| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Dujour07 |
1 |
servings |
INGREDIENTS
| 1/2 |
tb |
Sherry vinegar |
| 1 |
tb |
Brown sugar |
| 1 |
ts |
Curry powder |
| 1/2 |
ts |
Grated ginger |
| 1 |
|
Cinnamon stick |
| 1 |
|
Star anise |
|
|
Zest of 1 lime |
| 1 |
|
Shallot; chopped |
| 2 |
|
Garlic cloves; chopped |
| 2 |
ts |
Canola oil |
| 2 |
tb |
Lingonberries |
| 1 |
tb |
Black currants |
| 2 |
tb |
Dried cranberries |
| 2 |
tb |
Blueberries |
| 1 |
tb |
Diced dried apricots |
| 1/2 |
c |
Orange juice |
| 1 |
tb |
Dijon mustard |
INSTRUCTIONS
In a large bowl, combine vinegar, sugar, curry, ginger, cinnamon
stick, star anise and lime zest and mix well. Sweat shallots and
garlic in a 12-inch skillet with canola oil for approximately 10
minutes. Add dry ingredients to pan and allow to caramelize. Stir in
berries and dried apricots and continue cooking over medium heat for
3 minutes. Add orange juice and simmer for 15 to 20 minutes, stirring
occasionally. Remove pan from the heat and stir in mustard. Chutney
can be stored in a sealed container in the refrigerator for up to two
weeks.
Source: "CHEF DU JOUR - (Show # DJ-9367) - from the TV FOOD NETWORK"
S(Formatted for MC5): "07-23-1999 by Joe Comiskey -
joecomiskey@netzero.net"
Recipe by: Marcus Samuelsson
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