The 30-Minute Vegan's Taste of the East: 150 Asian-Inspired Recipes--from Soba Noodles to Summer Rolls by Mark Reinfeld, Jennifer Murray
Authors: Mark Reinfeld, Jennifer Murray
Tags: Reference, Non-Fiction
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Chutneys are the condiment of choice in India. They are exceedingly flavorful and typically spicy. Here we provide a few different versions for your culinary enjoyment. Try them alongside any of the Indian dishes in this section. They go particularly well with Samosas (page 7) and dosas (page 21).
MINT CILANTRO CHUTNEY
MAKES 2 CUPS
1 bunch fresh mint (about ½ cup)
2 bunches fresh cilantro, chopped (about 2 cups)
1 green chile
3 cloves garlic
1 tablespoon peeled and minced fresh ginger
1 cup chopped red onion
Pinch chile powder
1 teaspoon freshly squeezed lime juice or ½ teaspoon tamarind paste
1 small tomato, chopped (about 1 cup)
¼ teaspoon garam masala
½ teaspoon sea salt
Remove the mint leaves from the stems. Place the leaves in a blender or food processor with the remaining ingredients. Process until smooth. Store in a glass container in a refrigerator for up to 3 days.
TOMATO CHUTNEY
MAKES 2 CUPS
3 cups chopped tomatoes
1½ tablespoons sesame oil
½ teaspoon brown mustard seeds
⅛ teaspoon turmeric powder
½ cup chopped yellow onion
5 curry leaves (see Note on page 6)
3 cloves garlic, pressed or minced
1½ teaspoons peeled and minced fresh ginger
1 green chile pepper, seeded
½ teaspoon sea salt, or to taste
⅛ teaspoon garam masala
¼ cup coconut milk
1 tablespoon minced fresh cilantro
1. Place the tomatoes in a blender and blend until pureed.
2. Heat the oil in a sauté pan over medium heat. Add the mustard seeds and cook for 1 minute, stirring constantly until they pop. Add the turmeric and onion and sauté for 3 more minutes, stirring frequently.
3. Add the curry leaves, garlic, ginger, chile, salt, and garam masala and sauté for 3 more minutes, stirring frequently. Add the tomato puree, cover, and cook for 5 minutes.
4. Add the coconut milk and cilantro, lower the heat to low, and cook for 2 minutes.
ROASTED GARLIC CHUTNEY
MAKES 2 CUPS
2 tablespoons sesame oil
1 red onion, chopped
1 cup garlic cloves
½ cup shredded coconut
½ cup coconut milk
3 tablespoons coriander seeds
3 dried red chiles
1 teaspoon tamarind paste, or 2 teaspoons freshly
squeezed lime or lemon juice
Sea salt to taste
1. Place the sesame oil in a large sauté pan over medium heat. Add the onions and garlic, and cook for 10 minutes, stirring frequently. Add the shredded coconut and coconut milk, stir well, and remove from the heat.
2. In another pan, dry-roast the coriander seeds and dried chile over low heat for 2 minutes, until a pleasant aroma is released. Remove from the heat. Grind in a spice grinder or blender.
3. Place everything together in a food processor or blender and pulse chop until you have a chunky and well combined chutney. Optionally, you can puree it smooth.
Outreach Programs
Vi Herbert runs a nonprofit called the Kolam Charitable Foundation ( www.kolam.info ). It helps women and children in developing countries achieve economic independence. The organization is currently supporting a free rural area school in southern India in Tamil Nadu. Please visit the foundation’s Web site to learn more about its outreach programs.
CUCUMBER MINT RAITA
Raita is a yogurt-based sauce that is served as a condiment with Indian meals. It has a cooling effect on the palate and is the perfect balance to the spiciness of curries and other favorite Indian dishes. Add a small dollop to your feast, which may include Mulligatawny (page 3), Cauliflower Chickpea Subji (page 19), Tempeh Vindaloo (page 28), and Rice Pilau (page 9).
