Fresh Coconut Chutney with Tamarind and Cilantro

I virtually never purchase chutneys because they are so easy to make at home. The additional plus is that the cook in their own home kitchen can control the quality and portions of ingredients that go into the mix.

This particular fresh green chutney was made to accompany some fried Indian savories. Tamarind and coconut adds some natural sweetness with some earthy cilantro added to the mix with spices and chilies. This is a versatile chutney that goes well with anything that needs a bit of dressing up.

Fresh Coconut Chutney with Tamarind and Cilantro

Recipe by Lisa Turner Cuisine: Indian Published on April 4, 2015 Simple versatile fresh chutney with coconut, tamarind and fresh cilantro Print this recipe Ingredients: 2-inch piece tamarind pulp 4 tablespoons fresh cilantro (coriander), trimmed and chopped 2 tablespoons coconut sugar or brown sugar 2 to 3 green chilies, seeded and chopped 1/2 teaspoon sea salt, or to taste 1 cup unsweetened dried grated coconut 2 tablespoons ghee, coconut oil or sesame oil 1 teaspoon brown mustard seeds 1 teaspoon cumin seeds 1/4 teaspoon asafetida small handful of dried curry leaves, crumbled Instructions: Soak the tamarind in 1/2 cup of hot water for 20 to 30 minutes. Press the tamarind with your fingers to remove any excess seeds and tough fibers. Drain through a sieve, collecting as much of the pulp as possible. Combine the tamarind pulp, fresh cilantro, sugar, chilies and salt in a blender or food processor and blend until smooth. Add the coconut and process further until everything is well combined. Transfer to a bowl. Heat the ghee, coconut or sesame oil in a small saucepan or frying pan over medium heat. When hot, add the mustard seeds and cumin seeds and fry until the mustard seeds turn grey and begin to splutter and pop. Toss in the asafetida and curry leaves, stir a few times, and pour over the chutney. Stir and serve with your favorite Indian flat breads or savories. Refrigerate in a sealed container for up to 2 to 3 days. Makes about 1 1/2 cups

Other chutneys to enjoy from my vegetarian kitchen:
South Indian Tomato Chutney
Green Mango Coconut Chutney
Easy Spicy Tomato Chutney
Cashew Chutney (Kaju Chatni)

Avocado and Tomato Salsa with Chipotle

One can never have enough ideas for salsas as far as I am concerned. Not only do they feature as a condiment or dip, they sometimes occupy a central role in the main dish. This salsa is perfected suited as an appetizer and accompaniment. As creamy chunks of avocado fill out this salsa, it was the star of a recent meal as a topping for hummus served with some flat breads. The chipotle adds a fairly intense and smoky heat that lingers all the while cooled and tempered by the chunks of refreshing avocado. It's snap to whip up too and requires no cooking time at all. I do recommend the fresh herbs here for additional flavor and freshness. Certainly some Kalamata olives would be a fine addition, and next time I make this a handful will be included in the mix.

Avocado and Tomato Salsa with Chipotle

Recipe by Lisa Turner Cuisine: Mexican Published on March 12, 2015 Simple, colorful and vibrant no-cook avocado and tomato salsa with herbs and smoky chipotles Print this recipe Ingredients: 1 to 2 dried chipotle chilies 1-inch piece ginger, grated or finely chopped 1 large shallot, finely chopped 1/4 cup fresh mint leaves, finely chopped 1/4 cup fresh cilantro, finely chopped juice from 1 lime (2 tablespoons) 1/2 teaspoon ground cumin dash of paprika 1 tablespoon olive oil 2 teaspoons white wine vinegar a few pinches of sea salt 1 pint (2 cups) cherry tomatoes, halved or quartered 1 avocado, pitted and chopped Instructions: Soak the chipotle chilies in hot water for 30 to 40 minutes until softened. Drain and finely chop. In a medium bowl, mix together the chilies, ginger, shallot, mint, cilantro, lime juice, cumin, paprika, olive oil, vinegar and salt. Toss in the tomatoes and then stir in the avocado. Makes about 3 cups

