Summer Squash, Tomato & Hot Pepper Chutney
Thanks to CSA member Maya Tatineni for sharing another great Indian-style recipe! This is an excellent example of how to use CSA vegetables in creative ways. Maya adapted this from a recipe for green beans. She says: “I...used the same recipe as [for] green bean chutney, but substituting finely chopped summer squash...and it turned out really well. I also used the Hungarian peppers and garlic we had received in our box, so the only extra ingredients I added were tamarind and salt.” Maya suggests serving the chutney spread on toasted or un-toasted bread or crackers, or eat on the side with rice for a south Indian touch!
1 teaspoon olive oil
2 cups finely chopped summer squash (approximate - use more or less to taste)
4 to 6 jalapeno peppers, or to taste
2 large or 3 medium chopped tomatoes
1 tablespoon tamarind paste*
6 to 8 cloves finely chopped garlic, or to taste
Salt to taste
Heat oil in a saucepan; when hot, add the squash, peppers and tomatoes. Reduce heat to low and cook until squash is tender and starting to brown, stirring occasionally. Cool mixture to room temperature. Add the tamarind, garlic and salt and grind to a paste.
* Available in Indian grocery stores...or use your favorite herbs and spices instead.