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SULTANA
CHUTNEY
This is based on a recipe in Indian
Meat & Fish Cookery" by Jack Santa Maria which I bought in
Delhi on one of my trips to India.
10 cloves garlic
1-inch piece gingerroot
2 cups raisins (sultanas)
1/2 c. pitted dates, chopped
1/4 c. date sugar
1 t. cumin seed
2 t. red pepper (Indian) or paprika
2 t. garam
masala
1 c. vinegar
1. Grind together the garlic and ginger in the processor.
2. Mix all ingredients with the vinegar and cook gently till a thick chutney
is formed. Chutney will thicken more as it cools so do not overcook. Refrigerate,
or pour into sterilized jars for future use. Serve with roasted chicken
or turkey or as part of an Indian meal.
Makes 3 cups
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