Rhubarb Chutney

1 lb rhubarb, chopped

1 small red onion, finely diced

1/2 cup brown sugar

1/2 cup apple cider vinegar

1/4 cup raisins

2 tablespoons fresh ginger, grated

2 cloves garlic, minced

1/2 teaspoons red pepper flakes

1 teaspoon prepared mustard

1/4 teaspoon cinnamon

In a medium saucepan, combine all ingredients.

Bring to a simmer over medium heat, stirring occasionally.

Reduce heat to low and cook for 30 to 40 minutes or until thickened, stirring often.

Taste and adjust seasoning (more chili for heat, more sugar if too tart).

Cool and store in a jar in the fridge for up to 2 weeks.

Perfect with cheese, grilled meats, on toast, or as a condiment.

Submitted by Cathy Burleson, Blessed Trinity Catholic Community, adapted from an AI recipe.

Cranberry Chutney

2 cups fresh cranberries

1 cup raisins

1/2 cup granulated sugar

1 tablespoon ground cinnamon

2 teaspoons grated fresh ginger

1/4 teaspoon ground cloves

1 cup water

1 small onion, chopped

3 medium apples, cored and chopped

4 stalks celery

Combine cranberries, raisins, sugar, cinnamon, ginger, cloves, and water in a Dutch oven. Heat over medium and cook for 15 minutes. Stir in onion, apples, and celery and cook for 15 minutes more. Remove from heat and serve.

It can be made in advance and stored in an airtight container in the freezer. Goes well with pork or poultry.

Makes 4 cups

Submitted by Cathy Burleson, Blessed Trinity Catholic Community, adapted from Clean Food by Terry Walters

Tomato Chutney

1 good-sized tomato chopped

3 sun-dried tomatoes packed in oil roughly chopped (optional)

1/2 large onion chopped

2 tablespoons olive oil

1 teaspoon cumin seeds

1 teaspoon black mustard seeds

1 pinch hing (asafetida)

3 curry leaves, fresh or dried

1 tablespoon cilantro leaves, chopped

1/4 teaspoon turmeric

1/2 small green chili, chopped or 1 pinch of cayenne

1 teaspoon sugar

Heat a frying pan on medium-low heat add the oil, cumin, and mustard seeds.

When the seeds pop, add the hing, curry leaves, cilantro, turmeric, chili, and onions.

Saute until onions are translucent. Let cool slightly.

Add onion mixture to the blender along with the chopped tomatoes and sugar. Blend until well mixed.

Serve as a dip with pita bread, or a condiment with meat or vegetables, or even as a pizza sauce.

Submitted by Cathy Burleson, Blessed Trinity Catholic Community, adapted from Ayurvedic Cooking for Self-Healing by Usha Lad and Dr. Vasant Lad

Cilantro Chutney

3 cups fresh cilantro, or half fresh cilantro and half fresh parsley

3/4 cup water

1 cup unsweetened, shredded coconut

1/2 small green chili, chopped

1 inch piece of fresh ginger, peeled and chopped fine

1 tablespoon ghee (clarified butter)

1/2 teaspoon cumin seeds

1/2 teaspoon black mustard seeds

1 pinch hing (asafoetida)

4 curry leaves fresh or dried

1/2 fresh lime

1/4 teaspoon salt

Wash cilantro and parsley if using and remove the stems. Some stems are ok. Put in a blender along with water, coconut, chili, and ginger.

Blend at high speed until well mixed and a finely ground paste. Stir down the sides of the blender several times.

Heat a saucepan on low and add ghee, cumin seeds, mustard seed hing and curry leaves. Cook until the seeds pop. Cool and mix well into the cilantro paste.

Squeeze in the juice of the lime, add salt and gently stir.

Can be eaten as a dip with pita bread or as a condiment with meat or other foods of your choice.

Store in the refrigerator up to three days.

Submitted by Cathy Burleson, Blessed Trinity Catholic Community, adapted from "Ayurvedic Cooking for Self-Healing" by Usha Lad and Dr. Vasant Lad