Seasonal Recipe of the Week
Here is a quick little recipe from one of Lexi’s favorite cookbooks called The Angelica Home Kitchen by Leslie McEachern. Chutneys are a useful item to have on hand in your fridge. You can use them as a condiment to a curry, use them as a dip for crackers or pita chips, serve them with chicken, or use them as a base for other sauces.
Ingredients
2 strips lemon peel
1 bay leaf
1 cinnamon stick
4 whole cloves
2 pinches sea salt
4 whole cardamom pods
1 10-inch square of cheese cloth
1 tablespoon olive oil
2 cups diced onions
2 tablespoons peeled minced ginger
1 jalapeno, seeded and diced
3 finely chopped dates
2 cups water
2 cups apple cider
1/2 cup fresh lemon juice
Procedure
Combine lemon peel, bay leaf, cinnamon stick, cloves, cardamom seeds, and a pinch of sea salt in the cheesecloth and tie closed with kitchen twine. Set aside. Place olive oil in a sauté pan and sauté the onions, ginger, and Jalapeno pepper with a pinch of sea salt for 8-10 minutes. Add dates water, cider, lemon juice, and cheesecloth bundle and bring to the boil over high heat. Lower heat and simmer for 1 hour or until thickened, stirring to prevent sticking. Remove spice bundle and let cool, then refrigerate. Will keep for quite some time.
