Cauliflower Chutney for the Girl Who Doesn’t Like Mango!

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!


Tomato, Cauliflower and Raisin Chutney
Adapted From: Tribeca Grill
Serves: 2 as a side dish or a chutney!
Time to prepare: about 45 minutes total
1 1/4 c cauliflower, cut in good sized florets, caramelized
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 1/3 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
1/4 c white wine
1 t capers
1/3 c golden raisins

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.

More to try:


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  • Abbe Odenwalder
    May 30, 2014 at 2:49 am

    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
    May 29, 2014 at 12:53 am

    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
      May 30, 2014 at 2:58 am

      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
    May 29, 2014 at 12:50 am

    Hi Abbe,

    I like mangoes but happy to eat lots of this chutney too 😀


  • Tricia @ Saving room for dessert
    May 27, 2014 at 4:25 pm

    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
      May 30, 2014 at 2:57 am

      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
    May 26, 2014 at 12:25 am

    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
      May 30, 2014 at 2:55 am

      Thanks Carol! And what tea would I put with this?

  • Shelley @ Two Healthy Kitchens
    May 25, 2014 at 1:42 pm

    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
      May 30, 2014 at 2:55 am

      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
    May 25, 2014 at 10:04 am

    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
      May 30, 2014 at 2:53 am

      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
    May 24, 2014 at 4:52 am

    I wouldn't have thought of cauliflower either but this chutney sounds amazing.

    • Abbe Odenwalder
      May 30, 2014 at 2:52 am

      Me too, Maureen. But it works. Really, really well!

  • Spicie Foodie
    May 23, 2014 at 8:10 pm

    I'm a huge mango fan, but also a cauliflower one. Your chutney looks amazing! Great recipe thanks for sharing.

    • Abbe Odenwalder
      May 30, 2014 at 2:51 am

      Thank you Nancy! I bet you get great mangoes!

  • Ansh
    May 23, 2014 at 7:20 pm

    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
      May 30, 2014 at 2:51 am

      S you confirm this then? I googled and found nothing, but ya never know! Thanks, Ansh!

  • Anna and Liz Recipes
    May 23, 2014 at 1:57 pm

    Wow what an interesting recipe for chutney! We love cauliflower and never – ever thought of making it into a chutney. Genuis!

    • Abbe Odenwalder
      May 30, 2014 at 2:50 am

      Well, Tribeca Grill is the genius! I am just the cooker-so to speak!

  • Shirley Tay
    May 23, 2014 at 11:01 am

    Interesting & very innovative, Abbe! The colour is enough to make me salivate. Heehee!

  • Joyti
    May 22, 2014 at 8:56 pm

    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
      May 30, 2014 at 2:48 am

      Those are the ones I've tried too, Joyti. And I like those! This is a nice change!

  • kumars kitchen
    May 22, 2014 at 8:21 am

    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
      May 30, 2014 at 2:47 am

      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!

    May 22, 2014 at 12:27 pm

    I love that flavour combo…. just exquisite!

    • Abbe Odenwalder
      May 30, 2014 at 2:48 am

      Thanks Cquek! It does border on exquisite!

  • Amira
    May 22, 2014 at 4:47 am

    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
      May 30, 2014 at 2:46 am

      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!

  • [email protected]
    May 21, 2014 at 5:04 pm

    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
      May 30, 2014 at 2:45 am

      Thank you, Donalyn! It goes with most anything and often steals the show!

  • Denise [email protected] Brazil To You
    May 21, 2014 at 1:24 pm

    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
      May 30, 2014 at 2:44 am

      Love mangoes, Denise. Just not in chutney!

  • Mary Callan
    May 21, 2014 at 12:46 pm

    What a great use for cauliflower – LOVE the ingredients and flavors here!

    • Abbe Odenwalder
      May 30, 2014 at 2:44 am

      Thanks Mary. Cauliflower is really a versatile vegetable and it lends itself to so many different flavors. This is proof of that!

  • Angie Schneider
    May 21, 2014 at 8:46 am

    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
      May 30, 2014 at 2:43 am

      That's so sweet, Angie! Cauliflower does work well in chutney, though I do not admit to being a chutney expert!

  • Cooking Gallery
    May 21, 2014 at 7:41 am

    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
      May 30, 2014 at 2:42 am

      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
    May 21, 2014 at 3:51 am

    Delicious chutney

  • Sharon D
    May 21, 2014 at 3:26 am

    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
      May 30, 2014 at 2:40 am

      I love mango! I just don't like it in chutney!

  • Cheri Savory Spoon
    May 21, 2014 at 3:07 am

    Hi Abbie, I bet this is amazing, love the cauliflower twist.

    • Abbe Odenwalder
      May 30, 2014 at 2:40 am

      Amazing? Yes, it is! Thanks cheri!

  • Karen Harris
    May 21, 2014 at 12:15 am

    This recipe has me intrigued.Love all the ingredients. I can't wait to give it a try .

    • Abbe Odenwalder
      May 21, 2014 at 3:00 am

      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
    May 20, 2014 at 11:58 pm

    Pretty inventive substituting cauliflower for mango! I like them both, but I'd definitely pick your cauliflower chutney!

    • Abbe Odenwalder
      May 21, 2014 at 2:59 am

      This was very good. I liked the consistency better. Thanks, Liz!

  • Kitchen Riffs
    May 20, 2014 at 11:43 pm

    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
      May 21, 2014 at 2:58 am

      I'm with you, John! Of course, I'd be happy with a side of fries most anytime!

  • Guru Uru
    May 20, 2014 at 11:05 pm

    Your chutney looks incredible, and yes, I have NEVER used cauliflower in it – but I will now, your recipe looks divine 😀

    Choc Chip Uru

    • Abbe Odenwalder
      May 21, 2014 at 2:48 am

      I have to admit that I was pleasantly surprised with this! Let me know what you think!