| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegetarian |
Condiment |
16 |
Servings |
INGREDIENTS
| 1 |
|
Lemon with firm peel |
| 2 |
|
Granny Smith apples |
|
|
about 3/4 lb |
| 6 |
oz |
Dried apricots, cut into |
|
|
small pieces |
| 2/3 |
c |
Golden raisins |
| 1/3 |
c |
Coarsely chopped shallots |
| 1 |
c |
Light brown sugar, packed |
| 2/3 |
c |
Cider vinegar |
| 2 1/2 |
t |
Minced garlic |
| 1/2 |
t |
Ground ginger |
| 1/4 |
t |
Cinnamon |
| 1/4 |
t |
Chili powder |
| 1/8 |
t |
Salt |
| 1 |
ds |
Ground coriander |
| 1 |
ds |
Ground cloves |
| 1 |
ds |
Black pepper |
| 1 |
ds |
Cayenne |
INSTRUCTIONS
Date: Mon, 25 Mar 96 13:36:06 -0500 From: mperusek@ford.com Asha asked
for chutney recipes. Here's an interesting one, taken from a Detroit
newspaper. Cut ends from lemon and discard. Cut lemon into 8 wedges.
Slice each wedge crosswise very thinly, so that you have small lemon
pieces. Place in heavy saucepan. Peel (if you want) and core apples,
then cut into very small pieces. Add to saucepan. Add apricots,
raisins, shallots, brown sugar, vinegar, garlic, ginger, cinnamon, and
all the spices. Place the pan over very low heat and cook until the
mixture is quite thick, 30 to 40 minutes, stirring frequently to
prevent burning. When done, remove from heat and cool. Spoon into
container. Cover and refrigerate up to a week. Makes 2 cups. (Seems
to me this might keep longer. It's hard to eat 2 cups of chutney in a
week unless there are lots of prople doing the eating.) FATFREE
DIGEST V96 #84 From the Fatfree Vegetarian recipe list. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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