CITRUS CHUTNEY
Steps:
- Place a small dish in the freezer. Combine all of the ingredients with 2 cups water in a pot and bring to a boil. Decrease the heat and cook on a low boil, covered, for 10 minutes. Uncover and bring the chutney back up to a boil. Uncover and increase the heat so the chutney boils rapidly for 20 minutes. Turn off the heat and place a few tablespoons on the frozen dish. Replace the dish in the freezer. After 5 minutes, nudge the chutney with a spoon or your finger. If it has the proper consistency, it's done. If the chutney is still runny, continue to cook for another few minutes, then test it again. To store in the refrigerator, let the chutney cool to room temperature. Pour into an airtight container and refrigerate for up to 2 months.
- VARIATION: Citrus Marmalade
- For a delicious, easy marmalade, leave out the onion and vinegar, and use just a dash of salt. The ginger is optional.
- Basic Canning
- Canning is a straightforward process that experienced veterans can do instinctively. It's fun and easy, but because detailed procedures must be followed in order to prevent the growth of toxic bacteria, you should first learn from an experienced canner or study one of the books recommended in the Resources section (page 194) if you want to strike out on your own. Describing the full canning process, which results in foods that can be stored at room temperature for up to a year in a cool, dark, place, is beyond the scope of this book, so the preserve recipes that follow are ones that can be stored in the fridge for 1 to 2 months.
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Chicho Cell
[email protected]Delish!
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[email protected]This is the best citrus chutney I've ever had. It's the perfect balance of sweet and tangy. I will definitely be making this again and again.
Hero Divl
[email protected]This chutney is a great make-ahead condiment. I made a batch last week and I've been using it all week on everything from grilled chicken to roasted vegetables.
Nahbila Synthia
[email protected]Yum! This chutney is so good. I love the combination of citrus and spices. It's the perfect addition to any meal.
Daniel Chukwuma
[email protected]I made this chutney for the first time last night and it was delicious! I served it with grilled salmon and it was the perfect complement. The flavors were well-balanced and the chutney added a nice tang to the fish.
Nayon Noyon
[email protected]This citrus chutney is a great way to add a pop of flavor to your meals. It's tangy, sweet, and has a bit of a kick. I love it on grilled chicken or fish, and it's also great as a dipping sauce for spring rolls or samosas.
Irfan Gujjar
[email protected]I love the simplicity of this recipe. It's made with just a few ingredients and it's so easy to put together. I always have citrus fruits on hand, so I can make this chutney whenever I need a quick and flavorful addition to a meal.
Lilly Külpmann
[email protected]This chutney is delicious and versatile. I've used it as a condiment for grilled meats and fish, and I've also added it to yogurt for a tangy dip. It's also great on sandwiches and wraps.
Saru Tmg
[email protected]Amazing chutney! I made it for a party and it was a huge hit. Everyone loved the unique flavor and asked for the recipe. I'll definitely be making this again.
47 Hussain
[email protected]This is my new go-to chutney recipe. It's so easy to make and it always turns out delicious. I love the bright, tangy flavor and the way it pairs with so many different dishes. I've used it with grilled chicken, fish, and even as a dipping sauce for
Tariq Cheema
[email protected]This citrus chutney was absolutely delightful! The flavors were perfectly balanced, with a nice tang from the citrus and a touch of sweetness from the sugar. I used a variety of citrus fruits, including oranges, lemons, and limes, and the result was