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Friday, December 18, 2009

Holiday Recipe Hookup: A Pair of Fresh Chutneys from Soul Cocina's Roger Feely

Posted By on Fri, Dec 18, 2009 at 4:44 PM

click to enlarge Roger Feely - DJRAJAH/FLICKR
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  • Roger Feely
Moment of truth: The party that seemed like such a good idea last month is now keeping you awake at 3 a.m., wondering what the hell you're going to make without embarrassing yourself. Fear not. We've asked some of our favorite local chefs to hook you up with easy-to-fix dishes that'll kill your potluck panic and let you focus on fun stuff. Like drinking.

Soul Cocina's Roger Feely serves up an amazing array of vivid dishes at street-food parties, with flavors drawn from South India or the Yucatan ― get a taste next Tuesday night at Outside In in SOMA. The pair of vibrant chutneys below come alive on Feely's spiced potato samosas, but they're just as good drizzled in soups or on a wide variety of grilled or pan-fried proteins. For the mint chutney ― which is blended ― Feeley recommends a pedal-powered Fender Blender from Rock the Bike. If you can't wait for Santa to bring one, go ahead and drain the power grid with an electric plug-in blender. As for the yogurt, Feely favors Saint Benoît, made from organic whole milk from cows pastured in Sonoma County.

Mint Chutney

A ¼-inch piece of ginger, chopped

1 garlic clove

1 small green chile

1 bunch cilantro

2 bunches mint

2 tablespoons lemon juice

¼ cup water

¾ cup full-cream yogurt, preferably Saint Benoît

Salt and pepper

Process ginger and garlic with a little water in a blender or food processor, then add the chile, followed by the herbs. Add the lemon juice, water, and yogurt. Season to taste with salt and pepper.

Tamarind Pomegranate Chutney

¼ cup dates, pitted

½ cup jaggery (dark, unrefined sugar often made from palm sap)

1 cup tamarind pulp soaked in ¼ cup water, tamarind stems and seeds removed

3 cups concentrated pomegranate juice (start with six cups and reduce by half through simmering)

1 teaspoon ground toasted cumin

Combine all ingredients in a saucepan and simmer over low heat until thick and smooth.

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