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By Root 234 0

Add the mustard seeds, and when they begin to pop (almost immediately), add the ginger. Cook for half a minute and then stir in the pineapple and ¼ cup of the juice. Add the raisins, sugar, vinegar, and salt and bring to a simmer. Reduce the heat and cook uncovered at a low simmer, stirring occasionally, until most of the liquid is evaporated, about 15 minutes.

Serve hot, at room temperature, or chilled. The chutney will keep in the refrigerator for up to 3 weeks.

INGREDIENT NOTES You can substitute fennel seeds for the mustard seeds and dried cranberries for the raisins.

serving ideas

This chutney adds something special to Roasted Vegetable Curry and Spicy Potatoes & Spinach.

Curried Cauliflower & Chickpea Soup

cranberry chutney

Crimson red with a bright fruit flavor, this chutney is a great condiment for all curries.

YIELDS 2 CUPS

TIME: 25 MINUTES

1 tablespoon vegetable oil

2 cups chopped onions

½ teaspoon salt

⅛ teaspoon black pepper

1 tablespoon white or cider vinegar

1 tablespoon grated peeled ginger root

1 teaspoon grated lemon or orange peel

pinch of cayenne

1 16-ounce can of whole-berry cranberry sauce

In a saucepan on medium-high heat, warm the oil and cook the onions, salt, and pepper, until the onions are translucent, about 5 minutes. Add the vinegar, ginger, citrus peel, and cayenne and simmer for 10 minutes, stirring occasionally. Add the cranberry sauce and stir well.

Serve warm, at room temperature, or chilled. The chutney will keep in the refrigerator for at least a month.

serving ideas

A dollop of Cranberry Chutney makes Curried Cauliflower & Chickpea Soup absolutely delicious. Try a dollop on Baked Acorn Squash Crescents or Roasted Sweet Potatoes, or next to Indian Potato Salad with Cilantro Omelet.

cilantro yogurt sauce

Refreshing and pretty, this sauce makes a tangy and colorful garnish for curries, stews, and soups.

YIELDS 2 CUPS

TIME: 5 MINUTES

2 cups plain yogurt

⅓ cup chopped fresh cilantro

½ teaspoon sugar (optional)

¼ teaspoon salt

In a blender, purée ½ cup of the yogurt with the cilantro, sugar, and salt until smooth and bright green. Fold the cilantro-yogurt mixture into the remaining yogurt. If you prefer, mix together all of the ingredients in a bowl. It won’t be as green, but it will taste just fine.

serving ideas

Serve with Navajo Stew, West Indian Red Beans & Coconut Rice, or Curried Cauliflower & Chickpea Soup.

quick avocado & corn salsa

Spruce up your favorite homemade or store-bought salsa.

YIELDS 2 CUPS

TIME: 10 MINUTES

1 cup of your favorite salsa

1 cup frozen corn kernels, thawed

¼ cup chopped fresh cilantro (optional)

1 ripe avocado

1 teaspoon lime or lemon juice (optional)

Place the salsa, corn, and cilantro in a bowl. Slice the avocado in half lengthwise and remove the pit. Cut the avocado flesh into cubes in the shell by making crosshatch slices about ½ inch apart. With a spoon, scoop out the avocado cubes into the bowl with the salsa and corn. Mix well. Add lime or lemon juice and salt to taste.

INGREDIENT NOTES There are several methods for thawing frozen corn: Zap for a minute in a microwave oven, immerse in hot water (and then drain), let sit at room temperature for an hour or so, or thaw in the refrigerator overnight.

For extra-fresh flavor or to stretch the quantity, add a chopped ripe tomato.

serving ideas

Use as a topping for Black Beans with Pickled Red Onions in place of the pickled onions, or as a colorful side for Chipotle Scrambled Eggs or Chipotle Potato Salad.

roasted garlic

Roasting mellows and sweetens the pungent flavor of raw garlic. Roasted garlic is useful for enhancing salad dressings, sauces, soups, and stews, and it can be used as a spread on bread all by itself.

HANDS-ON TIME: 10 MINUTES

OVEN TIME: 40 MINUTES

large heads of garlic

olive oil or vegetable oil

Preheat the oven to 375°.

Remove the outer papery skin of each head of garlic, but keep the cloves connected. Cut off the top,