water
- ¼ cup honey
- 1 tsp grated fresh ginger
- 1 ½ teaspoons red-wine vinegar
- ¼ teaspoon crushed red pepper (1 dried chili pounded)
- In a small non-reactive saucepan, add rhubarb, apple, cranberries (or cherries), onion, water, honey, ginger, vinegar and crushed red pepper. Bring to a boil, stirring occasionally. Reduce heat to medium-low, cover and simmer until rhubarb is tender, about 10 minutes. Uncover and simmer about 5 more minutes, until it becomes a thick sauce.
- Pour into a glass container with lid and refrigerate.