| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegetarian |
Condiments, Sauces |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Dried peaches or apricots |
| 1 |
|
Head of garlic |
| 1 |
lg |
Piece of ginger (1" x 3"); – peeled |
| 1/2 |
c |
Vinegar (more as desired) |
| 2 |
c |
Sugar |
| 3/4 |
ts |
Cayenne pepper; or to taste |
| 1 1/2 |
c |
Raisins and/or currants |
INSTRUCTIONS
Cover the peaches or apricots with 4 cups hot water and let soak for one
hour. (Reserve soaking liquid.) Mince garlic and ginger. Coarsely chop
softened peaches or apricots. Combine garlic, ginger, peaches or apricots,
vinegar, sugar, cayenne and soaking liquid in a heavy, non-reactive pot and
stir to combine. Bring mixture to a boil, then lower heat and simmer for 45
minutes, stirring frequently to prevent mixture from scorching. Add raisins
and/or currants and continue to cook for another half an hour, until
mixture it thick. (Chutney will thicken further as it cools.) Cool and
store in the refrigerator.
Adapted by Karen Mintzias from a recipe in: "Madhur Jaffrey's
World-of-the-East Vegetarian Cooking"
Posted to KitMailbox Digest by brightl@kitmailbox.com on 19771,,
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