Food inspires me. I think about it all.the.time. perpetually jotting down ideas and notes for future recipes, testing flavours and combinations and techniques, making things up – mad scientist style – as I go along. Luckily RJ is a willing participant and occasional ring-leader, tasting my creations, discussing over breakfast what we will have or for lunch or dinner, detouring in foreign countries for specific dishes.
All this leads us back [well for this post at least] to a dinner we had at HartsYard a few months ago…
The dishes consumed that evening immediately spurned an obsession with making Oyster Po Boys, but the gorgeous cauliflower puree and spiced sultana sauce that gently cradled the scallop sausages planted a seed for later on. The flavours just sang together, it could have been something to do with the copious amount of butter in the dish but every bite was as intense and round as the last. I needed to re-create the combination at home.
A bit of chopping, some sauteing, a sprinkle of this and that and voila. This Spiced Sultana & Onion Chutney would be an ideal accompaniment to many dishes, however I created it to eat with cauliflower. First roasted cauliflower, then pureed cauliflower mash, then back to roasted, then as soup. It happens. Then cauliflower and sultanas happened again as cake… Think I may need an intervention. But first, some chutney.
Spiced Sultana (Raisin) & Onion Chutney
While this chutney would be perfect on a toasted sandwich, served with pork, chicken or fish, or added to a cheese platter, I created it to eat with cauliflower. It was perfect.
- 2 Tbsp olive oil, divided
- 1 tsp black mustard seeds
- 1/2 tsp cumin seeds
- 1/2 tsp each cinnamon and cloves
- 1/4 tsp each ginger and chilli powder
- 3-4 cloves garlic, diced
- 2-4 large brown onions*, diced
- 1 apple, grated
- 1/2 tsp sea salt
- 1 c raisins or sultanas
- 1/3 c apple cider vinegar
- 1/4 c water
In a large heavy-based pan over medium heat, add 1 Tbsp olive oil, mustard and cumin seeds and fry for 1-2 mins until the seeds start popping. Add remaining spices and stir for 30 seconds – being careful not to burn the mixture.
Add garlic and onion to spice mixture and saute for 5 minutes. Reduce heat to medium low, add apple and salt, saute for 20 minutes.
Add water, vinegar, sultanas and stir to combine. Cover and simmer for 15 minutes, stirring once or twice.
Serve with cauliflower, on a sandwich, with protein, or as part of a cheese platter. Makes approx 3 cups.
- Yes, 2-4 onions is a big difference, I am completely aware of this fact! I made mine with 4 and not only did it create a huge batch but is was onion chutney with sultana. To make sultana chutney with onion, use only 2. Got it?
- If you are a person who cans stuff, this would be lovely to do that with. I froze the left overs in 1/4 c portions.