So you think you want the cauliflower chutney recipe?
I admit I thought it was a bit odd to pair with crab cakes but since Tribeca Grill did...well, it was worthy of a try.
Yes, I must admit that they know what they are doing and they are certainly way more creative than me.
I would have been happy with French fries but sometimes it's good to shake things up.
Yes, you all, this chutney did just that.
Little did I know that chutney is really just a relish made to add flavor to food.
It can be sweet or spicy, wet or dry. And it can contain almost anything.
Typically the ingredients involve something acidic such as lemon juice or vinegar, and a fruit, vegetable and a spice.
I love Indian food and my only experience with chutney has revolved around that.
I've had mint chutney and cilantro chutney and the above mentioned mango chutney.
Now I adore mangoes, but not in chutney form!
Different varieties of chutneys are found in different regions of India. It seems the sky is the limit when it comes to chutney.
Kind of like thinking Heinz 57 except with a lot more varieties. And that is kind of how I think of chutney now that I did a little more research.
Though chutney is certainly not ketchup it could be used to jazz up most any food in the same way that I used to use ketchup as a kid.
Well, I admit to also using it to cover the taste of foods I didn't like, and maybe that's what some chutney lovers do too!
Using cauliflower in a chutney doesn't seem very common, but I'm not sure there is anything common about Tribeca Grill.
However, tomatoes and raisins are found a bit more often.
I adapted this recipe from a book I'm really enjoying, "Made in America-Our Best Chefs Reinvent Comfort Food" by Lucy Lean. (Love her name!)
Cauliflower chutney was a recipe even Manservant enjoyed and he is not big on vegetables.
Flavorlicious and a touch spicy, I could even see this on a burger, or a rack of lamb. Or a piece of grilled fish. You know what I'm talkin' about!
I used tomato sauce, instead of tomato paste. I like things a bit saucier, so I took liberties, one says.
My mother might say I made it more ketchupy. Good word, huh?
Time now to think outside the box and get on with it. This is seriously good stuff!
More Cauliflower?
Cauliflower with Tahini and Hummus
Recipe
Cauliflower Chutney
- Prep Time: 45 Minutes
- Total Time: 45 minutes
- Yield: 2 Servings 1x
- Category: Side Dish
- Cuisine: American
Description
Cauliflower chutney is incredibly delicious. Sort of sweet and salty with a touch of spice, this is an Italian take on chutney.
Ingredients
1 ¼ c cauliflower, cut in good sized florets
2 T butter
1 T olive oil
2 cloves garlic, thinly sliced
1 shallot, thinly sliced (My shallot was big, so I am guessing it was about ⅓ c)
1 c tomato sauce
1 T anchovy paste or 2 anchovy fillets
1 T sugar
Pinch of red hot pepper flakes
8 plum tomatoes quartered
¼ c white wine
1 t capers
⅓ c golden raisins
Instructions
In a medium saucepan over medium heat, melt 2 T butter. Add cauliflower and toss in butter. Cover. (This helps cook the cauliflower while also letting it get nice and golden.) Check every few minutes so that it doesn't burn. Let it get golden on all sides until it is nicely caramelized. This takes 10-15 minutes. Do not cook on too high a heat or you will burn the cauliflower and not cook the inside of it!
Remove from pan and set aside. In the same pan, add 1 T of olive oil and saute the garlic and shallots over medium heat for about two minutes.
Add the tomato sauce, anchovy paste or fillets, sugar and pepper flakes. Add tomatoes, wine and capers and let simmer for about 15 minutes. Do not overcook or reduce further. Taste and adjust seasonings as necessary. (If you want it spicier, saltier or sweeter, now is the time!)
Fold in cauliflower and raisins and cook about 3 minutes longer.
Abbe Odenwalder says
I'm glad you liked the color, Shirley because I didn't think my photos were so good for this. Thanks for the comment!
Barb | Creative Culinary says
My friend Ansh has taught me so much about Indian food; I think we all have carried a lot of preconceived notions that are so far off base it's sort of embarrassing now that I know!
This sounds so interesting; would love to give it a try.
Abbe Odenwalder says
I'd love to talk to Ansh more! I've always loved Indian food though, maybe because I love the word exotic. And I think Indian food is very exotic-and good!
Zoe says
Hi Abbe,
I like mangoes but happy to eat lots of this chutney too 😀
Zoe
Abbe Odenwalder says
I can count on you, Zoe!
Tricia @ Saving room for dessert says
Thanks Abbe - I never knew you could do this! So unique and fascinating. I thought chutney was always sweet - but now I know!
Abbe Odenwalder says
Since chutney is really similar to a relish or pickle, I guess that is why it works. More like a sweeter pickle, perhaps? But i think you'd like this, Tricia!
Carol at Wild Goose Tea says
Well cauliflower is trending now, so from that standpoint good choice. But from the taste point of view-----good choice AGAIN. Lol. What a combo of flavors---totally different from any chutney I have tasted. Excellent.
Abbe Odenwalder says
Thanks Carol! And what tea would I put with this?
Shelley @ Two Healthy Kitchens says
Mmmmmm ... this recipe was worth the wait, for sure! I love chutney, but my experience with it also pretty much centers on Indian restaurants. What a delicious change of pace to use cauliflower! I can definitely see why this was such a hit - such a fantastic combination of sweet, savory, tangy, spicy flavor! Yum!!!!
Abbe Odenwalder says
And healthy Shelley;) It was a great change of pace and I never would have thought to pair it with crab cakes, but the sweet and sour and saltiness of this really helps cut the richness of the crab and accents it in such a great way. (Now, that was a very long sentence!)