Other delightful salsas to enjoy:
Mexican Tomato and Jalapeño Salsa
Feta and Olive Salsa
Black-Eyed Pea Salsa
Avocado Pomegranate Salsa

On the top of the reading stack: The Complete Coconut Cookbook: 200 Gluten-free, Grain-free and Nut-free Vegan Recipes Using Coconut Flour, Oil, Sugar and More

Audio Accompaniment: Biosphere

Mexican Tomato and Jalapeño Salsa

For the most part, I make all of my own sauces, salsas and chutneys. Preservative laden store-bought varieties usually pale in comparison to the ones made in our own kitchens with fresh ingredients. Most of the ones I make are relatively easy to prepare too, requiring little time or fuss. This fiery salsa is a fine example and can be made as spicy or as mild as you please, simply by adding more or fewer jalapeños and some spices.

Very easy to make up, this salsa can also be made ahead of time as it keeps well in the refrigerator for a couple of days … or just in time for Super Bowl Sunday where it will make a great dip for nachos or many other football snacks. It's thick and chunky, with fresh heat from jalapeños and tanginess from the tomato and lime juice, and also makes a great condiment for your favorite baked or fried savories, bean cakes or vegetable burgers.

Mexican Tomato and Jalapeño Salsa

Recipe by Lisa Turner Cuisine: Mexican Published on January 29, 2015 Simple thick and chunky tomato and lime salsa with a fresh jalapeño kick Print this recipe Ingredients: 2 teaspoons olive oil or sesame oil 2 shallots, diced 2 to 3 jalapeños, seeded and finely chopped 2 ripe medium tomatoes, diced 1 tablespoon white wine vinegar juice from 1 lime (2 tablespoons) sea salt to taste 2 tablespoons fresh cilantro, chopped Instructions: Heat the oil over medium heat in a medium saucepan. When hot, add the shallots and sauté for 4 to 5 minutes until softened. Stir in the jalapeños and fry for another 2 to 3 minutes. Add the tomato and vinegar. Simmer, stirring often, for 5 to 10 minutes until thickened to desired consistency. Stir the lime juice in near the end of the cooking time. Season with salt and stir in the fresh cilantro. Serve warm or at room temperature. Makes about 1 1/2 cups

Other salsa recipes to try:
Basic Fresh Salsa
Black-Eyed Pea Salsa
Feta and Olive Salsa

On the top of the reading stack: The newspaper

Audio accompaniment: John Lee Hooker

Homemade Guacamole

To celebrate Cinco De Mayo, a Mexican holiday that is celebrated worldwide, especially in North America, I was recently treated to a lovely package that included some wonderful avocados, a beautiful silver serving bowl, and all kinds of other kitchen goodies. I'm not Mexican myself, but to celebrate this package I made — what else? — homemade guacamole. Every one loves it when I make this luscious dip, and it disappears in hardly more time than it takes to set out the bowl. It's excellent served with homemade quesadillas and tortilla chips or any other little bites asking for some creamy avocado goodness. Best to double the quantity here if a number of guests are expected and it keeps well for a few days besides.

Because you can never have enough guacamole in my opinion, I'm sharing this recipe again with updated photos.

