Thursday, 28 May 2015

Apricot Sour Cherry Chutney

Pork chop, chutney, baked plantain and pickled cucumbers
This is a very quick and easy way to whip up a very tasty condiment to go with a thick cut pork loin chop, seasoned and cooked to your taste.
 6 dried Apricots
4 Tbsp dried sour cherries
1 small onion
2 cloves garlic
1/2 Green Habanero pepper
1/2 tsp salt
1 tsp Garam Masala
Thin slice ginger root
2 tbsp sugar
2 tbsp vinegar
1. Coarsely chop the dried apricots, cherries, onion, garlic, habanero pepper and ginger root. I use a small chopper to do this
2. Put all in a small saucepan and add the vinegar, salt, Garam Masala, and sugar
3. Bring to a boil and immediately turn down the heat to low. Simmer covered for 10 -15 minutes. If any is left over, it will keep in the refrigerator for a day or two.
Apricot and sour cherry chutney

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