LCBO Food & Drink Spring 2017

TOMATO CHUTNEY Out of season, seek out canned diced plum tomatoes for their meaty texture. A delicious condiment to have with dosas, this chutney is also perfectly complementary to cheese—and it’s very simple to make! 1 tbsp (15 mL) butter 1 cup (250 mL) diced red onion 1 can (796 mL) diced tomatoes, including juice 1½ tsp (7 mL) grated fresh ginger ¼ cup (60 mL) brown sugar 2 tbsp (30 mL) balsamic vinegar ½ tsp (2 mL) hot chili flakes 1 Melt butter in a saucepan over medium heat until bubbly. Add onion and cook for 5 min- utes, stirring occasionally, or until softened. 2 Add remaining ingredients. Bring to a boil. Reduce heat and gently simmer for 60 to 70 minutes or until thick and jam-like. Cool, cover and refrigerate. Chutney keeps well for a couple of weeks. Makes about 3 cups (750 mL)

¼ tsp (1 mL) salt 1 large lemon

1 Heat measured water in microwave for 1 minute or until just boiling. Add coconut and set aside to soak at room temperature. 2 Wash coriander in a salad spinner; whirl to dry. Then add it to a food processor along with green onion, pepper, ginger, sugar and salt; whirl until finely chopped. Juice the lem- on and add to mixture. 3 Transfer contents to a mixing bowl. Use a sieve to drain coconut, but reserve soaking water. Stir drained coconut into green mix- ture. Mix in 1 to 2 tbsp (15 to 30 mL) of soak- ing water to just fully moisten the mixture. Discard remaining soaking water. 4 Serve with Potato Masala Dosas for each person to add as desired to potato filling. Chutney can be covered and refrigerated for up to a day.

CORIANDER & COCONUT CHUTNEY This fresh herb condiment is traditional and quite simple to make. Using a whole jalapeño makes the chutney quite spicy. ½ cup (125 mL) water 3 tbsp (45 mL) dried unsweetened coconut 1 cup (250 mL) packed fresh coriander (cilantro), about 1 bunch 1 green onion, sliced ½ to 1 fresh jalapeño pepper, seeded and diced 1½ tsp (7 mL) finely grated fresh ginger 1 tsp (5 mL) granulated sugar

Makes a generous 1 cup (250 mL)

FOOD & DRI NK SPRING 2017 103