10 cups baby spinach – washed (or, regular spinach chopped)
1 tbsp oil
1-2 red chile pepper
1 shallot, sliced thinly
1/2 tsp salt
1/2 tsp sugar
1/2 tsp garam masala
4 tbsp heavy cream
In a frying pan over medium-high heat, saute the red chile pepper(s) in the oil until it darkens. Add shallots, and saute until well browned. Add spinach, and cool until wilted, just a few minutes. Add salt, sugar, garam masala, and cream, and cook for another 3-5 minutes. Serve hot.
3 large mangoes, peeled and chopped (about 2 lbs)
1 ½ c. chopped onion
½ c. peeled chopped granny smith apples
½ c. golden raisins
1 c. apple cider vinegar
1 ¼ c. packed brown sugar
½ c. sugar
¼ c. finely chopped fresh ginger
½ t. grated lime rind
2 T. lime juice
1 T. mustard seed
1 ½ t. celery seed
¾ t. salt
¼ t. cinnamon and cloves
Mix all the ingredients together in a large, glass bowl. Cover and chill for 8 hours or more. Transfer to large pot, bring to boil over medium heat. Lower heat and cook 1 ½ hours, stirring frequently. Divide mixture into airtight containers. Store in fridge up to one week, may keep in freezer up to 6 months.
2 large tart cooking apples (such as green Granny Smith), peeled, cored, and chopped
1/2 cup chopped onion
1/4 cup red wine vinegar
1/4 cup brown sugar
1 Tbsp grated orange peel
1 Tbsp grated fresh ginger
1/2 teaspoon allspice
Combine all ingredients in a medium saucepan and stir well. Bring to a boil; reduce heat and simmer, covered, for 50 minutes. Uncover and simmer over low heat for a few minutes more to cook off excess liquid; let cool. Cover and refrigerate for up to 2 weeks.
Makes about 2 cups.
1 cup plain yogurt
1/2 English or hothouse cucumber, grated
1 teaspoon freshly ground black pepper
Pinch of ground coriander seeds (optional)
1 or 2 sprigs fresh cilantro, for raita garnish
Place the yogurt in a mixing bowl and add the grated cucumber, pepper, coriander and a pinch of salt. Mix well and chill in the refrigerator. Garnish with the cilantro just before serving.
4 cups blueberries rinsed and stemmed
1 onion finely chopped
1 1/2 cup red wine vinegar
1/2 cup golden raisins
1/2 cup brown sugar, firmly packed
2 teaspoons mustard seed
1 tablespoon candied ginger grated
1/2 teaspoon cinnamon ground
1 pinch salt
1 pinch ground nutmeg
1/2 teaspoon red pepper flakes
Place blueberries in 4 quart saucepan; add onion, vinegar, raisins, brown sugar, mustard seed, ginger, cinnamon, salt, nutmeg and red pepper flakes.
Bring mixture to a boil; simmer over medium heat, stirring occasionally, for about 45 minutes, or until chutney is thick. Freeze in small containers for up to one year.