Kevin loves both cranberries and rhubarb, so I decided to combine them, just for him. You can enjoy this chutney right away, or put it up and save it to pull out at the holidays. Festive! As with any chutney, adjust to your taste — you can make it a little sweeter, a little tangier, a little spicier.
NOTE: Rhubarb leaves are toxic and humans should never ingest them. Please resist the urge to save them for a salad.
1 red onion, chopped fine
2 T chopped ginger
1 c. apple cider vinegar
about 2 c. cranberries
1 c. chopped dates or golden raisins
1 stick cinnamon
1/2 t. crushed red pepper flakes
2 T jaggery or dark brown sugar (or more to taste)
about 1 c. chopped rhubarb stalks
1. Combine all ingredients except rhubarb in a medium pot, bring to a boil, then turn down heat and simmer 10-20 minutes, stirring occasionally, until cranberries have popped and you have a sauce-like consistency.
2. Add rhubarb (if you add it at the beginning, it’ll lose all definition) and cook an additional 5 minutes, stirring. Rhubarb should be soft and cooked through.
Serve room temperature; chutney is a fabulous sandwich spread. Will keep for two weeks in the fridge, or may be canned for long-term storage.
Note that curry leaves (flat, dark-green leaves) are botanically known as Murraya koenigii; they are aromatic and an essential element of Sri Lankan cuisine; they’re becoming more available in the States these days, and can also be ordered online to arrive as fresh leaves. They can be frozen if needed for use in curries, but for this sambol, it’s best to start with fresh green leaves. Do not confuse them with the ‘curry plant,’ which has fuzzy grey-green spiky leaves which smell like curry; it is not edible.
This recipe is a variation on one found in N. Maheswari Devi’s Jaffna Heritage Cooking; she notes: “These recipes, which were found handwritten on manuscripts date back to the pre-Portuguese period. Cooking with honey is an ancient practice, which has endured from generation to generation, and many age-old recipes which use honey as an ingredient can still be found today.”
I mention this in part because I was honestly surprised to see honey as an ingredient; I hadn’t thought of honey as a typical component of Sri Lankan cuisine. But honey is actually perfect in this recipe, beautifully balancing the savory and spicy elements.
10 stalks curry leaves (about 100 leaves / 2 c.)
8-10 dried chilies
1 c. red onion, chopped
1 c. grated fresh coconut (or desiccated coconut reconstituted with a little warmed coconut milk)
2 T honey
1-2 T lime juice (to taste)
1 t. salt
1. In a sauté pan, toast curry leaves on medium-high, stirring, until lightly toasted.
2. Either with a mortar and pestle, or in a food processor, combine all ingredients until well-blended. Taste and adjust seasonings, then serve with rice and curry, roti, etc.
This traditional Sri Lankan condiment, featuring rich tomato flavor gently spiced and sweetened with jaggery, is typically served with thosai, pittu, idli, or rice. It’s also delicious as a component in appetizers, spread on breakfast toast, as a topping for grilled vegetables — the possibilities are endless.
1 lb. tomatoes, diced (about 1 1/2 c.)
2 cardamom pods
1 star anise
1 t. peppercorns
zest of 1 lemon
juice of 1 lemon (about 3 T)
1 cup jaggery or dark brown sugar
1 t. salt
1. In a hot dry pan, toast spices until aromatic. Let cool and grind to powder.
2. Add diced tomatoes to a medium saucepan with remaining ingredients, and bring to a boil. Stir until sugar has dissolved, then turn heat to low and cover.
3. Simmer about 40 minutes. Remove lid, and if mixture is still liquid, simmer uncovered a little longer, until it thickens to jam texture. Use wherever you’d use jam or chutney.
Variation: Replace half of the tomatoes with chopped pineapple.
Note: Jars can be stored in refrigerator for up to 2 weeks.
I learned how to make butter this week ! It turns out to be really easy, esp. if you have a mixer. You can also shake it in a mason jar, if you have a strong arm. And then you can do something that looks fancy, like adding in fresh edible blossoms, like redbuds, to make redbud butter.
1 c. heavy cream
1/4 t. salt (optional)
1/2 c. fresh redbud blossoms, stems trimmed and discarded
1. Mix (or shake) cream & salt if using, starting on low speed and then increasing the speed as it thickens. After several minutes, you’ll have whipped cream — keep going! The whipped cream will start to yellow, then after several more minutes, the fat solids will separate. You’ll see clumps of butter fat forming, with sloshing liquid buttermilk in the bottom of the bowl.
2. Strain the butter fat from the buttermilk using a fine mesh strainer (or cheesecloth). Save the buttermilk in the fridge for later use in other recipes.
3. Pour cold water over the butter, drain, and repeat twice more. (This will help preserve it longer.)
4. Stir in redbud blossoms, then shape into a ball or log or use a mold for interesting designs. Enjoy!
This recipe uses roughly a 1:1 ratio to make a simple syrup out of redbud tea and sugar. The thin syrup is suitable for creating lovely spring drinks; the thicker syrup can be drizzled over pancakes or used to soak a pound cake. Redbud has a delicate floral flavor, so be careful not to overwhelm it with other ingredients.
2 oz (roughly) redbud blossoms
4 c. water
sugar to measure
a little lemon juice
1. Rinse blossoms. (Since you’ll be draining the blossoms, no need to go to a lot of effort to pick off stems.) In a medium pot on high heat, bring blossoms and water to a boil.
2. Remove from heat, cover, steep in fridge 6-8 hours or overnight. You’ve now made redbud tea.
3. Sieve flowers out and weigh redbud-steeped tea. Combine tea with equivalent weight of sugar in a pot on the stove.
4. Bring the mixture to a boil and then simmer 20-30 minutes for a light pink syrup (suitable for drinks), stirring occasionally. For a thicker syrup, such as you might use to soak a cake, simmer another 15-30 minutes, until the mixture is thick enough to coat the back of a spoon. (If you let it go too long, you’ll end up with rock candy.)
NOTE: If your liquid isn’t looking very pink, add a little lemon juice to change the PH and bring out the pinkness.
5. Let cool, and transfer to lidded jars for storage; store in the refrigerator for up to several weeks.
Do you like capers? Pickled redbuds are very similar, but with a faintly floral taste (a little like a sweetpea at first, then tangy), and a lovely color.
1 c. redbud blossoms
1/2 c. vinegar
1/2 c. water
1/2 t. salt (ideally kosher or other non-iodized)
1. Gather redbud blossoms (in bud will work a little better for pickling than fully bloomed) — they come easily off the tree. Rinse blossoms and pick off stems; they’re easy to remove in clusters, so this won’t take long.
2. Combine vinegar, water, and salt; stir to combine.
3. Fill a clean jar with blossoms and cover with brine; add a little water if necessary to completely fill. Screw on top; all blossoms should be submerged in liquid.
4. Leave at room temperature for three days, away from direct heat and sunlight.
5. Transfer jar to refrigerator; it will keep for a few weeks. Enjoy pickled redbud wherever you would use capers.