Tempeh melds nicely with this delectable chutney. Tempeh provides a hearty protein meal with a full complement of amino acids. It is made from fermented soy beans and makes a satisfying low-fat entree.
Makes 3 cups of chutney. Serves 3-4.
- 1/2 pound seedless grapes
- 2 c canned sliced or chopped peaches, including juice
- 1/2 lemon with peel, seeded and chopped
- 4 Tbsp raw cane sugar
- 1/2 c white vinegar
- 1/2 c chopped onion
- 1 garlic clove, minced
- 1 tsp salt
- 1 tsp minced fresh ginger root
- 1 tsp curry powder
- 1 tsp coriander seeds, crushed (optional)
- 8 oz plain soy tempeh, cut in 1/2 inch cubes
- Mix the grapes, peaches, lemon, sugar, vinegar, onion, garlic, salt, ginger, curry powder, and coriander in a medium saucepan, bring to heat, lower the flame, and simmer uncovered for about 45-50 minutes, stirring often. The chutney will be done when the lemon is tender and the chutney has thickened.
- In a medium skillet, combine about half of the chutney and all of the cubed tempeh.
- Heat over medium until the tempeh is warm.
- Serve over rice with the extra chutney on the side.