Anthony Bourdain’s “Kitchen Confidential” was my very first book written by a chef that did not have recipes. It was about restaurants and kitchens and all kinds of random culinary advice. I have a soft spot for the book even though Bourdain comes across as a know-it-all. He is also someone who harbored a deep disdain for vegetarian food and was very vocal about it, that is, until he traveled to Punjab in India. Despite all that, I read his book when I did not even own a chef knife. He taught me that the Japanese make awesome chef knives, although not as well known as the German knives. I still have my Japanese-made Global chef knife and love it.
I was deeply saddened when I heard the news about his passing away. I had to make one of his recipes as a tribute. Needless to say, I struggled to find a vegetarian recipe (!) and finally settled on a mixed fruit chutney from “Appetites”. This recipe, like its creator is versatile enough to go with any cuisine.
What I love about this fruit relish is that it has no added sugar. It is naturally sweetened with dried fruits. Unlike other holiday fruit chutneys which are heavily spiced, this is pretty light and goes with everything. You could have it as a relish on the side with your main course or use it as a filling in sandwiches. It took a very short time to make. I am seriously considering making a huge batch during the holidays to give friends and family.
Recipe for Mixed Fruit Chutney (Adapted from Anthony Bourdain’s Appetites)
Makes 2 cups
Ingredients:
- 6 dried figs, chopped in to small pieces
- 8 dried apricots, chopped in to small pieces
- 5 dates, deseeded and chopped in to small pieces
- 2 tart apples, peeled, cored and grated
- 2 Tbsp lemon juice
- 1 Tbsp lemon zest
- 1 tsp salt
- 1 tsp black pepper
- 1/2 tsp chili powder (skip if you don’t want it spicy)
- 1/2 tsp paprika
Method:
- Soak the chopped dried fruits for about an hour in hot water. Then drain
- Combine with all the other ingredients in a saucepan and cook on medium to low heat until it reaches a thick consistency, about 15 mins. (Since there is no added sugar, you will not get a jam like consistency, but the mixture will come together)
- Scoop in to clean bottles and refrigerate
- Use as a relish or a topping
A man who had such a passion for travel and such curiosity about cultures around the world is no longer with us. RIP Anthony Bourdain!
