Core Value Chutney

About this Recipe

By: Chef Hari Pulapaka

You’d never know it, but this herby, nutty, and bright chutney is powered by the discarded leaves, stems, and cores of cruciferous veggies like garden greens and broccoli.  Whip up a batch and use it as a spread on tacos, crostini or fish, serve as a dipping sauce, or folded into pasta or grains for a fresh punch of flavor.

Have you ever found yourself faced with cauliflower cores and leaves, tired looking herbs that have seen their day, and expensive nuts that, even after refrigeration, are a bit rancid? Well, I have the perfect recipe to harmonize all these ingredients into an incredibly easy-to-make and highly versatile condiment. Here is my recipe for Core Values Chutney, along with an instructional video. For more recipes like these, look to the James Beard Foundation book Waste Not: How To Get The Most From Your Food.

• 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
• 1/4 cup extra-virgin olive oil
• 1/4 cup honey
• 1/3 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