More than just a condiment, this spicy herb is among the world’s favorites for flavor and health.
Makes 6 servings (2 cups)
This sweet and spicy sauce makes the perfect accompaniment for omelets or grilled, roasted or broiled salmon, chicken or pork. Round out the meal with braised baby bok choy, broccoli or a mixed vegetable medley.
Note: If using frozen fruit, reduce the juice by one-half. You can double or triple the recipe but do not double or triple the liquids; use only enough to fill the pot to a depth of 1/4 to 1/2 inch, then use a shallow and wide pot to reduce the juices quickly.
Variation: Peach-Mustard Chutney. Replace mango with 3 to 4 fresh, ripe but firm peaches. To remove the skins, dip peaches in boiling water until the skins loosen, about 30 seconds. Plunge peaches in ice water and slide off skins. Remove from water. Pit, then chop fruit into bite-size pieces.
The above recipes are adapted from The Garden of Eating: A Produce-Dominated Diet & Cookbook by Rachel Albert-Matesz & Don Matesz (Planetary Press, 2004).
Rachel Albert-Matesz is a freelance food and health writer, cooking instructor and personal chef who lives in Phoenix. For more information about the book, classes and services, visit www.TheGardenOfEatingDiet.com .
Click here for the original article, The Magic of Mustard.
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