
The Kumquats of Wrath
UPDATE: Good idea, Margot…consider this “Lakshmi-Spiegel Green Chutney” entered in AFAM
I never spend much time with dead tree cooking publications. After I get through all the blogs, there’s just no time left. Plus, as you can probably tell, I’m not one for following recipes.
However, as Gansie mentioned previously, every time I go down to D.C., she sends me back on the bus with a pile of Bon Appetites, Gourmets – and if I’m lucky – Cook’s Illustrateds. Because she’s strangely obsessive a truly dedicated co-editor, she even steals little arrow flags from her office and marks every page for me that mentions pine nuts, phyllo or Padma Lakshmi.
It was this way I learned that the December issue of Gourmet featured the famed cookbook author/Top Chef host/2nd runner-up for Eater of the Year, and offered a few of her chutney recipes. The new Gourmet.com doesn’t seem to have this one in their archives, so here it is:
“Green-eyed Monster” Chutney
1 3/4 lb seedless green grapes (5 cups)
5 cups loosely packed mint leaves
1 cup fresh lemon juice, or to taste
2 1/2 fresh habanero chiles or 5 small serrano chiles, stems discarded.
Puree ingredients with 1 1/4 teaspoons salt (or to taste) in a food processor until almost smooth. Transfer to jars and keep chilled, covered.
***
I’m big on the sweet-and-spicy lately, so I thought I would give it a try. However, they didn’t have green grapes this time of year at the co-op, so instead I grabbed a green tomatillo and a handful of kumquats (I’m sure anyone who has taken a basic home-ec class knows when you can’t find green grapes, just sub in tomatillo and kumquats).
Also, I grabbed a jalapeno instead. And since kumquats are citrus-y enough, I skipped the lemon. OK, I can’t follow an effing recipe. Still, my newly-invented chutney, which I slathered on pieces of pork tenderloin, was pretty great.
Lakshmi-Spiegel Green Chutney
2 cups loosely packed mint leaves
1 jalapeno pepper, stems and seeds discarded (or kept, if you like it crazy)
1 tomatillo
8 kumquats (I cut these and picked out the seeds – there aren’t many – but it’s just fine to eat the rind).
1 garlic clove
Blend these ingredients together in a food processor. Drizzle in olive oil to thin it out a bit. Add salt to taste, and pepper. I know, Indian food never has pepper, but I think it should.
ps – if anyone has tips for what to do with leftover kumquats, speak now.
holy hell. very inventive. i haven’t played with any tropical fruit, and after reading this WaPo article, plus your post, i’m super inspired.
seriously, no suggestions for leftover kumquats? Where are you, JoeHoya?
Hi,
I’m hosting AFAM – kumquats this month, today is the last day and I would love to have this recipe as your entry.
http://www.coffeeandvanilla.com/?p=2011
Thank you, Margot
Hi,
Just a short note to let you know that April’s AFAM (Kumquats) round-up is now online:
http://www.coffeeandvanilla.com/?p=2213
Margot