copyright 2011 Kim Ykema, spices for chutney
Measure out your ingredients before you start because this process goes quickly.
Soak 1/2 cup chopped dates or dried apricots in 1/2 cup warm water.
Mince 6 cloves of garlic. In a deep saucepan, saute in 1/4 cup oil with 1/4 tsp each: pepper flakes and anise seed. Carefully add the softened fruit and water.
Add:
1/2 tsp ginger
1 tsp cumin
1/4 tsp turmeric or curry powder
1/2 tsp cinnamon
2 tsp salt
Simmer 5 minutes. Cool. Puree if desired.
How are two ways to use this chutney.
- Add to a chicken sandwich with some mustard-maple syrup spread (1/4 cup dijon mustard plus 2 tablespoons maple syrup). A thick slice of red tomato, crisp green lettuce, and a thin slice or red onion will make this the tastiest sandwich you’ve had in a long time.
- Add some chutney to quinoa or rice for a dramatic flavor boost. Serve alongside roasted chicken or fish.
