Curry In A Hurry (Part III)

QUICK GREEN TOMATO CHUTNEY

We made this recipe up tonight, wanting a fresh and light condiment to offset the richness of stuffed peppers baked in cream sauce, and found it delightful enough to share with Cafe Drake visitors.

1. Basically (and feel free to experiment widely and wildly): roughly chop 4 green tomatoes, 1 large onion and 1 clove of garlic and combine all in a saucepan with 2 T. or so of vegetable oil.
   
2. Cook over high heat, stirring and then add 1 peeled and chopped apple (we used Gala). Season with a cinnamon stick, bit of ginger (fresh or dried) and a pinch of coriander seeds.


3. Let all bubble away on reduced heat until broken down and thick. Add 1 T. of apple cider vinegar, reduce heat further to a bare simmer and add honey and salt to taste.


4. The chutney should of course be quite sweet.


5. Cook for maybe 10 more minutes, cool and serve.

PUNJABI BROCCOLI

Broccoli doesn't often appear in Indian cuisine except as a filler ingredient in school cafeteria style Mixed Curry Vegetables. This is a nice way to incorporate the super healthy veggie in a theme meal or just to spark up roasted chicken or duck.

2 T. vegetable oil / 1 t. fennel seeds, approximately / about 3 fresh hot chiles / 1-2 bunches broccoli, depending on size, cut into florets / salt / lemon juice / garam masala (in the spice section of all supermarkets)

1. Heat oil over medium-high heat in a large skillet. Add the fennel seeds.


2. Cook until aromatic, about 1/2 a minute.


3. Throw in the chiles and broccoli.


4. Stir-fry for about 6 minutes or longer.


5. Sprinkle with a lemon juiced directly over the broccoli. Stir once more, season with salt and serve warm.


6. If desired sprinkle with garam masala before serving. A ripe tomato, diced, is also a nice garnish.