I use chutney like salsa. I put it on wild Alaskan salmon burgers, gluten-free veggie burgers and use it as a garnish for soups . . . in very large quantities. Unlike salsa, chutneys traditionally have lots of sugar in them.
Luckily, the Moosewood cookbook taught me that making chutney is simple. And I found that with all of the natural sweetness in apples and apple cider vinegar it was just as simple to adapt to make it fruit sweetened, but still sweet and spicy!
MOOSEWOOD INSPIRED EASY APPLE CHUTNEY
1 clove minced garlic
1 Tbs. minced fresh ginger
1 tsp. cinnamon
1 tsp. cloves or allspice
1/2 tsp. salt
1/4 cup dates, packed and pitted
1/3 cup apple cider vinegar
Directions:
1. Chop apples into chunks, leave peel on!
2. Chop dates into chunks.
3. Combine all ingredients in a medium saucepan.
4. Bring to a boil.
5. Reduce head to simmer.
6. Simmer uncovered for about 30-40 minutes, stirring occasionally until soft.
7. Store in a sterile glass jar.
2 comments:
DONE! How long will this last?
I usually give it 1-2 weeks in the refrigerator. More daring people might give it longer.
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