Guest guest Posted March 11, 2007 Report Share Posted March 11, 2007 Fresh Cherry Chutney 1 small red onion, finely chopped 1 tablespoon (4 tsp )olive oil 2 cinnamon sticks 600 g (21 oz) fresh cherries, halved, pitted 1 cup white sugar 1 cup vegan tawny port 1 lemon, juiced 2 tablespoons (8 tsp) sweet chilli sauce 1. Combine onion and oil in a 3-litre/quart microwave-safe bowl. Cook, uncovered, for 2 minutes on HIGH (100%) power, stirring every minute, until soft and translucent. 2. Add cinnamon, cherries, sugar, port and lemon juice. Cook, uncovered, stirring every 10 minutes, for 35 to 40 minutes on HIGH (100%) power, or until chutney is thick with a small amount of liquid visible. 3. Stir in sweet chilli sauce and a pinch of salt. Spoon hot chutney into hot sterilised jars. Seal and turn upside down for 3 minutes. Turn right-side up and allow to cool completely. Makes 4 cups. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 11, 2007 Report Share Posted March 11, 2007 Kim This past week my girlfriend took me out for a delayed b-day dinner. we went to the local indian restaurant where the owner is a vegetarian and has always taken good care of us. His sister has CD, so he knows why I ask what I ask. Anyway, he made us pakora vegetables using chana flour and a vegetable jalfreezi which was superb. My point was though, we thought he served bing cherry chutney with the pakora, but it was cranberry he told us. The colour was so jewel red it was amazing and it tasted great with the soy yoghurt as well. Do you think this recipe would work if I used cranberries instead? BL On 3/10/07, Kim <bearhouse5 wrote: > > Fresh Cherry Chutney > > 1 small red onion, finely chopped > 1 tablespoon (4 tsp )olive oil > 2 cinnamon sticks > 600 g (21 oz) fresh cherries, halved, pitted > 1 cup white sugar > 1 cup vegan tawny port > 1 lemon, juiced > 2 tablespoons (8 tsp) sweet chilli sauce > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 11, 2007 Report Share Posted March 11, 2007 I don't see why it wouldn't work with cranberries. You may need to adjust the sugar to allow for any difference in the sweetness of cranberries and cherries. It must be great being able to eat out without having to worry. Every time we go out, usually to take my husband's clients out to dinner (none of them vegetarian), all I am offered is risotto. I don't mind risotto, but I do make much nicer risotto at home than I have ever had at a restaurant. It would be really nice to be able to eat something a little different...sigh. Kim. , " Brenda-Lee Olson " <shalomaleichemacademy wrote: > > Kim > > This past week my girlfriend took me out for a delayed b-day dinner. we > went to the local indian restaurant where the owner is a vegetarian and has > always taken good care of us. His sister has CD, so he knows why I ask what > I ask. > > Anyway, he made us pakora vegetables using chana flour and a vegetable > jalfreezi which was superb. My point was though, we thought he served bing > cherry chutney with the pakora, but it was cranberry he told us. The colour > was so jewel red it was amazing and it tasted great with the soy yoghurt as > well. > > Do you think this recipe would work if I used cranberries instead? > > BL Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 11, 2007 Report Share Posted March 11, 2007 It is lovely to be safe like that Kim. Peter, the owner, is a nurse at the hospital, and so even if there was a mistake I can feel safe there. They have a fairly busy kitchen and it is is mother and his wife who do most of the cooking (even to the tandoori oven which I try to avoid (smile)) He even tells us that if he is not there, to tell his wife we want the special family chai not the one for the tourists - lol. He makes it with soy milk and spices and it takes 45 minutes to brew properly. But it's very lovely. I just looked for jalfrezi recipes but they all seemed to have some form of farmer's cheese in them and their's does not so I will keep looking. Thanks for the thoughts on the chutney. BL Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 13, 2007 Report Share Posted March 13, 2007 Brenda Lee, oh my I wish that Indian restaurant was in my town. Where do you live? Lois , " Brenda-Lee Olson " <shalomaleichemacademy wrote: > > Kim > > This past week my girlfriend took me out for a delayed b-day dinner. we > went to the local indian restaurant where the owner is a vegetarian and has > always taken good care of us. His sister has CD, so he knows why I ask what > I ask. > > Anyway, he made us pakora vegetables using chana flour and a vegetable > jalfreezi which was superb. My point was though, we thought he served bing > cherry chutney with the pakora, but it was cranberry he told us. The colour > was so jewel red it was amazing and it tasted great with the soy yoghurt as > well. > > Do you think this recipe would work if I used cranberries instead? > > BL > > On 3/10/07, Kim <bearhouse5 wrote: > > > > Fresh Cherry Chutney > > > > 1 small red onion, finely chopped > > 1 tablespoon (4 tsp )olive oil > > 2 cinnamon sticks > > 600 g (21 oz) fresh cherries, halved, pitted > > 1 cup white sugar > > 1 cup vegan tawny port > > 1 lemon, juiced > > 2 tablespoons (8 tsp) sweet chilli sauce > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 13, 2007 Report Share Posted March 13, 2007 Brenda Lee, have you ever asked the owners of this Indian restaurant for recipes? The owners of the Thai has given me recipes. Just a thought. Lois , " Brenda-Lee Olson " <shalomaleichemacademy wrote: > > It is lovely to be safe like that Kim. Peter, the owner, is a nurse at the > hospital, and so even if there was a mistake I can feel safe there. They > have a fairly busy kitchen and it is is mother and his wife who do most of > the cooking (even to the tandoori oven which I try to avoid (smile)) > > He even tells us that if he is not there, to tell his wife we want the > special family chai not the one for the tourists - lol. He makes it with > soy milk and spices and it takes 45 minutes to brew properly. But it's very > lovely. > > I just looked for jalfrezi recipes but they all seemed to have some form of > farmer's cheese in them and their's does not so I will keep looking. > > Thanks for the thoughts on the chutney. > > BL > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 13, 2007 Report Share Posted March 13, 2007 Lois I live in N. BC in a town called Terrace. Yes I have asked, but Peter's mother likes to protect her recipes. Her restaurant has been in business for 10 years now and the other two indian restaurants either closed or compromised by making their menu not stricly indian - so I guess she has reason. The restaurant is on the highway out of town and one really has to go there on purpose, it's not like a place you drive by and get the impulse to stop in so she must have something special. I spent some time looking on the internet couldn't find a jalfrezi recipe that looked like their's but by chance Kim posted the cherry chutney recipe to the list. As soon as I can get some cranberries I am going to try them in this recipe and I'll let you know. BL On 3/12/07, loisc100 <loisc100 wrote: > > Brenda Lee, have you ever asked the owners of this Indian restaurant > for recipes? The owners of the Thai has given me recipes. Just a > thought. > Quote Link to comment Share on other sites More sharing options...
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