Recipe

Miso-Scallion Chutney

Accompanying article: Parasites

( Makes about ½ cup )

Possibly the quickest—and most satisfying—chutney you can make. This relish aids digestion thanks to the savory miso and the pungent ginger and scallions. It’s great on a potato, grain or pasta dish; or serve it alongside a meat or fish dish. 

1 tablespoon miso
1 tablespoon finely grated ginger
1 tablespoon sesame or other unrefined oil or fat of choice
1 bunch scallions, sliced into thin rounds

Put the miso in a small bowl. Place the grated ginger in the palm of your hand and squeeze it over the miso to extract about 2 teaspoons juice. Discard the ginger pulp. With a fork, blend the ginger juice and miso and set aside. .

Warm oil in a small skillet; add scallions and sauté for about 2 minutes or until their color changes.  Stir in the miso ginger mixture and simmer for 1 minute. Scrape into a condiment dish and serve hot or cold .

May you be well nourished,

Rebecca Wood