Purple Latkes w/ Fuji Chutney Cream

Man, go make this now!
I just had a little crafting night at a friend's and we ate the hell outta this!

The chutney-cream recipe is modified from this: http://www.ming.com/mrecipes/October.html, so go there directly.

The Fuji Chutney

--2 huge Fuji or other non-mealy red apples, peeled, cored, and cut into 1/4-inch dice (approx. 3 cups after dicing)
--splash of lemon juice
--2 teaspoons canola oil
--1 medium onion, cut into 1/4-inch dice
--1.5 tablespoons packed Microplaned (a.k.a. very finely grated) fresh ginger
--kosher salt (two pinches) and freshly ground black pepper (a scant tablespoon is very spicy for some people) to taste
--1/4 cup rice vinegar
--1/4 cup apple cider vinegar
--1/2 cup apple juice concentrate

1. In a large, nonreactive bowl, toss the apples with the lemon juice.

2. Heat a medium to large, nonreactive saucepan over medium heat (use stainless steel, glass, whatever... google non-reactive already! I used a wooden spoon, too. Don't write me to tell me you don't have a wooden pan. You know who you are.) Add the oil and swirl to coat the pan. Add the onions and sauté until the onions are soft, 3 to 4 minutes, add ginger in the last 30 seconds or so. Stir well to distribute the ginger. Add the apples + lemon juice mixture and cook, stirring gently, for 3 minutes. Season with salt and pepper.

3. Add the vinegar and apple juice concentrate and cook until the liquid is reduced by three quarters, about 15 to 30 minutes. The apples seem to suddenly suck up all the juice/jelly at one point. Turn off the heat & correct the seasoning and cool before ladling into a tightly sealed glass jar. Keep in fridge. (This gets more interesting as it sits in the fridge. It is good for a week. I don't know if you actually canned it if it would keep safely on a shelf.)

The Tofu Creamy Part

--7 oz of water pack tofu
--garlic powder (unsalted! Read the label. I know I'm going to hell for not using fresh garlic, but I was in a hurry.)
--maple syrup
--4 scallions, coarsely chopped
--1 cup Fuji Chutney

Get a food processor and toss about 7 oz of drained water pack tofu into the work bowl. Run the blade 'til tofu is creamed. Add a shake or two of garlic powder (unsalted), and a small splash of maple syrup. (Grade B is stronger in maple taste, and you still shouldn't be able to tell that it's really in the finished product.) Blend 'til smooth.

In a bowl, fold the chutney, the chopped scallions, and the tofu creamy stuff all together. Pack it back into a glass and put it in the fridge to get happy & meld.

Purple Latkes
--beets
--carrots
--sweet potato
--onion
--regular potato
--starch
--chinese five-spice (or garam masala or fennel seed)
After a few hours, get a potato pancake recipe, but shred beets, carrots, sweet potato, onion & regular potato, and add a little cornstarch or potato starch to help bind a little more. Add spice. Make your 'cakes. Keep 'em warm in the oven.

Steam some broccoli with a little garlic, or make something else green.

Serve the latkes with the fuji-cream and some regular applesauce, munch on your green food on the side, and do something crafty.