Sweet-and-Sour Fruit Chutney
Preparation info
Difficulty
Easy
Yield: about
2 cups
Appears in
Sauces
Published 1991
Although many Indian classics have been carefully standardized, it’s possible to improvise a sweet-and-sour chutney by adjusting some of the standard ingredients to taste and by using virtually any underripe fruit.
Ingredients
| sugar | ||
| good-quality white wine vinegar, cider vinegar, or sherry vinegar | ||
| underripe fruit, cut into ¼ × ½-inch (5 mm × 1 cm) cubes (see note) | ||
| serrano chile, stemmed, seeded, finely chopped or thai chiles, stemmed, seeded, finely chopped | ||
| fresh ginger, grated | ||
| garam masala or basic curry powder | ||
| white or dark raisins (optional) |
Method
- Combine the sugar and vinegar in a stainless-steel saucepan large enough to hold the fruit and simmer gently to dissolve the sugar.
- Stir the fruit into the sugar-vinegar mixture and simmer gently until the cubes soften but retain some texture, 5 to 15 minutes. Drain the fruit in a strainer set over another saucepan. Combine the chiles, ginger, and spice mixture with the liquid released by the fruit and, if necessary, reduce the liquid by two-thirds to three-quarters, until it is syrupy.
- Stir the raisins, if using, into the hot reduced liquid and let the mixture cool. Stir the fruit into the cooled mixture.
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.