[CH] Your etouffe. plus
Doug Irvine (dirvin@bc.sympatico.ca)
Fri, 24 Apr 1998 19:50:59 -0700
Rael...tried your mix that you did for those innocent young nubiles(your
line) in that far away frozen NORTH(try Canada)its worse!
Like in Colder EVEN in Celsious! Mr. Demas...Anyway...my sainted wife of
49 yrs(not her age) has a fabulous recipe for Nectarine and Lime
Chutney...she has been making it for years, and I have never ever seen
this recipe before anywhere, part is from her head and part from another
recipe of her late Mothers...Makes 4 pints
5 cups packed light brown sugar
1 cup cider vinegar
1 tsp salt
1 tsp cayenne pepper
1/2 tsp ground allspice
2 lbs nectarines, fresh, pitted
4 medium yellow onions(good ones, Vidalia, or better!)(Washington)!
6 limes, quartered and seeded(and dont get pithed)(NO pith)
1 red pepper, seeded and chopped
1/2 cup crystalized ginger
1 1/2 cups golden raisins
Heat sugar, vinegar, salt, cayenne and allspice in large stockpot to
boiling: reduce heat...simmer 10 minutes.
Process nectarines in food processor with steel blade, pulsing until
coarsely chopped...move to large bowl.
Repeat, chopping limes, onion,pepper and ginger separately...transfer to
same bowl, add raisins, toss to mix well.
Add nectarine mixture to syrup. Heat to boiling , reduce t o simmer,
stirring occasionally until thickened. Ladle into hot, sterilized pint
jars, leaving half inch headspace. Adjust lids and process in boiling
water bath for 10 minutes....makes four pints of a wonderful chutney!
Hope you'all try it and it really goes well with any spicy, chile-head
food! Trust me....Cheers, Doug and Marie in BC