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Category Archives: Chutney

Meal Variations and Other Things

01 Tuesday Mar 2016

Posted by Bob and Robin in Apricots, Baking, Biscuits and Gravy, Breakfast, Breakfast At The Captains Shack, Breakfast With Robin, Captain's Shack, Chicken, Chutney, Comfort Food, Cooking Styles, Copper River Salmon, Crème fraîche, Cultural Differences, Curry, Dinner At The Captains Shack, Dinner For Robin, Eggs, Eggs Benedict, Eggs Poached, Ethnic Foods, Food of India, Ham, Hard To Find Recipes, Housemade Hollandaise Sauce, Housemade Sauces, Housemade Soup, Idaho Eggs, Idaho Pork, Idaho's Bounty, Indian Food, Mirepoix, Photos By: Bob Young, Recipe by: Robin and Bob Young, Recipes - Sauces, Salmon, Sausage, Seafood, Sofritto, Soup, Special Information, What's For Dinner?

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biscuits, country gravy, Hollandaise Sauce, recipes


26Feb2016_1_Sushi-Joy_Robin_Right-FacingSuch a great weekend again working in the kitchen. Warm enough outside to keep the kitchen door open. We can still find fresh, as such, asparagus but watch the prices. I saw prices vary here in Boise from $2.99 a pound for medium sized spears – which I bought – to $8.99 a pound for the skinny little spears, which I did not buy. It’s either $8.99 a pound for skinny little asparagus spears or my meds for this month. I chose my meds. (This is week #6 past open heart surgery for me. Go Team!) So with that introduction, here are some photos, and recipes, for our culinary endeavors for this past weekend. Enjoy!

Cream of Asparagus Soup

Cream of Asparagus Soup

Such a good and rather easy soup to make. Here is the Recipe. Enjoy! It is really a good soup.

Homemade, absolutely superb biscuits! And bake them in a waffle iron for different effects. Just don't cut them much thicker than about 1/2". They will rise!

Homemade, absolutely superb biscuits! And bake them in a waffle iron for different effects. Just don’t cut them much thicker than about 1/2″. They will rise!

Waffle Biscuits Here is the recipe for these

Waffle Biscuits

Here is the recipe for these Angel Biscuits. The original recipe came from Trisha Yearwood.

Salmon Benedict with Waffle Biscuits and Country Sausage Patty

Salmon Benedict on Waffle Biscuits and Country Sausage Patty

Salmon and Ham Benedict on Waffle Biscuit and Country Sausage Patty

Salmon and Ham Benedict on Waffle Biscuit and Country Sausage Patty

Cut those biscuits out. These are thicker - about 3/4" - than the waffle biscuits.

Cut those biscuits out. These are thicker – about 3/4″ – than the waffle biscuits.

Sausage Gravy and Biscuits Scrambled Eggs with Hollandaise Sauce

Sausage Gravy and Biscuits
Scrambled Eggs with Hollandaise Sauce

Oh yes! The easiest Hollandaise ever. 5 minutes to make and no double boiler. Here is the Recipe – It is also in the recipe file above. And do you need a basic white gravy recipe? Here is my variation – White Gravy. Just add crumbled sausage for Sausage Gravy or sauteed dried beef for Creamed Dried Beef. Or try it over steamed asparagus. There’s a hundred thousand uses for this gravy. Be inventive. And daring.

I don’t have any photos for these recipes, but the plates were delicious. We made a chicken and then prepared a Chicken Curry Salad with some of the left-overs. (The rest are used in chicken stock!) But for the dressing we used this recipe, and it is superb! Chicken Curry Salad Dressing The curry dressing calls for a chutney. We don’t have any in the house. Don’t fret! Here is our own recipe for the Apricot and Cranberry Chutney.

Chutneys, by nature are, “Chutney (Hindi/ Nepali – “चटनी” also transliterated chatney or chatni, Sindhi: چٽڻي‎) is a side dish in the cuisines of the Indian subcontinent that can vary from a tomato relish to a ground peanut garnish or a yoghurt, cucumber and mint dip…Major Grey’s Chutney is a type of sweet and spicy chutney popular in the United Kingdom and the United States. The recipe was reportedly created by a 19th-century British Army officer of the same name (likely apocryphal) who presumably lived in Colonial India. Its characteristic ingredients are mango, raisins, vinegar, lime juice, onion, tamarind extract, sweetening and spices. Several companies produce a Major Grey’s Chutney, in India, the UK and the US…The word “chutney” is derived from the Hindi word chatṭnī, meaning to lick. It is written differently in North and South Indian languages (Nepali: चटनी, Gujarati: ચટણી, Bengali: চাটনি, Marathi: चटणी, Punjabi: ਚਟਣੀ, Tamil: சட்டினி chaṭṭiṉi, காரத் துவையல் karathuvaiyal, Kannada: ಚಟ್ನಿ, Hindi: चटनी, Urdu: چٹنی‎, Sindhi: چٽڻي‎, Malayalam: ചട്ടിണി, chattin̩i, ചമ്മന്തി, Telugu: పచ్చడి). Pacchadi, as written in Telugu script, refers specifically to pickled fruits, whilst chutney refers to minced foods, usually made out of coconuts.
In India, “chutney” refers to fresh and pickled preparations indiscriminately. Several Indian languages use the word for fresh preparations only. A different word achār (Hindi: अचार) applies to pickles that often contain oil and are rarely sweet.” [Wikipedia]

