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Serving(s) |
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2 cups (500 mL) |
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| General Category : Pickles-Salsa-Relishes |
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| Food Group : Vegetables |
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| Preparation Method : Boil/Simmer |
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| Other Criteria : Easter |
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| This sweetly spiced, tangy chutney complements smoked or cured ham nicely. The flavour is even better if you make it a couple of days ahead. |
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Ingredients
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1 tbsp (15 mL) vegetable oil |
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1 tbsp (15 mL) black or yellow mustard seeds |
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10 whole cloves |
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6 black peppercorns |
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1 cinnamon stick |
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1 bay leaf |
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1 tsp (5 mL) dry mustard |
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1/2 tsp (2 mL) each turmeric, ground ginger and salt |
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1 large onion, diced |
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2/3 cup (150 mL) white vinegar |
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1/3 cup (75 mL) granulated sugar |
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Preparation
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In large saucepan, heat oil over medium heat; fry mustard seeds, cloves, peppercorns, cinnamon stick, bay leaf, dry mustard, turmeric, ginger and salt until mustard seeds begin to pop, about 1 minute. Reduce heat to medium-low; cook onion, stirring often, until soft but not browned, about 12 minutes.
Add vinegar and sugar; bring to boil. Reduce heat and simmer, covered, for 5 minutes. Remove lid and simmer until liquid is slightly reduced, about 5 minutes. Let cool. (Make-ahead: Refrigerate in airtight container for up to 1 week.)
Makes 2 cups (500 mL).
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Nutritional information
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Per 1 tbsp (15 mL): about 16 cal, 0 g pro, 1 g total fat (0 g sat. fat), 3 g carb, 0 g fibre, 0 mg chol, 36 mg sodium. % RDI: 1% iron.
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Source
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Homemakers Magazine: April 2005
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