Homemade Guacamole

Recipe by Lisa Turner Cuisine: Mexican Published on June 5, 2008 Spicy, tangy and creamy, this fresh homemade guacamole is a crowd-pleaser to be sure Print this recipe Ingredients: 2 ripe avocados, peeled and pitted 2 tomatoes, seeded and finely chopped 2 shallots, finely chopped 1 small onion, finely chopped 2 scallions, finely chopped 1 clove garlic, crushed 2 to 3 jalapeños, seeded and finely chopped juice from 1 lime 1/4 teaspoon ground cumin 1/4 teaspoon chili powder pinch of cayenne 1 tablespoon fresh cilantro, chopped sea salt and fresh ground black pepper to taste Instructions: Peel the avocados and remove the pits. Transfer to a medium large bowl and mash with a fork or potato masher. Add the remaining ingredients and mix well. Season with salt and black pepper. Serve cold or at room temperature. Makes about 2 cups or 4 servings

More dips from Lisa's Vegetarian Kitchen you are sure to enjoy:
Marinated Sun-Dried Tomato Hummus with Olives
Black-Eyed Pea Salsa
Corn and Pinto Bean Dip
Feta and Olive Salsa

Easy Spicy Tomato Chutney

I am a firm believer in making my own sauces and condiments at home rather than resort to store-bought versions. For the most part, they are trouble free and much superior in flavor and freshness. I made this one to go along with my chickpea quinoa vegetable burgers. If I was going to go to the trouble of coming up with a fabulous vegetable burger, the least I could do is to dress it up with something made with as much care, if a whole lot less time!

Easy Spicy Tomato Chutney

Recipe by Lisa Turner Cuisine: Indian Published on March 17, 2014 Quick and simple, this spicy tomato chutney with fresh and sun-dried tomatoes is rich, vibrant and zesty Print this recipe Ingredients: 4 to 6 sun-dried tomatoes 2 tablespoons sesame oil 3 to 4 dried whole red chilies, broken into pieces 2 teaspoons cumin seeds 1 teaspoon brown mustard seeds 1-inch piece cinnamon stick 2 large tomatoes, partially seeded and finely chopped 1 teaspoon ground coriander 1 teaspoon paprika 1/2 teaspoon mustard powder 1/4 to 1/2 teaspoon cayenne a few pinches of asafetida generous handful of dried curry leaves 2 tablespoons coconut sugar or brown sugar 1 teaspoon sea salt Instructions: Soak the sun-dried tomatoes in hot water for 30 minutes, then drain and finely chop. Heat the oil in a frying pan over medium heat. When hot, add the chilies, cumin seeds, mustard seeds and cinnamon stick to the pan. Stir and fry for about 3 to 5 minutes until the cumin seeds darken a few shades and the mustard seeds turn grey and begin to pop. Add the sun-dried and fresh tomatoes along with the remaining ingredients. Cook, stirring often, until thickened — about 10 to 15 minutes. Serve warm, at room temperature, or chilled. The chutney will keep in a sealed container in the refrigerator for up to 3 days. Makes 2 cups

Other condiments to serve up:
Coconut and Mint Chutney (Nariyal Podina Chatni)
Coconut Tamarind Chutney
Quick and Easy Tomato Chutney
Velvety Tomato Chutney

Green Mango Coconut Chutney

This easy and attractive chutney was made up to go along with curried quinoa and wild rice savory cakes. Bold and assertive, with a layering of intriguing sweet, tart and peppery flavors from the mango, coconut, fresh orange and lime juices, dried apricots, chilies and cilantro, this a refreshing accompaniment to Indian savories. Also consider serving alongside basmati rice and a soup or dal curry for a most satisfying meal.

I've made this chutney before, but last time I used ripe red mango rather than the unripe green mango used here. I enjoyed both versions, but this one is less sweet and somewhat more tart. Delicious either way. It's essentially uncooked, as the only "cooking" is the quick frying of brown mustard seeds.

