Tuesday, February 10, 2015

Apple Chutney

Apple Chutney

I love chutneys and we use quite a few at Al Lago. The balance of sweet and sour with a little heat from the chilli combined with the smoky flavor of the black cardamom pods make this a great match for game meat or like we do with chargrilled chicken livers. It's such a different world now with the Internet . I remember walking down Broadway heading into Chinatown so I could stock up on hard to find Asian spices and sauces. Now you can order everything to your door . Most times overnight.  

2 Granny Smith apples

1 inch pic of ginger

2 spring onions sliced into rings

1 red capsicum pepper diced

3 black cardamom pods

1 tsp cloves

1/2 tsp star anise

1/2 stick cinnamon

1 red cayenne chilli

1:2 cup sugar

1/2 cup apple vinegar

1 Tb corn starch 

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