| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegetarian |
Condiment |
16 |
Servings |
INGREDIENTS
| 1 |
md |
Lemon with firm peel |
| 2 |
sm |
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 |
ts |
Minced garlic |
| 1/2 |
ts |
Ground ginger |
| 1/4 |
ts |
Cinnamon |
| 1/4 |
ts |
Chili powder |
| 1/8 |
ts |
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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