Green Mango Coconut Chutney

Recipe by Lisa Turner Adapted from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking Cuisine: Indian Published on February 19, 2014 Vibrant and refreshing, slightly sweet and slightly tart green mango and coconut chutney Print this recipe Ingredients: 2 medium unripe green mangoes (2 lbs or 900 g), peeled and shredded 1/3 cup dried shredded unsweetened coconut 2 tablespoons diced dried apricots 1 tablespoon fresh orange juice 1 tablespoon fresh lime juice 1 teaspoon sea salt, or to taste 1/2 teaspoon cayenne 1/2 teaspoon paprika 2 fresh green chilies, seeded and finely chopped 2 tablespoons sesame oil or coconut oil 1 teaspoon brown mustard seeds 1/4 cup fresh cilantro, finely chopped Instructions: In a large bowl, combine the shredded mango, coconut, apricots, fruit juices, salt, cayenne, paprika and green chilies. Cover the bowl and marinate for 1 hour. Heat the oil in a small saucepan over medium heat. When hot, add the mustard seeds and fry for 30 to 60 seconds or until they turn grey and begin to splutter and pop. Pour into the chutney and stir in the cilantro. Serve right away or cover and refrigerate and use within 1 to 2 days. Stir before serving. Makes 1 1/2 to 2 cups

Other chutneys you are sure to enjoy:
Fresh Tomato Chutney
Chunky Cashew Tamarind Chutney
Roasted Toor Dal and Tamarind Chutney
Tamarind Chutney with Coconut, Mint and Parsley

On the top of the reading stack: various volumes, the newspaper, cookbooks and food magazines

Audio accompaniment: Paul Kalkbrenner

Lemony Basil Hummus

Hummus is a classic Middle Eastern spread or dip, traditionally made up of mashed chickpeas, olive oil, tahini and garlic. Such a combination presents unlimited possibilities to be explored by eager and inventive cooks. Keep it simple and classic or come up with your own fusion style version to serve up as an appetizer, for lunch, or dinner with vegetables and flat breads, or simply as a nourishing snack whenever the need to energize strikes.

This is pretty much a classic version of hummus with the addition of fresh basil and lemon juice to add extra fresh flavor. Think of it as a pesto hummus, with basil lurking in each bite in a subdued way. I like my hummus fairly thick in texture but this is a forgiving recipe, so of course feel free to adjust the measurements here according to your preferences for a thinner version.

Lemony Basil Hummus

Recipe by Lisa Turner Cuisine: Middle Eastern Published on January 2, 2014 Fresh tasting lemon hummus with basil and a hint of a peppery chili kick Print this recipe Ingredients: 1 cup dried chickpeas (3 cups cooked or 2 14 oz cans) 3 to 5 sun-dried tomatoes 1 teaspoon ground cumin juice from 1 large lemon (3 tablespoons) 1 to 2 cloves garlic, chopped 1 to 2 red chilies, seeded 2 tablespoons tahini 1/2 cup olive oil, or more as needed small handful of fresh basil (1/3 cup loosely packed), chopped sea salt to taste fresh cracked black pepper to taste Instructions: Rinse the chickpeas and soak for 8 hours or overnight in several inches of water. Drain and rinse, then transfer to a medium saucepan and cover with several inches of fresh water. Bring to a boil, reduce heat to low, cover, and simmer for 1 to 1 1/2 hours or until tender. Drain and transfer to a food processor. While the chickpeas are cooking, soak the sun-dried tomatoes in hot water for 20 minutes, then drain and chop. Add the sun-dried tomatoes, cumin, lemon juice, garlic, chilies and tahini to the food processor. Pulse until everything is well combined, scraping down the sides of the bowl as needed. Gradually add the fresh basil and olive oil, pulsing, until you reach your desired consistency. Season with salt and black pepper. Makes 3 1/2 cups

More delightful dips and spreads from my kitchen:
Avocado Chickpea Hummus
Hummus with Sun-dried Tomatoes, Goat Cheese and Olives
Kalamata Olive Tapenade
Red Lentil and Toasted Walnut Tapenade with Olives and Sun-Dried Tomatoes

On the top of the reading stack: The Great Vegan Bean Book: More than 100 Delicious Plant-Based Dishes Packed with the Kindest Protein in Town! - Includes Soy-Free and Gluten-Free Recipes! by Kathy Hester

Audio Accompaniment: Off the Sky