Relish Cooking Leaner? Count On Chutney For Flavor


March 27, 1991|By Charlyne Varkonyi

Cooking Light magazine recently predicted that chutneys and relishes would be among the "in" foods for 1991.

Indeed, chutneys are made from good-for-you fruits and can add a sophisticated zip to quick-cooking sauces. But, but because they are high in natural fruit sugar as well as other added sweeteners, they should be used in small quantities.

The following recipe for ginger pork with orange and peach chutney relies on the subtlety of shallots and a good quality Chardonnay accented with the zing of fresh ginger and 1 tablespoon of chutney. If your favorite store doesn't stock orange and peach chutney, other flavors can be substituted -- from mango to apple. Experiment a little. The flavor concentrates because the sauce is reduced, but if you want even more zip, add a second tablespoon of the chutney.

Start your Fastlane Feast by cooking the pork. While the sauce is reducing, make the couscous with fresh dill and sun-dried tomato bits and broccoflower, a new hybrid vegetable of broccoli and cauliflower, accented with a low-fat Indian yogurt sauce.

Items you should have in your pantry include: salt and freshly cracked pepper, olive oil, sesame oil, shallot, fresh ginger, butter or margarine, couscous, sun-dried tomato bits, no-fat yogurt, garam marsala, cumin and fresh lemon.

Your 10-item-or-less shopping list should include:

* 1 pound pork tenderloin, cut into 4 chops

* 1 half bottle good quality Chardonnay

* 8 ounces white mushrooms

* 1 bottle (8 1/2 ounces) peach and orange chutney

* 1 can (7 ounces) baby cocktail corn

* fresh dill

* 1 head broccoflower

Ginger pork with orange-peach chutney

Makes 4 servings.

4 pork tenderloin chops, about 1/2 -inch thick, trimmed of outside fat

salt and freshly ground pepper, to taste

1 tablespoon olive oil

1/4 teaspoon sesame oil

1 large shallot, chopped fine

1 tablespoon fresh ginger, chopped fine

1 cup plus 2 tablespoons Chardonnay

3/4 cup white mushrooms, chopped

1 tablespoon peach and orange chutney

8 baby corns

Season chops with salt and pepper. Saute shallots, ginger and chops in olive and sesame oils until meat is no longer pink inside, about 4 to 5 minutes per side. Remove chops and keep warm. Add 2 tablespoons of wine and saute mushrooms until brown. Remove mushrooms and set aside. Add 1 cup of wine, chutney and bring to boil. Turn heat down to medium and reduce to about half volume, stirring occasionally. During last 2 to 3 minutes of cooking add baby corn.

To serve, top chops with mushrooms and sauce. Garnish with corn alongside.

Couscous with dill and sun-dried tomato

Makes 4 servings.

1 1/2 cups water

1/2 teaspoon salt

2 tablespoons butter or margarine

1 cup couscous

1 tablespoon chopped fresh dill

2 tablespoons sun-dried tomato bits

In a saucepan, bring water, salt and butter or margarine to a boil. Stir in couscous and cover. Remove from heat and allow to stand for 5 minutes. When ready to serve, stir in dill and sun-dried tomato bits. Fluff with fork.

Broccoflower with Indian yogurt sauce

Makes 4 servings.

1 head broccoflower

1/2 cup plain no-fat yogurt

1/2 teaspoon garam marsala (an Indian spice available in specialty food stores)

1/4 teaspoon cumin

1/2 lemon squeezed

Cut broccoflower into flowerettes, wash, add 1/4 cup water and cook on high for 5 minutes in a covered microwave-safe bowl. Mix all sauce ingredients together. Drain broccoflower and serve topped with sauce.

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