Paula @ Vintage Kitchen Notes says
I love chutney because I'm always craving vinegar. This twist with cauliflower sounds amazing Abbe, certainly a recipe to try! Peach chutney is my favorite so far. And you're right to trust food combinations from Tribeca Grill, jaja!
Abbe Odenwalder says
I love vinegar too Paula! And I've missed you and hope you are doing well! The capers, wine and anchovies really help with the sweet and sour!
Maureen | Orgasmic Chef says
I wouldn't have thought of cauliflower either but this chutney sounds amazing.
Abbe Odenwalder says
Me too, Maureen. But it works. Really, really well!
Spicie Foodie says
I'm a huge mango fan, but also a cauliflower one. Your chutney looks amazing! Great recipe thanks for sharing.
Abbe Odenwalder says
Thank you Nancy! I bet you get great mangoes!
Ansh says
I am a chutney girl! And even I have never heard of a cauliflower chutney. Cauliflower pickles - yes. chutney No! Love the combination of ingredients in this.Looks really GOOD.
Abbe Odenwalder says
S you confirm this then? I googled and found nothing, but ya never know! Thanks, Ansh!
Anna and Liz Recipes says
Wow what an interesting recipe for chutney! We love cauliflower and never - ever thought of making it into a chutney. Genuis!
Abbe Odenwalder says
Well, Tribeca Grill is the genius! I am just the cooker-so to speak!
Shirley Tay says
Interesting & very innovative, Abbe! The colour is enough to make me salivate. Heehee!
Joyti says
I grew up with chutney - the mint kind, tamarind, a few tomato ones, a cilantro-ish one were the most common. This cauliflower looks great (and I really love cauliflower 🙂
Abbe Odenwalder says
Those are the ones I've tried too, Joyti. And I like those! This is a nice change!
kumars kitchen says
beautiful,flavorful and perfect chutney...with cauliflowers and your list of ingredients....we can imagine it tasting quite like the pickle we have made this summer with those cauliflowers and chilies.....thanks 🙂
Abbe Odenwalder says
Thanks Kumar! You guys have the best pickles! But my son, just pickled some cauliflower for me, made with lemon juice and didn't add any sugar. It was quite good!
CQUEK says
I love that flavour combo.... just exquisite!
Abbe Odenwalder says
Thanks Cquek! It does border on exquisite!
Amira says
I've never known someone who does not like mangoes!!! so you are my first and there is always a first for everything... 🙂 I like your recipe looks great.
Abbe Odenwalder says
I guess I mislead, Amira. I love mangoes, but not in chutney! Maybe because I don't like hard, unripe chunks and that is always what I seemed to encounter in mango chutney!
Donalyn@TheCreeksideCook says
This does look just amazing - I am imagining all the great things it would go with, and it's a long list! Thanks for a wonderful recipe!
Abbe Odenwalder says
Thank you, Donalyn! It goes with most anything and often steals the show!
Denise Browning@From Brazil To You says
I have never seen a cauliflower chutney but I'd be quite happy to try it. What is it about mangoes that you don't like?
Abbe Odenwalder says
Love mangoes, Denise. Just not in chutney!
Mary Callan says
What a great use for cauliflower - LOVE the ingredients and flavors here!
Mary
Abbe Odenwalder says
Thanks Mary. Cauliflower is really a versatile vegetable and it lends itself to so many different flavors. This is proof of that!
Angie Schneider says
Cauliflower in chutney...what a creative idea! As much as I love lots of spring veggies, cauliflower still stays on the top of my favourites. Your chutney looks great. Well done, Abbe.
Abbe Odenwalder says
That's so sweet, Angie! Cauliflower does work well in chutney, though I do not admit to being a chutney expert!
Cooking Gallery says
Thank you for visiting my page :). I don't really like cauliflowers, but I would definitely eat this cauliflower chutney as it looks so delicious!
Abbe Odenwalder says
it took me awhile to like cauliflower as my mother never made it often. Now I happen to love it and since my husband doesn't like broccoli, I make cauliflower! Thanks for stopping by!
traditionallymodernfood says
Delicious chutney
Abbe Odenwalder says
So right! And thank you!
Sharon D says
Nooo...who does not like mango?! 😉 This looks great. I've never even heard of cauliflower chutney before. Now you've got me itching to try some.
Abbe Odenwalder says
I love mango! I just don't like it in chutney!
Cheri Savory Spoon says
Hi Abbie, I bet this is amazing, love the cauliflower twist.
Abbe Odenwalder says
Amazing? Yes, it is! Thanks cheri!
Karen Harris says
This recipe has me intrigued.Love all the ingredients. I can't wait to give it a try .
Abbe Odenwalder says
Unusual, huh? It was so good I ate the rest of it today at room temperature-with a quesadilla! You got me started!
Liz Berg says
Pretty inventive substituting cauliflower for mango! I like them both, but I'd definitely pick your cauliflower chutney!
Abbe Odenwalder says
This was very good. I liked the consistency better. Thanks, Liz!
Kitchen Riffs says
I do like mango chutney, but I've never met a chutney I didn't like. Include ketchup, which actually is a form of chutney (weird, I know). Never had a cauliflower one, though. This looks really interesting. And of course healthier than fries with the crab cakes. Though with crab cakes, I'd probably like a side of fries too. 😉
Abbe Odenwalder says
I'm with you, John! Of course, I'd be happy with a side of fries most anytime!
Guru Uru says
Your chutney looks incredible, and yes, I have NEVER used cauliflower in it - but I will now, your recipe looks divine 😀
Cheers
Choc Chip Uru
Abbe Odenwalder says
I have to admit that I was pleasantly surprised with this! Let me know what you think!