| By : Arti Agarwal ( Posted on :16 Nov, 2005 ) | Total Views : 170 | Previous | Next |
Course: CHUTNEY
Cusine: INDIAN
Ingredients:
1 (3-inch) cinnamon stick
1 teaspoon black peppercorns
1/2 teaspoon coriander seeds
v 6 whole cloves
3 lb ripe tomatoes, peeled, seeded, and coarsely chopped
2 Granny Smith apples, peeled, cored, and cut into 1/2-inch pieces
1 cup golden raisins
2 garlic cloves, minced
1 fresh serrano chile chile, minced, including seeds
1 tablespoon finely chopped peeled fresh ginger
1 cup cider vinegar
1/2 cup fresh orange juice
1/3 cup fresh lime juice
1 cup packed light brown sugar
1 teaspoon salt
1 teaspoon cumin seeds
1/2 teaspoon mustard seeds
Procedure: Tie cinnamon stick, peppercorns, coriander seeds, and cloves in a cheesecloth bag and put in a 5- to 6-quart heavy pot. Stir in remaining ingredients and bring to a rolling boil over moderate heat. Reduce heat and simmer, uncovered, stirring frequently, until thick, about 1 1/4 hours. Discard cheesecloth bag. Drain jars upside down on a clean kitchen towel 1 minute, then invert. Ladle chutney into jars, leaving 1/4 inch of space at top, then run a thin knife between chutney and jar to eliminate air bubbles. Seal, process, and store filled jars, boiling boiling chutney in jars 10 minutes. Let chutney stand in jars at least 1 month for flavors to develop. NOTE:-Special equipment: 5 (1/2-pint) canning jars with lids and screw bands; Sterilize jars and lids. This chutney is well worth the 1-month wait it takes for the spices to mellow. Try it with grilled shrimp or fish, or on grilled chicken or cheese sandwiches. Active time: 2 hr Start to finish: 31/2 hr (plus 1 month for flavors to develop)