Our chutney, is but one of many variations of chutney. Ours is not cooked. Think of chutney as jerk sauce or sofrito, “…Italian soffritto, the Spanish sofrito, from Portuguese-speaking nations refogado (braised onions, garlic and tomato), the German Suppengrün (leeks, carrots and celeriac), the Polish włoszczyzna (leeks, carrots, celery root and parsley root), the U.S. Cajun and Creole holy trinity (onions, celery and bell peppers), and the French duxelles (onions, shallots, and mushrooms, sauteed in butter). Or Cajun Trinity – they can all vary from kitchen to kitchen. Fun stuff!

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What Is Chutney?

09 Saturday Jul 2011

Posted by Bob and Robin in Chutney, Recipe By: Guy, Recipe: Bob and Robin Young, Recipes, Things To Do, Tomatoes

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One of my several blog subscriptions is one from David Lebovitz on David Lebovitz Blog. I am always looking for uses of green tomatoes, and he has posted a Green Tomato Chutney. But the question always arises as to What is Chutney? Here is an article from the University of Georgia and the National Center for Home Food Preservation on just that question. Enjoy.

Preservation Principles in Chutney

What is ‘chutney’?
‘Chutney’ is a relish-type condiment; its increasing popularity reflects the inclusion of ethnic world cuisines in the Western diet.

The term ‘chutney’ includes several different varieties of sauce-type foods, drawn from traditional East Indian cuisine. The main ingredient may be an herb such as cilantro or mint; a flavoring ingredient such as coconut, onion, ginger, tamarind; or, in the most common form, chopped fruit or vegetables, simmered with spices, onion, sugar and vinegar. Fruit-based chutneys are usually cooked, then canned or refrigerated. Other chutneys like cilantro, onion, coconut, etc. are usually eaten fresh, with minimal, if any, cooking.

Fruit chutneys are most commonly available and varieties include mango, apple, apricot, cranberry, date, papaya, peach, pear, pineapple, plum, tomato and mixed fruit, to which raisins and nuts may be added to complement the texture. The result is a sweet-sour-spicy-hot versatile blend—an adventure for the taste buds.

Are there special spices commonly used in fruit chutney?
Chili powder or red pepper flakes are most common, but others include ginger (usually ground or chopped fresh ginger), garlic, turmeric, and curry powder (a mixture of ground spices like cardamom, cinnamon, cloves, coriander seed, cumin, fenugreek, mustard seed, nutmeg). Other seasonings may include salt, pepper, sugar, tamarind paste, vinegar and lemon juice.

How is chutney used?
Chutney is a perfect accompaniment to East Indian food; however, it can also be used as a side dish, sandwich spread, dip, an accompaniment to cheese and crackers, or as an ingredient to enhance the flavor of everyday dishes like chicken salad or casseroles.
What helps preserve the chutney?
Several different factors contribute to the ‘preserved’ nature of this product:

The acidity (low pH) of the chutney prevents growth of several spoilage and pathogenic bacteria, molds and yeasts. This acidity is derived from the added vinegar and the natural acids of the fruit.
Cooking the mixture to concentrate it lowers available moisture that is needed for microbial growth. The cooking step also kills most microorganisms that may be present.
Processing the filled jars in a canner uses additional heat to kill spoilage organisms that might contaminate the product as jars are filled and to produce a vacuum seal for later storage. If the two-piece canning lid is applied correctly, air is driven out of the headspace while the jars are in the canner and a vacuum seal is formed upon cooling. For most chutneys, a boiling water canning process is adequate, but other foods may require a pressure process.
During storage in the sealed jar, oxygen and additional microbial contamination is kept from the product. Too much oxygen left in the jar will cause interactions with food components that lead to quality losses (for example, undesirable changes in color, texture, and flavor). 

