Tuesday, September 13, 2011

Apple Chutney and Tomatillo Sauce Today!

A co-worker of Michael's gave him some apples.  They are quite tart, so I will be making apple chutney with them.  This is the first time I've ever made an apple chutney.  I have made a tomato chutney from a recipe by Madjhur Jaffrey, but this one is quite different.  As usual I played with the recipe so we will see how it all works out.  It worked out!  Here is the recipe as I doctored it:

                                        Apple Chutney

1 cup cider vinegar
1 cup sugar

1 lb. apples, cored and chopped into 1/2 inch dice (peeled too, if you want )
1/3 cup dried apricots, diced 1/2 inch as well
1/3 cup raisins
3 TBSP lemon juice
2 TBSP lemon peel, minced
5 cloves garlic, minced
1 2 inch piece of fresh ginger, peeled and minced
pinch of ground cinnamon
pinch of ground allspice
1/8 tsp. cayenne (optional)

In a sauce pan, heat vinegar and sugar until the sugar is melted into the vinegar. Add all the other ingredients and cook over medium heat for 45 minutes or until the mixture thickens to a jamlike consistency.  Stir often to avoid burning the mixture.  Allow to cool.  Enjoy now or refrigerate for later use or freeze in containers. 

Today as well, I got around to making some tomatillo sauce that will be frozen and used when chicken enchilada casserole is on the menu again.  Feeling pretty virtuous in that we have not wasted any of the great food we received from Eatwell Farm this week, also making good use of what people have given us over the past few weeks.  Thank you.

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