Tuesday, May 20, 2014

Cauliflower Chutney for the Girl Who Doesn't Like Mango!


So you think you want the cauliflower chutney recipe? I admit I thought it was a bit odd to pair with crab cakes but since Tribeca Grill did...well, it was worthy of a try. Yes, I must admit that they know what they are doing and they are certainly way more creative than me. I would have been happy with French fries but sometimes it's good to shake things up. Yes, you all, this chutney did just that.

Little did I know that chutney is really just a relish made to add flavor to food. It can be sweet or spicy, wet or dry. And it can contain almost anything. Typically the ingredients involve something acidic such as lemon juice or vinegar, and a fruit, vegetable and a spice. I love Indian food and my only experience with chutney has revolved around that. I've had mint chutney and cilantro chutney and the above mentioned mango chutney. Now I adore mangoes, but not in chutney form!

Different varieties of chutneys are found in different regions of India. It seems the sky is the limit when it comes to chutney. Kind of like thinking Heinz 57 except with a lot more varieties. And that is kind of how I think of chutney now that I did a little more research. Though chutney is certainly not ketchup it could be used to jazz up most any food in the same way that I used to use ketchup as a kid. Well, I admit to also using it to cover the taste of foods I didn't like, and maybe that's what some chutney lovers do too!


Using cauliflower in a chutney doesn't seem very common, but I'm not sure there is anything common about Tribeca Grill. However, tomatoes and raisins are found a bit more often. I adapted this recipe from a book I'm really enjoying, "Made in America-Our Best Chefs Reinvent Comfort Food" by Lucy Lean. (Love her name!) Cauliflower chutney was a recipe even Manservant enjoyed and he is not big on vegetables. Flavorlicious and a touch spicy, I could even see this on a burger, or a rack of lamb. Or a piece of grilled fish. You know what I'm talkin' about!

I used tomato sauce, instead of tomato paste. I like things a bit saucier, so I took liberties, one says. My mother might say I made it more ketchupy. Good word, huh? Time now to think outside the box and get on with it. This is seriously good stuff!


Tomato, Cauliflower and Raisin Chutney
Adapted From: Tribeca Grill
Serves: 2 as a side dish or a chutney!
Time to prepare: about 45 minutes total
Ingredients:
1 1/4 c cauliflower, cut in good sized florets, caramelized
2 T butter
1 T olive oil
2 cloves garlic, thinly sliced
1 shallot, thinly sliced (My shallot was big, so I am guessing it was about 1/3 c)
1 c tomato sauce
1 T anchovy paste or 2 anchovy fillets
1 T sugar
Pinch of red hot pepper flakes
8 plum tomatoes quartered 
1/4 c white wine
1 t capers
1/3 c golden raisins

Directions:
In a medium saucepan over medium heat, melt 2 T butter. Add cauliflower and toss in butter. Cover. (This helps cook the cauliflower while also letting it get nice and golden.) Check every few minutes so that it doesn't burn. Let it get golden on all sides until it is nicely caramelized. This takes 10-15 minutes. Do not cook on too high a heat or you will burn the cauliflower and not cook the inside of it!

Remove from pan and set aside. In the same pan, add 1 T of olive oil and saute the garlic and shallots over medium heat for about two minutes. Add the tomato sauce, anchovy paste or fillets, sugar and pepper flakes. Add tomatoes, wine and capers and let simmer for about 15 minutes. Do not overcook or reduce further. Taste and adjust seasonings as necessary. (If you want it spicier, saltier or sweeter, now is the time!)

Fold in cauliflower and raisins and cook about 3 minutes longer.

More to try:


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54 comments:

  1. Your chutney looks incredible, and yes, I have NEVER used cauliflower in it - but I will now, your recipe looks divine :D

    Cheers
    Choc Chip Uru

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    1. I have to admit that I was pleasantly surprised with this! Let me know what you think!

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  2. I do like mango chutney, but I've never met a chutney I didn't like. Include ketchup, which actually is a form of chutney (weird, I know). Never had a cauliflower one, though. This looks really interesting. And of course healthier than fries with the crab cakes. Though with crab cakes, I'd probably like a side of fries too. ;-)

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    1. I'm with you, John! Of course, I'd be happy with a side of fries most anytime!

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  3. Pretty inventive substituting cauliflower for mango! I like them both, but I'd definitely pick your cauliflower chutney!

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    1. This was very good. I liked the consistency better. Thanks, Liz!

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  4. This recipe has me intrigued.Love all the ingredients. I can't wait to give it a try .

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    1. Unusual, huh? It was so good I ate the rest of it today at room temperature-with a quesadilla! You got me started!

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  5. Hi Abbie, I bet this is amazing, love the cauliflower twist.

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  6. Nooo...who does not like mango?! ;) This looks great. I've never even heard of cauliflower chutney before. Now you've got me itching to try some.

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    1. I love mango! I just don't like it in chutney!

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  7. Thank you for visiting my page :). I don't really like cauliflowers, but I would definitely eat this cauliflower chutney as it looks so delicious!

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    1. it took me awhile to like cauliflower as my mother never made it often. Now I happen to love it and since my husband doesn't like broccoli, I make cauliflower! Thanks for stopping by!

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  8. Cauliflower in chutney...what a creative idea! As much as I love lots of spring veggies, cauliflower still stays on the top of my favourites. Your chutney looks great. Well done, Abbe.

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    1. That's so sweet, Angie! Cauliflower does work well in chutney, though I do not admit to being a chutney expert!

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  9. What a great use for cauliflower - LOVE the ingredients and flavors here!
    Mary

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    1. Thanks Mary. Cauliflower is really a versatile vegetable and it lends itself to so many different flavors. This is proof of that!

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  10. I have never seen a cauliflower chutney but I'd be quite happy to try it. What is it about mangoes that you don't like?

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    1. Love mangoes, Denise. Just not in chutney!

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  11. This does look just amazing - I am imagining all the great things it would go with, and it's a long list! Thanks for a wonderful recipe!

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    1. Thank you, Donalyn! It goes with most anything and often steals the show!

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  12. I've never known someone who does not like mangoes!!! so you are my first and there is always a first for everything... :) I like your recipe looks great.

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    1. I guess I mislead, Amira. I love mangoes, but not in chutney! Maybe because I don't like hard, unripe chunks and that is always what I seemed to encounter in mango chutney!

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  13. beautiful,flavorful and perfect chutney...with cauliflowers and your list of ingredients....we can imagine it tasting quite like the pickle we have made this summer with those cauliflowers and chilies.....thanks :-)

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    1. Thanks Kumar! You guys have the best pickles! But my son, just pickled some cauliflower for me, made with lemon juice and didn't add any sugar. It was quite good!

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  14. I love that flavour combo.... just exquisite!

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    1. Thanks Cquek! It does border on exquisite!

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  15. I grew up with chutney - the mint kind, tamarind, a few tomato ones, a cilantro-ish one were the most common. This cauliflower looks great (and I really love cauliflower :)

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    1. Those are the ones I've tried too, Joyti. And I like those! This is a nice change!

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  16. Interesting & very innovative, Abbe! The colour is enough to make me salivate. Heehee!

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  17. Wow what an interesting recipe for chutney! We love cauliflower and never - ever thought of making it into a chutney. Genuis!

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    1. Well, Tribeca Grill is the genius! I am just the cooker-so to speak!

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  18. I am a chutney girl! And even I have never heard of a cauliflower chutney. Cauliflower pickles - yes. chutney No! Love the combination of ingredients in this.Looks really GOOD.

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    1. S you confirm this then? I googled and found nothing, but ya never know! Thanks, Ansh!

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  19. I'm a huge mango fan, but also a cauliflower one. Your chutney looks amazing! Great recipe thanks for sharing.

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    1. Thank you Nancy! I bet you get great mangoes!

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  20. I wouldn't have thought of cauliflower either but this chutney sounds amazing.

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    1. Me too, Maureen. But it works. Really, really well!

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  21. I love chutney because I'm always craving vinegar. This twist with cauliflower sounds amazing Abbe, certainly a recipe to try! Peach chutney is my favorite so far. And you're right to trust food combinations from Tribeca Grill, jaja!

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    1. I love vinegar too Paula! And I've missed you and hope you are doing well! The capers, wine and anchovies really help with the sweet and sour!

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  22. Mmmmmm ... this recipe was worth the wait, for sure! I love chutney, but my experience with it also pretty much centers on Indian restaurants. What a delicious change of pace to use cauliflower! I can definitely see why this was such a hit - such a fantastic combination of sweet, savory, tangy, spicy flavor! Yum!!!!

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    1. And healthy Shelley;) It was a great change of pace and I never would have thought to pair it with crab cakes, but the sweet and sour and saltiness of this really helps cut the richness of the crab and accents it in such a great way. (Now, that was a very long sentence!)

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  23. Well cauliflower is trending now, so from that standpoint good choice. But from the taste point of view-----good choice AGAIN. Lol. What a combo of flavors---totally different from any chutney I have tasted. Excellent.

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    1. Thanks Carol! And what tea would I put with this?

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  24. Thanks Abbe - I never knew you could do this! So unique and fascinating. I thought chutney was always sweet - but now I know!

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    1. Since chutney is really similar to a relish or pickle, I guess that is why it works. More like a sweeter pickle, perhaps? But i think you'd like this, Tricia!

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  25. Hi Abbe,

    I like mangoes but happy to eat lots of this chutney too :D

    Zoe

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  26. My friend Ansh has taught me so much about Indian food; I think we all have carried a lot of preconceived notions that are so far off base it's sort of embarrassing now that I know!

    This sounds so interesting; would love to give it a try.

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    1. I'd love to talk to Ansh more! I've always loved Indian food though, maybe because I love the word exotic. And I think Indian food is very exotic-and good!

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  27. I'm glad you liked the color, Shirley because I didn't think my photos were so good for this. Thanks for the comment!

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