Chutneys to relish - includes recipes - how to prepare chutneys

Sunset, Sept, 1999 by Andrew Baker

India's essential condiment comes in many guises

Like salsa, the term chutney is used to describe many kinds of sauces. But chutneys range, perhaps, a bit wider - from sweet jamlike mixtures to uncooked savory toppings. India-born Hema Kundargi of Cupertino, California, prepares particularly simple chutneys, some fresh, some cooked. She spreads coconut or garbanzo chutney on sandwiches, sprinkles peanut chutney on tomato-and-cucumber salads, spoons saffron chutney over ice cream or onto grilled chicken, and serves cranberry chutney with curries or any dish that will benefit from a flavor boost.

Coconut Chutney

PREP TIME: About 10 minutes

NOTES: Chill airtight up to 1 week.

MAKES: About 1 cup

1 cup sweetened shredded or flaked dried coconut 2/3 cup chopped green bell pepper 1/4 cup chopped fresh jalapeno chilies 1 tablespoon lime juice 2 tablespoons chopped fresh cilantro Salt and pepper

In a blender, whirl coconut, bell pepper, chilies, lime juice, cilantro, and 1/4 cup water until smoothly pureed, about 4 minutes. Scrape container often. Season to taste with salt and pepper.

Per tablespoon: 24 cal., 58% (14 cal.) from fat; 0.2 g protein; 1.5 g fat (1.3 g sat.); 2.7 g carbo (0.4 g fiber); 12 mg sodium; 0 mg chol.

Peanut Chutney

PREP TIME: 5 minutes

NOTES: Chill airtight up to 1 week.

MAKES: About 1 cup

1 cup salted roasted peanuts 1 tablespoon chili powder 1 teaspoon sugar

In a blender or food processor, whirl peanuts, chili powder, and sugar until nuts are very finely ground, but not a paste; scrape container as needed.

Per tablespoon: 55 cal., 75% (41 cal.) from fat; 2.4 g protein; 4.5 g fat (0.6 g sat.); 2.2 g carbo (1 g fiber); 44 mg sodium; 0 mg chol.

Saffron-Mango Chutney

PREP AND COOK TIME: About 10 minutes

NOTES: Chill airtight up to 1 week.

MAKES: 2 cups

1/16 teaspoon crumbled saffron threads 1/4 teaspoon ground cardamom 2 cups powdered sugar 2 cups diced mango

In a 2- to 2 1/2-quart pan over high heat, mix saffron, 1/4 cup water, cardamom, and sugar until sugar dissolves, 1 to 2 minutes. Add mango and stir until boiling rapidly. Serve warm or cool.

Per tablespoon: 36 cal., 0% (0 cal.) from fat; 0.1 g protein; 0 g fat; 9.2 g carbo (0.1 g fiber); 0.3 mg sodium; 0 mg chol.

Cranberry Chutney

PREP AND COOK TIME: About 10 minutes

NOTES: Chill airtight up to 1 week.

MAKES: 2 cups

2 tablespoons salted roasted peanuts 2 teaspoons coriander seed 2 cups (1/2 lb.) dried cranberries 1 cup firmly packed brown sugar 1 tablespoon chili powder 1 teaspoon ground coriander 1/2 teaspoon ground cumin 1/4 teaspoon ground pepper 1/8 teaspoon ground cinnamon 1/8 teaspoon ground cloves Salt

1. Place peanuts and coriander seed in a blender or spice grinder; whirl or grind until mixture is minced.

2. In a 2- to 2 1/2-quart pan, combine peanut mixture, dried cranberries, brown sugar, chili powder, coriander, cumin, pepper, cinnamon, cloves, and 2 cups water. Stir over high heat until mixture boils for 1 minute. Add salt to taste. Serve warm or cool.

Per tablespoon: 51 cal., 7.1% (3.6 cal.) from fat; 0.2 g protein; 0.4 g fat (0 g sat.); 12 g carbo (0.5 g fiber); 5.2 mg sodium; 0 mg chol.

Garbanzo Chutney

PREP AND COOK TIME: About 10 minutes

NOTES: Chill airtight up to 1 day.

MAKES: About 2 cups

1 Granny Smith apple (1/2 lb.) About 1 tablespoon lime juice 1 can (about 15 oz.) garbanzos, rinsed and drained 1 tablespoon cumin seed 1 teaspoon salad oil 1 small dried hot chili 1/4 teaspoon ground dried turmeric 1 tablespoon sweetened shredded or flaked dried coconut 2 tablespoons chopped fresh cilantro Salt

1. Rinse, core, peel, and shred apple into a bowl; mix with 1 tablespoon lime juice.

2. In a blender or food processor, whirl garbanzos until coarsely pureed, scraping container as necessary. Add to apple.

3. In an 8- to 10-inch frying pan over medium-high heat, stir cumin seed in oil until it sizzles. Add chili and turmeric and stir until chili smells toasted, about 1 minute. Add to bowl.

4. Add coconut and cilantro to bowl; mix, adding lime juice and salt to taste. Remove and discard chili.

Per tablespoon: 15 cal., 24% (3.6 cal.) from fat; 0.5 g protein; 0.4 g fat (0.1 g sat.); 2.4 g carbo (0.5 g fiber); 15 mg sodium; 0 mg chol.