peach chutney
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| chutneys can be used in a whole slew of places as a topping for a |
| hot and spicy dish, and a sandwich component (chutney and cheese melts |
| yum!), a dipping sauce for a kebab, stuffing for cornish hen or |
| duck, a sauce for game meats, etc. the possibilities are endless! |
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| makes 6 cups |
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| 5 lb. | peaches, peeled and chopped |
| 2 Tbsp | garlic, minced |
| 2 Tbsp | ginger, minced |
| 1 tsp | cardamom, ground |
| 2 Tbsp | pickling spice, ground |
| | juice of 6 limes |
| | juice of 2 lemons |
| 1/2 cup | brown sugar |
| | salt, to taste |
| | pepper, to taste |
| 1/2 bunch | cilantro, chopped fine |
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| in a medium saucepot, combine all the ingredients except for the |
| cilantro. bring to a boil and reduce to a simmer. if more liquid is |
| needed, add more lime juice. |
| cook for about 15 minutes, or until it thickens up (remember it will |
| continue to thicken up as it cools). |
| fold in the cilantro and let cool completely. |
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| (ID: 73408) Mirror: rec.food.recipes: Tue, Sep 20, 2005 |