Vegetable Chutney with Garlic

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Vegetable Chutney with Garlic

 

salt to taste

2 cups peeled and roughly chopped carrots

2 cups shredded green head cabbage or Napa cabbage or chopped bok choy

1/4 cup peanut or other oil

1/4 cup roughly chopped garlic

1/4 cup minced onion

1/2 cup stemmed, seeded, and minced red bell pepper

1 tablespoon peeled and minced fresh ginger

1 tablespoon curry powder

1/4 teaspoon freshly ground black pepper

1/2 cup any vinegar

1/2 cup water, or more if needed

1/4 cup sugar, honey, or other sweetener

minced fresh mint, parsley, or cilantro leaves for garnish

 

Bring a pot of water to the boil and salt it; cook the carrots until they are

nearly tender, 5 to 10 minutes. Remove the carrots with a slotted spoon and cook

the cabbage in the same water, just until it loses its crunch, 3 to 5 minutes.

Remove the cabbage with a slotted spoon.

Meanwhile, place the oil in a broad saucepan or large, deep skillet and turn the

heat to medium-low. Add the garlic, onion, red pepper, and ginger and cook,

stirring, until the onion is translucent, about 5 minutes. Add the curry powder

and cook, stirring, for 2 minutes. Add the pepper, vinegar, water, salt, and

sweetener and turn the heat to medium. Bring to a boil and cook, stirring

occasionally, for about 5 minutes.

Add the carrots and cabbage and cook until the vegetables are very tender, 15

minutes or more. If more water is needed, add it. Taste and adjust seasoning.

Use within 2 days, and serve hot, warm, or at room temperature. Garnish just

before serving.

Yields 4 cups.