Heart: Swami Rudi Toot-Toot Chutney

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* Exported from MasterCook Mac *

 

Swami Rudi Toot-Toot Chutney

 

Recipe By : Heart of the Home, Ann Jackson (1995) p35

Serving Size : 1 Preparation Time :0:00

Categories : Condiments & Seasoning Posted to veg-recipes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 pounds peaches -- or 5

- or mangos or any combination of these

2 onions -- sliced

2 cloves garlic -- smashed and chopped

2 handfuls of raisins

1/2 teaspoon cinnamon -- to 1 tsp

2 tablespoons grated and squeezed fresh ginger

- or 2 tsp dry

2 tablespoons chili powder

2 teaspoons paprika

1 teaspoon cayenne

1 tablespoon mustard seeds

couple pinches ground cloves or allspice

1 1/2 cups brown sugar -- * see note

- or molasses or honey

3/4 cup cider vinegar -- **

 

* Most recipes call for 2 1/2 cups sweetener here that was much too

intense for me. After your chutney has cooked awhile, taste and if it

needs more sweet, adjust to suit yourself.

** As above, if you add more sweetener, add more vinegar, too.

 

Saute the onions and garlic in oil until about half done, put in the

mustard seeds and continue cooking until they start to pop. Add the

rest of the spices and a little more oil if you have too. Stir

around, after a few minutes, add the sweetener and the vinegar then

peaches or mangos. Simmer this until it is thick and the tastes have

blended. It should be several hours. When you taste it to adjust the

sweetener, it should have a little kick to it. If it doesn't, add a

pinch more cayenne and a pinch more allspice.

 

Let this sit in the refrigerator a couple of days, the longer it

sits, the better it tastes. Chutney will keep for ages in the

refrigerator and preserves well, too.

 

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Per serving (excluding unknown items): 2049 Calories; 5g Fat (2%

calories from fat); 16g Protein; 525g Carbohydrate; 0mg Cholesterol;

294mg Sodium

Food Exchanges: 1 1/2 Starch/Bread; 5 Vegetable; 9 1/2 Fruit; 1/2

Fat; 21 1/2 Other Carbohydrates

 

NOTES : ...You are never too old to have fun, and did I have fun

making that chutney. And the smell...Cyrus came drifting into the

kitchen and sniffed, " IT's like something I had while pass through

northern Ceylon " . It was truly exotic as hell, a real treat to all my

senses. I also enjoyed making this because it uses alot of spices

that I normally don't use together. So, I really implore you to try

this, it's easy and so good on a hot day.

 

Chutney is a must side dish for any Indian meal and a great dish to

have in place of relish or hot sauce. I like it best with a big plate

of plain white rice.

 

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