Potpourri Americana

I don't have a printer, so I print what I want to print here.
A collection of my personal bookmarks
 
HomeHome  FAQFAQ  RegisterRegister  Log inLog in  

Share | 
 

 Loquat Chutney

View previous topic View next topic Go down 
AuthorMessage
Astraea

avatar

Number of posts : 2726
Age : 56
Location : Arizona, USA
Favorite Quote : Beware the deadly donkey falling from the sky You may choose the way you live, my friend But not the way you die
Registration date : 2007-08-11

PostSubject: Loquat Chutney   Mon Aug 29, 2016 2:03 pm

http://www.thegardenofeating.org/2009/07/loquat-chutney-chinese-fruit-meets.html

Loquat Chutney

Ingredients

* 1 1/2 pounds loquats -- washed, de-seeded and cut into small pieces
* 1 pound onion -- chopped
* 1/2 pound apples, grated
* 1 pound sugar
* 2 teaspoons mustard
* 2 teaspoons sea salt
* 1 teaspoon curry powder
* 1 tbsp mustard seeds, crushed
* 1 tablespoon molasses
* 2 tbsps fresh ginger, peeled and julienned into thin strips
* 1 pint (2 cups) apple cider vinegar
* 2 cups water
* 1/4 cup raisins or currants

Directions

1. Put all the ingredients in a large pot and bring to a boil. Cook gently until soft and a good color, about 1 - 1 1/2 hours, stirring regularly to prevent the chutney from sticking or burning.

2. Boil the canning jars (1/2 pint , 1 pint, etc., the size is up to you) and lids to sterilize them (you can also sterilize them in your dish washer if you prefer.)

Pour the hot chutney into the hot jars, being sure to leave half an inch of headroom in each jar.

Filling the jars with loquat chutney. The sterilized funnel makes it a neater process.

Drop the sterilized lids on, cover with the rings and tighten until well closed.


My husband tightening the lids on the jars of loquat chutney before they go into the canner

3. Process the sealed jars for 10 minutes in a boiling water bath. Remove the jars from the boiling water bath and let cool in a draft-free place overnight. Check the lids to make sure they've popped down to ensure they're properly sealed (I love the sound the jars make as they seal.) If any of the lids have not sealed properly, refrigerate those jars and use them right away. The rest can be stored in a cool dark place for 9 months.

This chutney is a nice accompaniment to roasted meats, lamb burgers, kabobs of all kinds, Indian food, vegetable fritters, and many more things.
Back to top Go down
View user profile http://hydracave.forumotion.com
Astraea

avatar

Number of posts : 2726
Age : 56
Location : Arizona, USA
Favorite Quote : Beware the deadly donkey falling from the sky You may choose the way you live, my friend But not the way you die
Registration date : 2007-08-11

PostSubject: uses for chutney   Mon Aug 29, 2016 2:13 pm

Sixteen Ways To Eat Chutney and Relish


  1.  Have it on a sandwich – add it to chicken salad or tuna salad
  2. Serve it alongside a cheese, and-or preserved, cured meat platter
  3.  Mix it into ground beef or pork and use for meatloaf or sausage roll filling
  4.  Serve it on the side of a meat pie or and empanada
  5.  Eat it with any kind of cooked pork dish (e.g. chops, tenderloin, ham, etc.)
  6.  Serve it with grilled sausages
  7. Serve it with roasted chicken or turkey
  8.  Serve it with pate
  9. Warm goat cheese or brie, pour chutney over it and serve
  10.  Mix it with Greek yogurt to make a dip
  11. Puree it and glaze meat, roasted sweet potatoes, butternut squash, etc.
  12.  Puree it and use as a dipping sauce for egg rolls, samosa, any fried food!
  13.  Puree it and add it to salad dressing
  14.  Serve it with a grilled cheese sandwich
  15.  Serve it on the side of Indian dishes like curry
  16.  Serve it on a burger, especially a cheese or veggie burger
Back to top Go down
View user profile http://hydracave.forumotion.com
 
Loquat Chutney
View previous topic View next topic Back to top 
Page 1 of 1

Permissions in this forum:You cannot reply to topics in this forum
Potpourri Americana :: Creative Endeavors :: Recipes :: Canning & Drying-
Jump to: