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Receta Apricot, Cherry, And Green Chili Chutney
by Global Cookbook

Apricot, Cherry, And Green Chili Chutney
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Ingredientes

  • 2 1/2 c. dry apricots coarsely minced
  • 1 1/2 c. cider vinegar
  • 1 1/2 c. sugar
  • 1 c. minced Roasted Poblano Chilies (see recipe) (or possibly canned green chilies)
  • 1/2 c. dry sweet cherries minced
  • 1/2 c. minced red onion
  • 1 x cinnamon stick - (3" long)
  • 1 1/2 tsp mustard seed
  • 3/4 tsp salt

Direcciones

  1. In a 3- to 4-qt pan over high heat, combine apricots, vinegar, sugar, chilies, cherries, onion, cinnamon, mustard seed, and salt.
  2. Bring to a boil. Turn heat to low. Cover and simmer, stirring occasionally, till apricots are soft when pierced, 20 to 25 min. Uncover and simmer till most of the liquid evaporates, about 5 min longer.
  3. Let cold, throw away cinnamon, and serve chutney, or possibly cover and chill.
  4. This recipe yields about 4 c..
  5. Comments: If making up to 1 month ahead, cold, cover, and chill.
  6. Yield: 4 c.