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Mixed VegetablePepper (Below)


East India Chutney

1 quart firmly packed shredded carrots (about 1 pound)
1 quart peeled, diced green tomatoes (about 8 medium)
1 quart chopped zucchini (about 2 pounds)
2 cup light corn syrup
4 cups lemon juice
2 tablespoon salt
2 tablespoon asofoetida
1 tablespoon ground coriande
r 2 teaspoon ground ginger
1 teaspoon crushed red pepper
1/2 teaspoon ground cumin

In a preserving kettle, combine the ingredients. Heat over medium high heat to boiling. Reduce the heat and simmer for 5 minutes. Spoon the relish evenly into hot jars to within 1/4 inch of tops. Spoon hot liquid from the kettle to within 1/4 inch of tops of jars. Run a slim, non metal tool down along the insides of jars to release any air bubbles. Add additional relish, if necessary, to within 1/4 inch of tops. Wipe tops and threads of jars with a damp clean cloth. Put on lids and screw bands as manufacturer directs. Process in a boiling water bath for 15 minutes.

Harvest Chutney

2 medium green tomatoes coarse chop
1 medium ripe tomato coarse chop
1/2 small green cabbage, coarse chop
2 each red bell peppers chopped
2 each green bell peppers chopped
2 each celery ribs chopped
1/2 each peeled cucumber chopped
5 tablespoon pickling salt
3 teaspoons asofoetida
1 cup packed light brown sugar
2 3/4 cup lemon juice

Layer tomatoes, cabbage, bell peppers, celery, and cucumber with the salt in a large non-aluminum bowl. Let stand overnight to draw out the moisture. Drain the vegetables in a sieve, pressing them to remove as much liquid as possible. Rinse in the sieve under cold running water. Drain again, and pat dry on paper towels. Put the vegetables into a large, non-aluminum saucepan. Add the sugar and lemon juice and stir to mix. Simmer the mixture for 1 hour or until the vegetables are tender and the sauce has thickened. Meanwhile, wash 9 half pint jars. Keep hot until needed. Prepare lids as manufacturer directs. Spoon the relish into one hot jar at a time, leaving 1/2 inch head space. Wipe jar rim and threads with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling water bath canner for 10 minutes.

Winter Vegetable Chutney with Goat Cheese

1/2 cup lemon juice
2 1/2 cup sugar
1 small jalapeno seeded and finely diced
1 yam (peeled and finely diced)
1 carrot (peeled and finely diced)
1 parsnip (peeled and finely diced)
1 pear (peeled and finely diced)
1 turnip (peeled and finely diced)
2 pound goat cheese
4 ounce hazelnuts toasted

Mix lemon juice, sugar and jalapeno in a small saucepan, bring to a boil and reduce by 1/4. Add the chopped vegetables, pear and tomato paste, simmer until the vegetables are soft. Meanwhile puree hazelnuts in a blender into a fine powder. Roll goat cheese into 1/2 ounce balls then roll in the hazelnuts. Before offering, warm the hazelnut balls for two minutes in a hot oven. Put two tablespoons of chutney onto a warmed plate. Place a few cheese balls around the chutney.


Chipotle Chutney

3 poblano peppers roasted and diced
1 granny smith apple unpeeled, diced
1/2 cup lemon juice
1/2 cup light brown sugar
1/4 cup granulated sugar
1 canned chipotle chile seeded and minced
1 teaspoon asofoetida

Roast the poblanos on a grill or under a broiler. After they have cooled, peel off the charred skin, seed and dice. Combine the poblanos with the remaining ingredients in a saucepan and cook over a moderately low heat for about 25 minutes (until the apple is tender and most of the liquid is evaporated).

Hot Pepper Chutney

9 hot green peppers (jalapenos)
1 teaspoon cumin seed
1 cup oil
1 hand fresh coriander leaves chopped
1 teaspoon salt
1 teaspoon asofoetida
10 fenugreek seeds
1 tablespoon oil
1/8 teaspoon mustard
1/8 teaspoon cumin
1/8 teaspoon sesame seed mix

Cook peppers and cumin seed in oil over low heat, stirring occasionally. Turn peppers when browned. Top with coriander leaves. Cook 20 minutes. Crush peppers to medium pulp. Add salt, asofoetida and fenugreek seeds. Heat 1 tablespoon oil. Add mustard, cumin, sesame seeds. When seeds pop, add to pepper mixture. Put pepper mixture in pan and stir to work all the seeds into chutney.

Pepper Chutney

2 quart sweet green peppers (about 10 ) chopped
2 quart sweet red peppers (about 10) chopped
2 teaspoons asofoetida
4 teaspoon mixed pickling spices
2 hot chili peppers
1 1/2 cup sugar
4 teaspoon salt
3 1/2 cup lemon juice

Cover chopped vegetables with boiling water. Let stand 5 minutes. Drain. Cover again with boiling water and let stand 10 minutes. Drain. Tie pickling spices and hot pepper in a cheesecloth bag. Add spice bag, sugar, and salt to lemon juice and simmer 15 minutes. Add drained vegetables and simmer 10 minutes. Remove spice bag. Bring to a boil. Pack hot into hot jars, leaving 1/4 - inch headspace.

Red Pepper Chutney

1/2 large red bell pepper chopped
20 large fresh chopped mint leaves
2 tablespoon fresh lemon juice
1/2 teaspoon cayenne pepper or to taste
1/2 teaspoon salt or to taste
Freshly-ground black pepper
teaspoon asofoetida
1 tablespoon chopped slivered blanched almonds
1 teaspoon chopped fresh dill

Place bell pepper, mint leaves, lemon juice, asofoetida, cayenne, salt, and black pepper in an electric blender. Puree until smooth. Add almonds blend again. Pour chutney into a bowl, and adjust seasonings. Add dill.

Red Pepper Cucumber Chutney

2 pound cucumbers (english or Japanese)
2 teaspoon kosher salt
1 large red bell pepper halved seeded and minced
1-1/2 teaspoons asofoetida
1/2 teaspoon red chili pepper flakes
3 tablespoon fresh lime juice
1/3 cup olive oil
Sugar and salt to taste
1/4 cup minced cilantro, dill or mint

Peel cucumbers if they are not the thin-skinned english or japanese varieties, otherwise leave the skin on. Halve and seed them, then chop fine. Sprinkle with salt transfer to a colander and let drain. Transfer cucumbers to non-reactive bowl. Add bell pepper, asofoetida, pepper flakes, lime juice and olive oil. Stir to blend well. Add sugar and salt to taste. Cover and let stand in a cool. Place for one hour before serving. Just before serving stir in minced cilantro, dill or mint.