From TheChef@wwrecipes.com Thu Aug 18 17:08:37 2005 Date: Sat, 13 Aug 2005 04:19:27 +0000 (UTC) From: The Chef at Worldwide Recipes Newsgroups: rec.food.recipes Subject: Peach Chutney Followup-To: rec.food.cooking, rec.food.recipes Peach Chutney Here is a traditional English relish that goes great with any roasted meat or fowl. It also makes a wonderful sandwich when paired with thinly sliced sharp cheddar cheese. Peach Chutney 3 lbs (1.3 Kg) peaches, peeled, pitted, and chopped 1 onion, finely chopped 2-4 cloves garlic, finely chopped 4 cups (1 L) distilled vinegar 1 cup (250 ml) raisins 1 cup (250 ml) sugar 1 cup (250 ml) packed brown sugar 1/4 cup (60 ml) finely chopped fresh ginger 1/4 cup (60 ml) mustard seeds 1/4 cup (60 ml) kosher salt Combine all ingredients in a non-reactive pot and bring to a boil over high heat. Reduce the heat and simmer uncovered, stirring frequently, until thickened to the consistency of jam, 30 to 40 minutes. Store in jars sterilized and sealed according to the manufacturer's instructions. Makes about 2 quarts (2 L). Bon appetit from the Chef at Worldwide Recipes Subscribe today at http://www.wwrecipes.com/plus.htm or send a blank message to mailto:CheckPLUS@wwrecipes.com -- Rec.food.recipes is moderated by Patricia D. Hill at recipes@swcp.com. Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/ From kate.heeringa@gmail.com Wed Sep 21 10:35:37 2005 Date: Wed, 21 Sep 2005 02:28:30 +0000 (UTC) From: Kate Heeringa Newsgroups: rec.food.recipes Subject: Chutney (2) Collection Followup-To: rec.food.cooking, rec.food.recipes Peach Chutney Spinach Chutney Peach Chutney 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! Makes 6 cups 5 pounds peaches, peeled and chopped 2 tablespoons garlic, minced 2 tablespoons ginger, minced 1 teaspoon cardamom, ground 2 tablespoons 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 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. Spinach Chutney 1 quart bowl of fresh spinach finely chopped 1 large jalapeno pepper 1/2 cup sesame seeds 1/4 cup pine nuts 1/8 cup mustard seeds 1 teaspoon curry powder 1 teaspoon cumin Steam spinach until tender. Set aside. Place jalapeno pepper directly on iron grill of gas stove. Heat until fully cooked. Split pepper in half lengthwise and scrape out seeds. Set aside. On dry frying pan, roast sesame seeds until tan in color. Set aside. Roast pine nuts about 5 min. Set aside. Roast mustard seeds until they start popping. Add a little oil, then curry powder and cumin. Put spinach and 1/2 of the pepper into blender or food processor, followed by sesame seeds and a few of the pine nuts. Now add mustard seeds and the curry-cumin blend. Pulse gently just a few times. Place chutney on plate and surround with remaining pine nuts. -- Rec.food.recipes is moderated by Patricia Hill at recipes@swcp.com. Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/