Chutney recipes
Mar. 6th, 2008 09:43 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
figmentSo, what I made did work out, although it wasn't much like the original recipe. I'll give you both.
All measurements are guesstimates.
1 T peanut oil
1/2 t mustard seed
4 oz dried mango, chopped (*the dried mango I had was sweetened, so I used much less sugar than the original recipe below)
6 oz dried apricot, chopped
1 inch ginger, minced
1/4 C brown sugar
1/2 C water
2 T lime juic
1/2 t ground cloves
1/2 t turmeric
1/2 t salt
1/2 t chili powder
2 cloves garlic, minced
1/4 C dried currants
1/4 C slivered almonds
Fry mustard seed in peanut oil for a minute. Add mango, apricot, ginger, brown sugar, water, and lime juice. Simmer for 10 minutes. Add all other ingredients, and simmer 10 more minutes, adding water as necessary to prevent burning. Final chutney should be moist but not liquid, and dried fruits should be soft. Would possibly be even tastier if it simmered longer.
Ingredients:
3-4 ripe, firm peaches (also works well with mangoes if you can get good ones)
350g (12 oz) dark brown sugar (equal in volume to prepared fruit)
1 cm (1/2") fresh ginger
4 cloves garlic
4 dried dates
Peanut oil
25 g (1 oz) fenugreek seeds
25 g (1 oz) mustard seeds
25 g (1 oz) turmeric
10 g (1/2 oz) salt
25 g (1 oz) chili powder
110 g (4 oz) raisins
50 g (2 oz) slivered almonds
Method:
Wash and peel the peaches. Cut into fine cubes, one eighth inch in size. Measure the peach cubes, and measure an equal amount of brown sugar. Peel and finely chop the ginger and garlic. Chop the dates. Heat 2 T oil in a heavy-based saucepan, and fry the fenugreek, mustard seeds, and turmeric. Add the peach cubes, then the sugar, chili powder, garlic, ginger, raisins, dates, and almonds. Stir well. Cook gently, stirring occasionally, for an hour over low heat. Cool and serve, or store in an airtight jar.
All measurements are guesstimates.
1 T peanut oil
1/2 t mustard seed
4 oz dried mango, chopped (*the dried mango I had was sweetened, so I used much less sugar than the original recipe below)
6 oz dried apricot, chopped
1 inch ginger, minced
1/4 C brown sugar
1/2 C water
2 T lime juic
1/2 t ground cloves
1/2 t turmeric
1/2 t salt
1/2 t chili powder
2 cloves garlic, minced
1/4 C dried currants
1/4 C slivered almonds
Fry mustard seed in peanut oil for a minute. Add mango, apricot, ginger, brown sugar, water, and lime juice. Simmer for 10 minutes. Add all other ingredients, and simmer 10 more minutes, adding water as necessary to prevent burning. Final chutney should be moist but not liquid, and dried fruits should be soft. Would possibly be even tastier if it simmered longer.
Ingredients:
3-4 ripe, firm peaches (also works well with mangoes if you can get good ones)
350g (12 oz) dark brown sugar (equal in volume to prepared fruit)
1 cm (1/2") fresh ginger
4 cloves garlic
4 dried dates
Peanut oil
25 g (1 oz) fenugreek seeds
25 g (1 oz) mustard seeds
25 g (1 oz) turmeric
10 g (1/2 oz) salt
25 g (1 oz) chili powder
110 g (4 oz) raisins
50 g (2 oz) slivered almonds
Method:
Wash and peel the peaches. Cut into fine cubes, one eighth inch in size. Measure the peach cubes, and measure an equal amount of brown sugar. Peel and finely chop the ginger and garlic. Chop the dates. Heat 2 T oil in a heavy-based saucepan, and fry the fenugreek, mustard seeds, and turmeric. Add the peach cubes, then the sugar, chili powder, garlic, ginger, raisins, dates, and almonds. Stir well. Cook gently, stirring occasionally, for an hour over low heat. Cool and serve, or store in an airtight jar.
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Yummy
Date: 2008-03-06 04:01 pm (UTC):)
Thanks for that. Hope all is well with you.
Re: Yummy
Date: 2008-03-06 04:03 pm (UTC)Things are okay. Today I am stuck at home while some guys fix my heat. I hope they finish soon.