Okra-Corn Chutney
makes 3 cups
You’ll love this tasty relish on tacos or with charcuterie.
2 cups chopped okra
1 cup fresh corn kernels, removed from cob
1/2 cup chopped sweet bell pepper
2 cloves garlic, chopped
1 small onion, chopped
2 Tbsp. apple cider vinegar
1 Tbsp. sugar
1 tsp. salt
Combine all ingredients in small sauce pot. Simmer on medium until just soft, stirring often. Don’t overcook—keep the okra bright green and crunchy. Remove from heat, let cool to room temperature and use for trout tacos or store in the refrigerator until needed. Keeps for 1 week.
Ethan made his mark as the “hummus guy” at area farmers’ markets, and spent years of tent time developing lasting relationships with local growers. With creativity and wit he and his team at Fond serve everyday fare with a local twist. A graduate of the Culinary Institute of America, he’s now sharing his recipes with Edible readers. Watch out for Ethan’s latest endeavor which is soon to open in Oakley.
