November 23, 2011
-
Holiday Chutney
I luv this recipe..I call it Holiday Chutney, but it is actually an East Indian condiment for sweet meats
Holiday Chutney
——————-
Into a larger pot,
2 firm apples, leave some peal on one, core and cut 1/2″ pieces
1 small onions, cut
1 sm clove garlic, minced
1/2 C raisins1/4 C brown sugar
1 chopped Cardamon seed Optional. ( adds another layer of spice.. good place to use those once in a while spices.).
1/8 tsp ground cloves
1/8 ground cinnamon
1/2 tsp ground ginger
1/2 tsp salt
1 tsp curry powder1/3 C apple cider vinegar
1/4 C water
Get the pot to a boil and simmer until the apples and onions are cooked soft.This recipe can ‘grow’ without adjusting the ratio.
I usually Quadruple a few batches, putting the chutney into smaller gift sized fruit jars.
These make excellent Christmas and hostess gifts
It has become part of my Thanksgiving fare…I liberally pour it over a brick of Philly creme cheese and serve with fine crackers or baguettes .
For a grown up party, I will add in a bit of Rum mmmmmmmmmmmmmmm
Comments (5)
What an interesting idea. I’m wondering how the flavor of curry is? Dave absolutely hates curry so I don’t want to invest time if it’s the main flavor? marilyn
Marilyn, Yes, it would be too much for Dave, probably the curcumen (cumin) in turmeric the curry mix. My own body hated the cumen.. Possible overdose. People in Santa Barbara love to use it in everything. That said, I hardly notice it with the ground cloves and other spices.
I see the bottle of Baileys… an important inclusion in any cookery
I love chutney and I love cooking for the holidays! Great blog, Miss Rickie!
@light_and_fluffy - Good catch Hawk Eye!
I am going to try this. I had a similar chutney on chicken–it was delicious!
One Bailey’s glass is completely empty. Hmmm.