Lime and Ginger Chutney

Yield: 14 oz (400g) U.S

Metric

Ingredients

B

Procedure

4

4

Limes

l.

Grate the zest of the limes, then peel and segment the limes.

134 oz

50 g

Raisins

Cut each segment into 4 or 5 pieces.

1 fl oz

30 mL

Brandy

2.

Soak the raisins in the brandy.

3 V2 oz

100 g

Onions, chopped fine

S.

In a stainless-steel saucepan, combine the grated lime zest,

1

1

Garlic clove, chopped fine

soaked raisins, onions, garlic, ginger, saffron, bay leaf,

1 oz

25 g

Ginger root, grated

cloves, white wine vinegar, lemon juice, orange juice, brown

small pinch

small pinch

Saffron

sugar, and tomato paste. Simmer until almost dry. Cool.

1

1

Bay leaf

4.

Add the lime segments and stir in.

2

2

Cloves

5.

Serve at once, or keep 2-3 weeks in a sterilized jar.

3 ^ fl oz

100 mL

White wine vinegar

2 fl oz

60 mL

Lemon juice

6 fl oz

175 mL

Orange juice

2 oz

75 g

Brown sugar

1 tsp

5 mL

Tomato paste

Per 1 ounce:

Calories, 50; Protein, 1 g

j; Fat, O g (O% cal.); Cholesterol, O mg;

Carbohydrates, 13 g; Fiber, 1 g; Sodium, B mg.

Continue reading here: Fig Compote

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