| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Fruits, Grains |
|
Salsas, Chutneys, & condime |
1 |
Servings |
INGREDIENTS
| 8 |
|
Ripe peaches, plums, or nectarines |
|
|
Vegetable oil for oiling fruit (about 3 T) |
|
|
Salt and freshly cracked black pepper, to taste |
|
|
Vegetable oil for sauteing onions (abt 2T) |
| 2 |
lg |
Onions, diced small |
| 1 |
md |
Red bell pepper, diced small |
| 6 |
tb |
Brown sugar |
| 1/4 |
c |
White sugar |
| 1 |
tb |
Molasses |
| 1/4 |
c |
Raisins |
| 1/2 |
c |
Orange juice |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Freshly cracked black pepper |
| 1/2 |
ts |
Coriander seeds (lightly toasted), cracked |
| 1/2 |
c |
White vinegar |
| 2 |
tb |
Lemon juice (about 1/2 lemon) |
| 1 |
ts |
Freshly chopped mint |
INSTRUCTIONS
Split the fruits in half, rub them lightly with vegetable oil, and sprinkle
with salt and pepper. Place them in a single layer on a cooling rack set on
top of a sheet pan, and slow bake in a 200 degree overnight, or for about 8
hours. The finished products should be about half the size of the
originals, wrinkled and slightly firm to the touch, but with no dramatic
change of color.
In a heavy saute pan or saucepan, saute the onions in w tablespoons of
vegetable oil until transparent, about 5 to 7 minutes. Add the dried fruits
and stir and cook for 2 to 3 more minutes.
Add all the remaining ingredients except the vinegar, lemon juice, and
mint. Fring to a simmer, and simmer over low heat for about 1 hour,
stirring occasionally. You may need to add a small amount of water or
orange juice if the mixture begins to stick to the bottom of the pan.
Remove from the heat, allow to cool, and add the vinegar, lemon juice, and
mint. Mix well and serve.
Makes about 4 cups.
This chutney will keep, covered and refrigerated about 3 weeks.
NOTES : The sweet, rather intense flavors of dried fruits are a natural for
chutneys. K. C. O'Hara, the tall and talented chef at the East Coast
Grill, developed this particular version in which you dry your own fruits
in the oven. This is much easier than you might think, and it gives you a
more tender chutney. Besides, leaving fruit in a low oven overnight5
creates a delicate, sweet aroma that is almost as nice to wake up to as the
smell of coffee. Almost. This is a versatile chutney, good with sandwiches
and all types of roasted meats. My favorite way to use it is with any type
of lamb.
Recipe by: Chris Schlesinger & John Willoughby Posted to MC-Recipe Digest
V1 #574 by jeepster4@sprintmail.com on Apr 17, 1997
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