What problems could arise from improper preparation and processing of chutney?
If the cooking and canning steps are improperly carried out, spoilage microorganisms could grow, leading to product loss. In a worst-case scenario, specifically if the product is not acidified sufficiently (below pH 4.6), and not heat-processed adequately, pathogenic bacterial spores may survive, germinate and form toxin on room temperature storage – such as spores of the potentially fatal Clostridium botulinum. Also, if air is not excluded, physical and chemically-induced quality deterioration of the product may occur.

Where can I find recommended procedures for home-canned chutney?
Our tested mango chutney recipe is available at this website:
http://www.uga.edu/nchfp/how/can_06/mango_chutney.html
Since chutneys are essentially pickled condiments, all of our selections are found with pickled products, at this website:
http://www.uga.edu/nchfp/how/chutney.html
Where can I get more information on canning and preserving?
The National Center for Home Food Preservation has several online factsheets and resources on safe home food-preservation. This publication is a good starting point: http://www.uga.edu/nchfp/publications/publications_usda.html

In particular, this chapter provides general information for the novice food preserver: http://www.uga.edu/nchfp/publications/usda/utah_can_guide_01.pdf or http://www.uga.edu/nchfp/how/can_home.html

Refer to this factsheet for information on mangoes, such as how to cut and prepare the fruit: http://www.uga.edu/nchfp/publications/nchfp/factsheets/the_mango.html

Tips:
When cooking with vinegar, lemon juice or acid foods, use a stainless steel stockpot. This prevents leaching of metal into the food, and pitting of the vessel which might occur with other metals such as aluminum and cast iron.
Caution: Handling green mangoes may irritate the skin of some people in the same way as poison ivy. (They belong to the same plant family.) To avoid this reaction, wear plastic or rubber gloves while working with raw green mango. Do not touch your face, lips or eyes after touching or cutting raw green mangoes until all traces are washed away. 

Prepared by Elaine M. D’Sa, Ph.D., Research Coordinator with the National Center for Home Food Preservation, Department of Foods and Nutrition, College of Family and Consumer Sciences, The University of Georgia, Athens. November 2005.

Images are courtesy of the National Center for Home Food Preservation, The University of Georgia, Athens, GA.

This material is based upon work supported by the Cooperative State Research, Education, and Extension Service, U.S. Department of Agriculture, under Agreement No. 00-51110-9762.

Document Use:
Permission is granted to reproduce these materials in whole or in part for educational purposes only (not for profit beyond the cost of reproduction) provided the authors and the University of Georgia receive acknowledgment and this notice is included:

Reprinted with permission of the University of Georgia. E. D’Sa. 2005. Preservation Principles in Chutney. Athens, GA: The University of Georgia, Cooperative Extension Service.

References to commercials products, services, and information is made with the understanding that no discrimination is intended and no endorsement by the University of Georgia, U.S. Department of Agriculture and supporting organizations is implied. This information is provided for the educational information and convenience of the reader.

Here is the recipe from David Lebovitz for Green Tomato-Apple Chutney. Enjoy!

Green Tomato-Apple Chutney

Source: http://www.davidlebovitz.com/2011/07/green-tomato-apple-chutney-recipe/
Four jars (about 1 quart, 1l)

I did try peeling the tomatoes first, dropping them in boiling water for a few minutes, thinking the skins might be tough. But the skins refused to budge, so I took it as a sign they weren’t meant to be peeled. In the finished chutney, they’d softened nicely so my concerns were unfounded. If you don’t have shallots, use one red onion, thinly sliced.

To make sure to stir continuously during the last few minutes of cooking, just to make sure nothing burns as the chutney turns jam-like. I’d didn’t preserve them in jars using any canning method, figuring I’d eat it within a month or so. If you want, there’s a link at the end of the recipe for more information about canning chutney.

Ingredients:
1¾ lbs (825g) Green Tomatoes, cored and cut into chunks
2 firm Apples, cored, and cut into chunks (peeled or unpeeled)
1 c (100g) peeled and sliced Shallots
1 to 2 dried Chiles, split and seeded, or 1 fresh chile, seeded and finely chopped
1/3 c (65g) chopped candied Ginger
1 c (250ml) Apple Cider Vinegar
1 c (160g) golden Raisins
1 c (180g) light or Dark Brown Sugar
1 T Yellow or Black Mustard Seeds
1 t ground Cardamom
½ t ground Allspice
zest of one Orange or ¼ cup (45g) chopped Candied Orange Peel

Directions:
1. Mix together all the ingredients in a large, non-reactive pot. (See Note)
2. Bring to a boil, then reduce heat to a low boil and cook, stirring frequently, for 45 minutes, until the mixture is thick and jam-like.
3. Once finished, ladle the chutney into clean jars.

Storage: Chutney will keep in the refrigerator for about one month.
Note: Non-reactive means one that is made of a material that won’t react with something acidic, such as stainless steel or glazed enamel.

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