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6 months. It is important to use a clean spoon when dipping into the chutney, and do not return the leftover chutney to the same container. If desired, refrigerate the chutney.

NUTRITION INFORMATION PER SERVING:

Calories: 22; Total Fat: 0 g (Saturated Fat: 0 g);

Carbohydrate: 5 g; Protein: 0 g; Fiber: 0 g;

Sodium: 145 mg

GF, LF

Cran-Apple Chutney

Cranberries-Sev Chutney

PREP : 10 minutes

COOK : 30 minutes

MAKES : 2 cups, or 96 servings

SERVING SIZE : 1 teaspoon

This chutney is similar in consistency to apple jam. This recipe is a twist on the traditional Indian apple chutney. Cranberries add a wonderful color and taste. From what I know, cranberries are not found in India. For traditional taste, use the golden raisins. It will keep at room temperature for up to one month, and can be refrigerated for longer storage.

1½ pounds tart apples, such as Granny Smith

½ cup dried cranberries or golden raisins

2 cups sugar

2 teaspoons salt

½ teaspoon cayenne pepper, or to taste

½ teaspoon black peppercorns, coarsely

ground

2 teaspoons ginger, peeled and grated, or

½ teaspoon ground ginger

2 teaspoons fennel seeds

1 cinnamon stick

½ teaspoon fenugreek seeds

⅓ cup apple cider vinegar

1. Peel, core, and slice apples. In a food processor, coarsely chop apple slices.

2. In a heavy stainless steel sauce pan, combine apples, dried cranberries, sugar, salt, cayenne pepper, black pepper, ginger, fennel seeds, cinnamon stick, and fenugreek seeds. Heat on medium heat, stirring occasionally, until sugar is dissolved. Bring mixture to a boil.

3. Reduce heat and simmer for 20 to 30 minutes. Stir frequently, adjusting heat as needed to avoid sticking to the bottom of the pan. The consistency of the chutney will become thick, like jam.

4. Add vinegar and cook for another 2 to 3 minutes. Chutney will continue to thicken as it cools.

5. Cool the chutney completely. Store in an airtight jar.

NUTRITION INFORMATION PER SERVING:

Calories: 22; Total Fat: 0 g (Saturated Fat: 0 g);

Carbohydrate: 6 g; Protein: 0 g; Fiber: 0 g;

Sodium: 49 mg

GF

Cabbage-Peanut Salad

Bund Gobhi-Mungfali Salad

PREP : 10 minutes

COOK : 10 minutes

MAKES : 4 servings

SERVING SIZE : ½ cup

Peanuts add a distinctive texture to mildly sour-and-sweet cabbage. Make this salad with red or green cabbage. My daughter serves this salad with pasta dishes and sandwiches.

2 tablespoons olive or canola oil

1 tablespoon sesame seeds

1 cup red onion, thinly sliced

2 cups cabbage, thinly sliced

1 cup yellow or green pepper, thinly sliced

1 tablespoon vinegar, distilled

½ teaspoon salt

½ teaspoon black pepper, coarsely ground, or

to taste

2 teaspoons sugar

2 tablespoons dry-roasted unsalted peanuts,

coarsely ground

1. Heat oil in a nonstick medium fry pan on medium-high heat. Add sesame seeds and onion. Fry for 1 to 2 minutes until onions are transparent.

2. Add the cabbage and peppers. Stir well to coat with oil. Cook for 3 to 5 minutes until cabbage is tender but still crunchy.

3. Stir in vinegar, salt, black pepper, and sugar. Cook for 1 minute. Transfer to a serving dish and garnish with peanuts.

NUTRITION INFORMATION PER SERVING:

Calories: 138; Total Fat: 10 g (Saturated Fat: 1.5 g); Carbohydrate: 11 g; Protein: 3 g; Fiber: 3 g; Sodium: 301 mg

GF, LF

Onion-Ginger Relish

Pyaj-Adrak Sirka Wala

MARINADE : 2 hours or longer

PREP : 10 minutes

COOK : 0 minutes

MAKES : 24 servings

SERVING SIZE : 1 tablespoon

The health benefits of ginger are well reflected in Indian food traditions. In winter, ginger is often eaten in salads and brewed in tea to ward off infections. At our house a jar of marinated ginger (with or without onion) would sit at the dining table throughout winter. Just a few strips are eaten with a meal for both flavor and health benefits.

1 cup red onion, thinly sliced

1 cup ginger, peeled and cut into thin strips

(julienne)

1 teaspoon salt

¼ cup vinegar

In a bowl or jar, mix together onion, ginger, salt, and vinegar. Marinate for 2 hours or more