Vegetable Caper Relish

Yield: about l lb (480 g)

U.S.

Metric

Ingredients

I

l floz

SO mL

Olive oil

l.

2 oz

6O g

Carrots, cut brunoise

2.

4 oz

l20 g

Zucchini (outside part only, without the seeds), cut brunoise

2 oz

6O g

Fennel, cut brunoise

l oz

50 g

Shallots, cut brunoise

S oz

90 g

Red pepper, roasted and peeled (p. 529), cut brunoise

4.

2 oz

6O g

Cucumber, peeled, seeded cut brunoise

5.

l oz

SO g

Capers, small, drained

2 floz

6O mL

Wine vinegar

to taste

to taste

Salt

Calories, 25; Protein, 0 g; Fat, 2 g (69% cal.); Cholesterol, 0 mg; Carbohydrates, 2 g; Fiber, 0 g; Sodium, 55 mg.

Procedure

Heat the olive oil in a saute pan over low heat.

Add the carrots, zucchini, fennel, and shallots. Sweat just until the vegetables soften slightly.

In a bowl, combine the sweated vegetables with the red pepper, cucumber, capers, and vinegar. Mix well. Season to taste with salt.

Refrigerate several hours or overnight before serving.

Per 1 ounce:

Calories, 25; Protein, 0 g; Fat, 2 g (69% cal.); Cholesterol, 0 mg; Carbohydrates, 2 g; Fiber, 0 g; Sodium, 55 mg.

Yield: PA pt (625 mL) U.S.

Metric

Ingredients

I

Procedure

2 lb S oz

l.2 kg

Tomatoes, fresh (see note)

l. 2.

Blanch the tomatoes in boiling water for 10 seconds to loosen the skins. Peel and trim them. Cut the tomatoes into quarters.

2 oz

6O g

Garlic, coarsely chopped

S.

Combine the garlic, ginger, and first quantity of vinegar in a

l oz

SO g

Fresh ginger root, peeled,

blender and blend until smooth.

coarsely chopped

4 floz

l20 g

Red wine vinegar

4. Combine the tomatoes, garlic mixture, second quantity of vinegar, sugar, and salt in a stainless-steel saucepan.

5. Bring the mixture to a boil, stirring to dissolve the sugar.

6. Cook at a slow simmer, stirring occasionally, until the mixture becomes thick. There should be about 1V2 pints (750 mL)

2 tbsp 30 mL Chopped hot green chiles 7. Add the chiles and raisins. Simmer another 5 to 10 minutes.

1 oz 45 g Golden raisins Remove from heat and cool.

8. Taste and add additional salt if necessary.

Per 1 ounce:

Calories, 70; Protein, 1 g; Fat, 0 g (0% cal.); Cholesterol, 0 mg; Carbohydrates, 17 g; Fiber, 1 g; Sodium, 125 mg.

Note: If good-quality ripe tomatoes are not available, substitute 2 lb (900 g) canned tomatoes with their juice.

Continue reading here: Pineapple Chutney

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