The first time I tried chutney was some 50 years ago at a Saint Paul, Minnesota restaurant. My first impression was I really enjoyed the flavor. I think my English side of my heritage was showing itself. There is something English about the taste. After that it was only very seldom that I had some and the few times I tried it was seeing in a specialty store and always out of a jar. I decided to try it using the ingredients from the jar and combining it with some other kinds of chutney and some of my own additions. I hope you will try it and will like it as much as I do! ENJOY
INGREDIENTS:
6 oz dried pinapple cut in half
1/2 lb of dried apricots quartered
4 cloves of garlic (peeled and smashed)
2 spanish onions peeled, cut in half and sliced thin
2 tab fresh ginger peeled and chopped
2 oz of golden raisins
6 oz of caster sugar (you can put regular sugar in a
food processer or a mixer and mix the sugar for about
1/4 cup virgin olive oil
3 to 4 minutes
1 tab freshly ground nutmeg
1 tsp kosher salt
1/2 tsp coarse black pepper
1 cinnamon stick broken in half
DIRECTIONS:
1. heat 1/4 cup of virgin olive oil
over a moderate flame.
2. add the onions and saute about
10 minutes until the onions are
translucent
3. add the smashed garlic and ginger
and saute an additional 5 or 6 minutes
4. add the pineapple, apriots, and raisins
and continue stiring
5. add sugar, white vinegar, spices and salt
and pepper
6. simmer about 1/2 an hour constantly stiring
7. mix and pour into pint jars; (add a half stick
of cinnamon to each jar before water bath
INGREDIENTS:
6 oz dried pinapple cut in half
1/2 lb of dried apricots quartered
4 cloves of garlic (peeled and smashed)
2 spanish onions peeled, cut in half and sliced thin
2 tab fresh ginger peeled and chopped
2 oz of golden raisins
6 oz of caster sugar (you can put regular sugar in a
food processer or a mixer and mix the sugar for about
1/4 cup virgin olive oil
3 to 4 minutes
1 tab freshly ground nutmeg
1 tsp kosher salt
1/2 tsp coarse black pepper
1 cinnamon stick broken in half
DIRECTIONS:
1. heat 1/4 cup of virgin olive oil
over a moderate flame.
2. add the onions and saute about
10 minutes until the onions are
translucent
3. add the smashed garlic and ginger
and saute an additional 5 or 6 minutes
4. add the pineapple, apriots, and raisins
and continue stiring
5. add sugar, white vinegar, spices and salt
and pepper
6. simmer about 1/2 an hour constantly stiring
7. mix and pour into pint jars; (add a half stick
of cinnamon to each jar before water bath
No comments:
Post a Comment