Chutneys & Sauces
For our most recent office pot luck lunch here at Krishna.com we were inspired by the traditional holiday meals we share with our families this time of year. We served mashed potatoes, stuffing (also called dressing), a lovely salad, baked sweet potatoes, yeast rolls, and pumpkin pie. And much more.
One of the prettiest and tastiest dishes was brought by Rupa who works in the Back to Godhead department. She made this cranberry relish that was bright ruby red and it tasted wonderful, with ginger and sweet citrus flavors mixed in with the tart berries.
Sometimes simplest is best. This easy dressing is great for salads or veggies, or can be used to drizzle over rice, pasta, or even over toast.
It's wonderful when you find that perfect balance of flavors. And even more wonderful when this recipe is easy and fast. Try it out and let us know if you think it needs a little more or a little less (post a comment here, or email us). We'd love to know what you think of this recipe.
Take care to buy coconuts that are fresh. There should be no cracks in the shells, and they should be heavy with milk. The coconut milk should smell pleasant and taste sweet. If it smells oily and tastes sour, the coconut will sour. Coconut chutney goes well with dosas, and can be used as dip for savories such as doklas, pakoras, and gajar vadas.
Practically any type of apple will make a good apple chutney. Select firm, ripe ones and avoid those that are oversized and mealy.
The recipe may also be used for making chutneys from other fruits, such as peaches, plums, apricots, mangos, guavas, gooseberries and blackberries. Omit the asafetida if you like, and use the dried chilies according to taste.
This tomato sauce is used in preparing vegetarian nutloaf, and also makes a great pasta sauce.