Chutney Mon!

The favorite accompaniment to a meal is chutney. Mango chutney, with its roots in India, is found in most of Caribbean islands. Though there are many recipes for chutney, the basic ingredients remain the same: mango, sugar, raisins, vinegar, onions, herbs, spices, and hot pepper (Scotch bonnet).

The quanity and proportion of the ingredients is up to the individual. You want hot? Add more herbs, spices and hot pepper. Or mild? Then you go light on these three ingredients.

This is an old Trini standard.

12 ripe mangoes, peel and diced
1 tbsp ginger, minced
3 cloves garlic, minced
8 ozs. raisins
8 ozs tamarind pulp
2 tbsp salt
1 cup sugar or splender
4 cups white vinegar

Put all ingredients in food processor except sugar and vinegar.
Process to combine and put in a large jar.
Pour vinegar over ingredients and close jar. Soak overnight.
Next morning add sugar and vinegar, put in a sauce pan and bring to a boil on medium heat.
Reduce heat and simmer till thick stirring frequently.
Put in gift bottles and enjoy on crackers, bread or meats.

My British Quickie.

2 granny smith apples peel and grated
4 tbsp. good apricot jam
2 tbsp. white vinegar
1/4 bunch cilantro or mint leaves, chopped
1/2 tsp. salt
1/4 tsp. cayenne pepper

Mix all the ingredients and let it sit for at least 1 hour.
The taste should be both sharp and sweet.
Sure, serve it with lamb!

Roots version.

1 cup dark brown sugar
1 1/2 cup white vinegar
2 large cloves of garlic, minced
1 sctotch pepper, minced with some seeds to taste
1/2 cup raisins
1/2 cup ginger, minced
1/2 tsp allspice
1/2 tsp gr. cumin
1/4 tsp gr. masala
1/2 tsp salt
3 firm ripe mangoes, peel and diced into 1 inch pieces

In a stainless steel pot on a medium high heat, add vinegar, brown sugar and spices. Bring to a boil while stirring.
Stir ingredient and add mango chunks. Reduce heat to medium and cook to a thick consistency, stirring to prevent sticking.
Though chutneys are made for particular dishes, and should be made in small quantities for immediate use; store any leftovers in the refrigerator.

Go Vegetarian Indian

A couple of Saturdays ago, Terry told me about an Indian restaurant we should try, and I fell for it right away. I began thinking about beef parathas and murgi talkari (curried chicken.) We ended up at The Woodlands on Orange BlossomTrail and Oakridge Road in south Orlando, which is vegetarian-themed restaurant. We didn't realize it was vegetarian right away. Only later did it occur to us, and it didn't matter at that point.

Our waiter was subdued and showed no enthusiasm, but our appetizer was brought by a wonderful server who explained all the items. The menu had more than 100 items: from appetizers to the lunch buffet, which is served Tuesday to Friday for $7.95. After placing a full pitcher of water on our table, the waiter took our order--an assorted appetizer platter containing vegetable samosa; crispy and flaky crust stuffed potatoes and peas, potato bonda; potato dumplings with chick peas flour, medhu vada; fried lentil donuts, vegetable cutlet; minced vegetables with spices coated with bread crumbs and deep fried, and pakora, potatoes, cauliflower, onions and chiles mixed with besan and deep fried. Deep fried food kills the whole idea of going veggie. However, the food wasn't greasy.

Our entrees consisted first of a masala dosai, thin rice crepes filled with potato and onion; and mysore masala dosai, crepes with layers of hot chutney, potato and onion. Granted, we were not adventurous. Every thing was very good, and the accompanying sauces were well blended. Some dairy products are used, specifically yogurt and ghee, so ask!

We didn't try any desserts, most of which were ice cream-based with milk, cheeses and nuts.

Next time, I will order curry and some of the breads. Except for the dinner specials, all items were under $10.

I give Woodland's a thumbs up for food.