Indian/Asian Feast part two

The Indian Feast continues in my menus. Leftovers of both of these chutneys have tickled my palette with spicy flavor. I used the leftover pineapple chutney to make a quick dessert. It makes a fabulous rice pudding when you add about half this recipe to a cup of leftover Jasmine rice. I cooked the rice replacing 1/2 cup water with 1/2 a cup of lite coconut milk.

I followed the cookbook's suggestion of adding leftover mango chutney to a peanut butter sandwich. Since I also had leftover chopped peanuts, instead of using peanut butter I combined the peanuts with the chutney and spread it on toasted whole grain bread for my second breakfast today. Very tasty.

I think the remaining recipes will have to be in Indian/Asian Feast part three on another day.

Pineapple Chutney

A sweet chutney to serve with curries or as an appetizer spread on toasted flatbread.


1 20-ounce can pineapple chunks in juice
1/2 teaspoon black mustard seeds
1 teaspoon grated peeled fresh ginger root
1/3 cup raisins
1 tablespoon brown sugar
2 tablespoons cider vinegar

Drain the pineapple and chop the pineapple chunks roughly in half.

Heat a non-stick skillet over medium-high heat until quite hot and add the mustard seeds. The mustard seeds will immediately begin to pop and fly all over the place so have a cover close at hand. Since there is no oil to hold the seeds in the pan, you will also need to remove the skillet from the heat. Remove the cover and stir in the pineapple. Add the raisins, sugar, vinegar. Return the skillet to the heat and bring to simmer. Reduce the heat and cook uncovered on low, stirring a couple of times, until most of the liquid has evaporated.

This can be served hot, chilled or in between. It will keep in the refrigerator for a couple of weeks.

Adapted from Moosewood Restaurant Simple Suppers

Mango Chutney

I almost never use the microwave for actual cooking, but for this chutney it is perfect. And it takes less than 10 minutes.

1 mango
1/2 cup sugar
1/4 cup finely chopped red onion
2 tablespoons white vinegar
2 tablespoons finely chopped green bell pepper
1/2 tablespoon grated fresh ginger
1/2 teaspoon ground ginger
1/8 teaspoon ground turmeric
1/8 teaspoon ground cloves
fresh ground black pepper to taste

Peel, halve and seed the mango and cut into 1/2-inch cubes. Not experienced with mangoes? Learn how to easily cut the mango into chunks.

Combine the mango with all other ingredients in a deep 1 1/2-quart microwavable casserole.

Cook, uncovered, at full power for 7-10 minutes, depending on your microwave.

Allow the chutney to cool slightly; then cover tightly and refrigerate. It will keep for about a week in the refrigerator.

Makes one cup.

From The New Basics Cookbook by Julee Rosso and Sheila Lukins

Sesame Broccoli

2 teaspoons seasoned rice vinegar
1 teaspoon dark sesame oil
1 tablespoon vegetable broth or water
1/4 teaspoon crushed red pepper flakes
1 bunch broccoli (about one pound)
black sesame seeds


In a small bowl, whisk together the vinegar, sesame oil, and red pepper flakes and set aside.

Cut the broccoli into florets and using a vegetable steamer cook until crisp-tender. ( I am not recommending this particular product, although I see nothing wrong with it. If you do not steam vegetables, this widely available gadget will make it easy for you.) Toss the warm broccoli with the dressing and sprinkle with the sesame seeds. Serve at room temperature.

Adapted from Moosewood Restaurant Simple Suppers