Recipe Friday: Banana-Ginger Chutney (and, another plug for Real Foods!)
Posted March 4, 2011on:
Well, Hello There!
It’s been a while. No excuses, I just lost the inspiration. I am back with full-force blogging a few times a week, friends, considering that food is now a bigger part of my life: I now have one personal chef client, and I’m researching how I can expand that, going forward! (As for the immediate moment, I’m recovering from a major hip surgery four days ago. All is well.)
Before I get to my recipe of the week, a reminder to emphasize whole, unprocessed foods. Not that I don’t have chips every now and then, but they’re not dinner every night. I know I’m not alone when I say that when I’ve switched my diet towards less processed foods, I haven’t had to worry about my weight so much. Yes, this means that you may have to put in some more effort on the weekends to put together meals to freeze and eat on weeknights, but your overall health is worth it!
I’ve talked with a number of people recently who’ve been on-again-off-again dieting, and I don’t even consider the word “diet” when I emphasize fruits/vegetables/grains. It’s so much less mental effort to just grab a piece of fruit for a snack than to have to calculate how many carbs, or calories, or points you can have…. If you don’t know where to start, I have some great recipes on this site! (And if you live in the Seattle area, I’m happy to cook for you, and/or provide you with cooking advice and advice on preparing and freezing ahead of time. Your body and health are worth the education!)
The recipe that I chose is something I use as a unique hors d’oeuvre. Of course, it can be used in place of any chutney or sauce (on a sandwich or burger), but I really enjoy it spread over a block of soft cheese (light cream cheese) as a dip or spread for wheat crackers.
from Vegetarian Planet
1/2 c lime juice (from about 4 limes)
1 c minced onion
2 tbsp minced fresh ginger
1 Granny Smith or other tart apple, chopped into 1/2 inch pieces
8 ripe bananas, cut into 1 inch chunks
2/3 c sugar (equivalent agave may work here, too)
1/3 c chopped walnuts, lightly toasted (I’m thinking of trying pecans next time)
2 tbsp chopped mint (optional)
1. In a large, heavy-bottomed saucepan over medium heat, combine all of the ingredients except the walnuts and mint, Let the chutney simmer for 30 minutes, stirring occasionally.
2. Remove the pan from the heat, and stir in the walnuts and mint. Transfer the chutney to a container with a tight-fitting lid, and let the chutney cool uncovered. When it is cool, cover and refrigerate it. It will keep well in the refrigerator for 2 weeks.
I’d love to try adding a minced jalapeno to this, too! That would work especially well in combination with the soft cheese, since the creaminess would offset the heat.
What’s your favorite way to use chutney or relish?