Recipe La Torre del Visco
Ingredients
20
ml sunflower oil
1
tsp cumin seeds
1
tsp fennel seeds
1
tsp black mustard seeds
5cm piece fresh ginger
250
ml water
200
ml fresh orange juice
1
tsp turmeric
2kg
peaches - skinned and cut into small dice
2
granny smith apples - peeled and cut into small dice
6
dtsp brown sugar
6
dtsp white wine vinegar
1
or 2 whole dried chilli(s)
salt
Method::
Heat the oil in a heavy based saucepan and
gently fry the cumin, fennel and mustard seeds for a minute. Add the ginger (peeled and cut into thin
strips) and cook for 2 minutes more.
Add the turmeric, water and orange
juice. Bring to the boil, lower the heat
and then simmer for 15 minutes.
Add the peach, apple, sugar, vinegar and
chilli(s). Cook gently for about 1 hours
or until the fruit is very soft and the mixture is the consistency of chutney /
jam.
Remove the dried chilli(s) and season with
salt.
While still hot put the chutney into jam jars
(which have previously been sterilised in a pan of boiling water for 5
minutes). Seal the jars with tight
fitting lids.
The chutney can be eaten straight away or
used within a couple of months if the bottles are kept in the refrigerator.
No comments:
Post a Comment