In India, a chutney is often made to be eaten fresh, using whatever suitable full-flavoured fruit or vegetable ingredients are locally traditional or available. Chutneys are similar to the salsas of Latino cooking and European relishes. They range from mildly spicy to hot, with a variety of seasonings added.
1. Finely slice 500 g (1 lb) Chinese (napa) cabbage. Slice 3 spring onions (scallions) into rings. Halve 1 red and 1 yellow capsicum (bell pepper), discard seeds and cut into strips. Mix all ingredients in a bowl.
2. Make a vinaigrette with 3 tablespoons tomato juice, 1 clove crushed garlic, 3 tablespoons olive oil, 2 tablespoons balsamic vinegar, salt, freshly ground black pepper and sambal oelek to taste. Stir into salad.
3. Serve with toasted sourdough bread and wedges of mature, strong-flavoured cheddar.