Vegetable Chutney with Garlic Ingredients Salt to taste 2 cups peeled and roughly chopped carrots 2 cups shredded

green head cabbage or Napa cabbage or chopped bok choy 1/4 cup peanut or other oil 1/4 cup roughly chopped garlic 1/4 cup minced onion 1/2 cup stemmed, seeded, and minced red bell pepper 1 tablespoon peeled and minced fresh ginger 1 tablespoon curry powder 1/4 teaspoon freshly ground black pepper 1/2 cup any vinegar 1/2 cup water, or more if needed 1/4 cup sugar, honey, or other sweetener Minced fresh mint, parsley, or cilantro leaves for garnish Instructions Bring a pot of water to the boil and salt it; cook the carrots until they are nearly tender, 5 to 10 minutes. Remove the carrots with a slotted spoon and cook the cabbage in the same water, just until it loses its crunch, 3 to 5 minutes. Remove the cabbage with a slotted spoon. Meanwhile, place the oil in a broad saucepan or large, deep skillet and turn the heat to medium-low. Add the garlic, onion, red pepper, and ginger and cook, stirring, until the onion is translucent, about 5 minutes. Add the curry powder and cook, stirring, for 2 minutes. Add the pepper, vinegar, water, salt, and sweetener and turn the heat to medium. Bring to a boil and cook, stirring occasionally, for about 5 minutes. Add the carrots and cabbage and cook until the vegetables are very tender, 15 minutes or more. If more water is needed, add it. Taste and adjust seasoning. Use within 2 days, and serve hot, warm, or at room temperature. Garnish just before serving. Yield: about 4 cups

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