Core Values Chutney
Cress, DeLand, FL
You’d never know it, but this herby, nutty, and bright chutney is powered by the oft-discarded leaves, stems, and cores of cruciferous veggies like cauliflower, broccoli, and cabbage. Whip up a batch and use it as a spread on seafood, tacos, or enchiladas, as a dipping sauce for crudité, or folded into grains for a fresh punch of flavor.
- 1 pound leaves, stems, and cores of broccoli, cabbage, or cauliflower (or a mix), washed
- 1 cup nuts (such as almonds, cashews, or peanuts), toasted
- 3 lemons, zested and juiced
- 3 limes, zested and juiced
- 4 cloves garlic, peeled
- 1/2 cup extra-virgin olive oil
- 1/4 cup honey
- 1/4 cup white or golden balsamic vinegar
- 2 tablespoons skin-on ginger, minced
- 2 tablespoons Dijon mustard
- 1 bunch basil leaves with tender stems, washed
- 1 bunch cilantro with stems, washed and roughly chopped
- 1 bunch flat-leaf parsley with stems, washed and roughly chopped
- 1 jalapeño (with seeds), chopped
- Granulated sugar, as needed
- Kosher salt and freshly ground black pepper to taste
Prepare the vegetables: gently boil the broccoli, cabbage, or cauliflower leaves, stems, and cores in a large pot of salted water. Cook until the vegetables are tender, about 18 minutes. Drain well and cool to at least room temperature.
Make the chutney: in a food processor, grind the nuts until they are a fine crumb. Add the citrus juices and zest, garlic, olive oil, honey, vinegar, ginger, and mustard. Process well. Add remaining ingredients, including the boiled vegetables. Puree well. Taste the chutney and adjust the salt and sugar levels, as desired.
Approximately 4 cups