MAKES APPROXIMATELY 3½ CUPS
1 teaspoon ground cumin
½ teaspoon ground coriander
2 cups plain vegan yogurt
1 medium cucumber, peeled, seeded, and thinly sliced (about 3 cups)
3 tablespoons loosely packed, julienned fresh mint
1 lime, juiced
½ teaspoon sea salt, or to taste
⅛ teaspoon ground black pepper, or to taste
1. Place the cumin and coriander in a small sauté pan over high heat. Stir constantly for about a minute or until the cumin turns golden brown and a pleasant aroma
MINT CILANTRO CHUTNEY
MAKES 2 CUPS
1 bunch fresh mint (about ½ cup)
2 bunches fresh cilantro, chopped (about 2 cups)
1 green chile
3 cloves garlic
1 tablespoon peeled and minced fresh ginger
1 cup chopped red onion
Pinch chile powder
1 teaspoon freshly squeezed lime juice or ½ teaspoon tamarind paste
1 small tomato, chopped (about 1 cup)
¼ teaspoon garam masala
½ teaspoon sea salt
Remove the mint leaves from the stems. Place the leaves in a blender or food processor with the remaining ingredients. Process until smooth. Store in a glass container in a refrigerator for up to 3 days.
TOMATO CHUTNEY
MAKES 2 CUPS
3 cups chopped tomatoes
1½ tablespoons sesame oil
½ teaspoon brown mustard seeds
⅛ teaspoon turmeric powder
½ cup chopped yellow onion
5 curry leaves (see Note on page 6)
3 cloves garlic, pressed or minced
1½ teaspoons peeled and minced fresh ginger
1 green chile pepper, seeded
½ teaspoon sea salt, or to taste
⅛ teaspoon garam masala
¼ cup coconut milk
1 tablespoon minced fresh cilantro
1. Place the tomatoes in a blender and blend until pureed.
2. Heat the oil in a sauté pan over medium heat. Add the mustard seeds and cook for 1 minute, stirring constantly until they pop. Add the turmeric and onion and sauté for 3 more minutes, stirring frequently.
3. Add the curry leaves, garlic, ginger, chile, salt, and garam masala and sauté for 3 more minutes, stirring frequently. Add the tomato puree, cover, and cook for 5 minutes.
4. Add the coconut milk and cilantro, lower the heat to low, and cook for 2 minutes.
ROASTED GARLIC CHUTNEY
MAKES 2 CUPS
2 tablespoons sesame oil
1 red onion, chopped
1 cup garlic cloves
½ cup shredded coconut
½ cup coconut milk
3 tablespoons coriander seeds
3 dried red chiles
1 teaspoon tamarind paste, or 2 teaspoons freshly
squeezed lime or lemon juice
Sea salt to taste
1. Place the sesame oil in a large sauté pan over medium heat. Add the onions and garlic, and cook for 10 minutes, stirring frequently. Add the shredded coconut and coconut milk, stir well, and remove from the heat.
2. In another pan, dry-roast the coriander seeds and dried chile over low heat for 2 minutes, until a pleasant aroma is released. Remove from the heat. Grind in a spice grinder or blender.
3. Place everything together in a food processor or blender and pulse chop until you have a chunky and well combined chutney. Optionally, you can puree it smooth.
Outreach Programs
Vi Herbert runs a nonprofit called the Kolam Charitable Foundation ( www.kolam.info ). It helps women and children in developing countries achieve economic independence. The organization is currently supporting a free rural area school in southern India in Tamil Nadu. Please visit the foundation’s Web site to learn more about its outreach programs.
CUCUMBER MINT RAITA
Raita is a yogurt-based sauce that is served as a condiment with Indian meals. It has a cooling effect on the palate and is the perfect balance to the spiciness of curries and other favorite Indian dishes. Add a small dollop to your feast, which may include Mulligatawny (page 3), Cauliflower Chickpea Subji (page 19), Tempeh Vindaloo (page 28), and Rice Pilau (page 9).
MAKES APPROXIMATELY 3½ CUPS
1 teaspoon ground cumin
½ teaspoon ground coriander
2 cups plain vegan yogurt
1 medium cucumber, peeled, seeded, and thinly sliced (about 3 cups)
3 tablespoons loosely packed, julienned fresh mint
1 lime, juiced
½ teaspoon sea salt, or to taste
⅛ teaspoon ground black pepper, or to taste
1. Place the cumin and coriander in a small sauté pan over high heat. Stir constantly for about a minute or until the cumin turns golden brown and a pleasant aroma
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