The Indian Vegan Kitchen (39 page)

2. Add onion, garlic, and ginger. Cook for 1 to 2 minutes, until onions are transparent. Add tomatoes and coconut. Cook for about 3 minutes, until the tomatoes are slightly soft. Remove from heat and add salt and cilantro. Cool for about 10 minutes.

3. In a blender, combine tomato mixture and water. Blend until smooth. Transfer to a serving container.

4.
Prepare seasoning, if desired:
Heat oil in a nonstick fry pan on medium-high heat. Add the mustard seeds, cover with lid to prevent seeds from splattering, and cook for a few seconds until the mustard seeds stop popping. Add the curry leaves and cook for a few seconds. Add the seasoning to the chutney.

5. Serve immediately or cover and refrigerate, for up to 1 week. This chutney does not freeze well.

GF, LF

2 tablespoons amchur
¾ teaspoon salt
2 ½ tablespoons sugar
¾ cup water
½ teaspoon roasted cumin powder (page 25)
½ teaspoon cayenne pepper
¼ teaspoon ground ginger
1 tablespoon golden raisins

1. In a small saucepan, mix amchur, salt, sugar, and water until well blended. Bring to a boil over medium heat.

2. Add cumin powder, cayenne pepper, ginger, and raisins. Reduce heat and simmer for about 5 minutes.

3. Cool chutney and store in an airtight jar. Keeps in refrigerator for up to 1 month.

GF, LF

This chutney falls in the Indian pickle category; it is preserved and will keep for months at room temperature. Mango chutney is full of flavor; a little bit goes a long way. Enjoy it with snacks like Stick Crackers (page 59), or as a condiment with flatbreads. There are many varieties of mango chutney out there, but you’ll want to try this one.

1.
Important:
Measure mango slices after discarding peel and pits. In a glass bowl with lid, mix mango slices and salt. Let sit at room temperature for 8 hours or overnight.

2. Strain the mango slices over a large bowl, squeezing the mango slices slightly with a large spoon to remove all the juices. Reserve the juices and set aside. Spread the mango on a clean cloth, and let sit for 1 hour.

3. Blend half of the mango slices in a blender to the consistency of applesauce. Do not add any water.

4. In a medium saucepan, place sugar and the reserved mango juices. Cook on medium heat for about 5 minutes, until syrup is very thick.

5. Add the mango slices and the mango sauce. Bring to a boil. Add fennel seeds, fenugreek seeds, kalonji, and cayenne pepper. Adjust heat as necessary and simmer for 5 to 8 minutes, until mango slices are tender.

6. Add vinegar and cook for another 3 to 5 minutes, until chutney is thick. Chutney will thicken further as it cools.

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

GF, LF

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.

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.

GF

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.

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.

GF, LF

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.

In a bowl or jar, mix together onion, ginger, salt, and vinegar. Marinate for 2 hours or more before serving. Store in an airtight jar. Relish will keep at room temperature for up to 3 days. For best results, store in refrigerator for up to 2 weeks.

GF, LF

1. Drain and rinse chickpeas. In a medium bowl, combine drained chickpeas, cucumbers, onion, bell pepper, and cilantro. Add the lemon juice, salt, cumin powder, black pepper, sugar, and cayenne pepper, if using. Toss well. Marinate for about 20 minutes.

2. Toss in the tomato halves.

3. Place 2 to 3 lettuce leaves on 4 small serving plates. Scoop in the chickpea mixture and garnish with cilantro sprigs, if desired.

GF, LF

1. In a small pan, boil the sprouted mung beans with ½ cup water. Simmer for 3 to 4 minutes until slightly soft. Drain and cool the beans for a few minutes.

2. In a separate small pan, boil the corn with ½ cup water. Simmer for 5 to 6 minutes, until corn is cooked. Drain and cool the corn for a few minutes.

3. In a medium bowl, mix the cooked sprouts and corn. Add the chopped onion, cilantro, bell pepper, tomatoes, apples, and pomegranate seeds. Toss well to combine all ingredients.

4. Sprinkle mixture with the salt, cumin powder, and cayenne pepper. Stir in the lemon juice. Garnish with peanuts just before serving.

TIP:
This salad has a lot of ingredients; feel free to substitute or delete if you don’t have something on hand.