1 to 3 teaspoons Tabasco or other hot pepper sauce, chili paste, or adobo sauce from chipotles
In a small bowl, whisk together all of the ingredients.
Store in the refrigerator; it will keep for at least a month.
pineapple chutney
This colorful chutney, better than any you can buy in a jar, adds a sweet-and-sour note to curries, baked tofu, or any spicy dish and can even put a new spin on that same old peanut butter sandwich.
YIELDS 1½ CUPS
TIME: 20 MINUTES
1 20-ounce can of pineapple chunks in juice
2 teaspoons vegetable oil
½ teaspoon black mustard seeds
1½ teaspoons grated peeled ginger root
¼ cup raisins
2 tablespoons sugar
2 tablespoons cider vinegar
pinch of salt
Drain the pineapple, reserving the juice. Chop the pineapple chunks a bit.
In a saucepan, heat the oil until hot but not smoking. 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, about ½ inch of the stem end, so that the tips of the topmost cloves are cut flat across. Place the heads of garlic in an oiled baking dish and cover with foil.
Bake until the cloves are soft to the touch, about 40 minutes. Cool.
To use: With gentle pressure from the bottom, the root end, squeeze the softened garlic cloves out of the husks. You can squeeze the roasted garlic out of the whole head or out of separated individual cloves.
Roasted garlic will keep in the refrigerator for about 2 weeks.
serving ideas
Serve warm bread with a small dish of olive oil for dipping and a head of roasted garlic for squeezing. Make Roasted Garlic Butter. Use in cooking when you want a mellow garlic flavor.
chili powder
Make your own custom-made Chili Powder that reflects your flavor preferences and is free of unwanted ingredients, such as dried garlic and anticaking agents. After you’ve used this basic blend, adjust the recipe to fit your taste.
YIELDS ⅓ CUP
TIME: 5 MINUTES
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon dried oregano
1 tablespoon paprika
1½ teaspoons dried thyme
½ teaspoon cayenne
¼ teaspoon ground cloves
1½ teaspoons dried sage (optional)
Mix all of the ingredients together. Store in a well-sealed container.
INGREDIENT NOTE For a fresher and more aromatic
