One of the best things about coming home after school in southern India was the array of amazing snacks my mother made for me on different days: green chutney and tomato chutney tea sandwiches; crudités of seasonal vegetables with a tangy yogurt dip; a crunchy salad with fried goodies, potatoes and onions, dressed with a lovely cilantro chutney; chapati flatbreads rolled in cheese and a sweet and tangy relish.
After I grew up and moved several thousand miles away, my method of shunning loneliness and banishing a homesick feeling was to throw together a quick chutney or relish and use it as a dip with pita, tortilla chips or some store-bought baby-cut carrots and celery sticks. It would sometimes morph into a spread for a grilled cheese sandwich or become the topping for a mix of chopped veggies. Occasionally I would spread the chutney on a chapati or tortilla, throw in some vegetables and cheese and make a wrap out of it. It would make a fabulous accompaniment for those quiet times when I just wanted to look through photo books or read old letters and cards.
Gradually, those chutneys (a blended texture) and relishes (distinct textures) evolved. I stated playing around with different combinations of the main ingredients alongside what was available locally and seasonally. My yogurt-based raita contained avocado, an uncommon ingredient in the Indian dishes of my youth, or a combination of red onion, carrot and jalapeno.
During graduate school days, I used whichever ingredient was the cheapest. As a young wife and a new employee, I paired my chutneys with interesting flavors, herbs and spices that were local to the area I lived in. As a mom, I introduced flavors such as mango and pineapple that I knew my children would love.
Over the years, the chutneys and relishes that have become go-to favorites have had common characteristics in spice and tang. I like the artisanal look of them, which is to say they rarely come off as manufactured, gooey or saucy. The little surprises - a seed here and a chunk there - charm and tingle the taste buds.
Many of them are better when made ahead of time. Some of them sit well in a refrigerator for up to three days. I even freeze some of the blended chutneys in small condiment jars for a couple of weeks and defrost them just before serving. Any which way, they add color and pizazz to the table.
The accompanying recipes are some of my family's favorites. Their flavors are intense and bold. They are a fabulous accompaniment to grilled vegetables and proteins. Try tossing a potato salad or sweet potato salad with one of these chutneys. Use the relish as a topping for burgers and sandwiches.
Another simple way of serving them during the summer, besides those mentioned above, is to toast some herby flatbread and top it with fresh greens, grilled veggies and tofu, then garnish with your chutney or relish of choice. That's a perfect wrap.
Tomato and Garlic Scape Chutney: 12 servings (makes about 1 1/2 cups) Picture Credit: The Washington Post
Garlic scapes add a spicy crunch to this pinkish chutney, but if they're out of season, regular garlic cloves will suffice and bring a slight bite.
This is wonderful as a dressing for a potato salad or as a spread for a grilled sandwich. Also use it as a topping for grilled vegetables and proteins. The tomato paste is optional but adds a lovely color, creaminess and more-intense tomato flavor to the chutney.
MAKE AHEAD: The chutney can be refrigerated in an airtight container for up to 3 days.
2 medium (11 ounces total) vine-ripe tomatoes, cored and chopped
4 full stems garlic scapes (may substitute 4 cloves garlic, coarsely chopped)
1/4 teaspoon kosher salt
1/8 teaspoon ground cayenne pepper
1 teaspoon agave nectar
Juice of 1 lime
1 teaspoon tomato paste (optional)
Combine the tomatoes, garlic scapes, salt, cayenne pepper, agave nectar, lime juice and tomato paste, if using, in a food processor. Pulse to the desired consistency.
Use right away, or transfer to an airtight container and refrigerate for up to 3 days.
Picture Credit: The Washington Post
8 servings (makes 2 cups)
This a healthful and wonderful creamy sauce with rich flavors. Try it in wraps and as a dip for a crudites platter. The raita also makes a great dressing for chopped salads, coleslaws and potato salads.
For those who love the flavor of avocados, feel free to double up for a more intense avocado flavor.
MAKE AHEAD: The raita can be refrigerated in an airtight container for up to 3 days; place plastic wrap directly on the surface.
Flesh of 1 large ripe avocado
1 cup plain low-fat Greek-style yogurt
1/4 teaspoon jarred, pureed ginger or fresh peeled minced ginger root
Juice of 1/2 lime
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon finely chopped mint leaves
1/2 teaspoon good-quality powdered harissa
Mash the avocado in a mixing bowl. Add the yogurt, ginger, lime juice, salt, pepper and sugar, mixing until well combined.
Stir in half of the mint and half of the harissa. Transfer to a serving bowl; garnish with the remaining mint and harissa.
(c) 2016, The Washington Post
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