Chutney Is A Tasty Sauce; You Can Have It With Your Poppadums Or With Your Main Course

Kitchen Sink Chutney

It occurred to me the other day that despite the fact that I’ve spent several years perfecting my doubles technique, I’ve never really given much thought to the condiment that fits so naturally with a double; the chutney.

For a long time, chutney was just a saccharine sauce to compliment curries, top a roast or become a sticky compote on which to rest a chunk of cheese.  So, after my most recent dinner of double-y goodness, I began to consider the idea of crafting my own chutney.  Not being a huge fan of mangoes though, I knew it would not be a chutney in the traditional sense, but rather a more interpretive version.

After much thought, what I came up with was a melding of the exotic and the everyday, combining the traditional mangoes with some spring rhubarb, a spare banana and several hibiscus flowers in syrup.

It might be light years away from what any self respecting Indian would consider chutney, but I think it suits my purposes perfectly.

Foodie’s Kitchen Sink Chutney

2 c. rhubarb, chopped

1.5 c. mango, peeled and chopped

1 banana, chopped

0.5 c. raisins

1 lime, peeled and chopped

1 lemon, peeled and chopped

0.5 c. shallots, chopped

1 c. cider vinegar

1 c. brown sugar

4 cloves garlic, chopped

0.25 c. candied ginger, chopped

1 chili pepper, chopped

0.5 c. water

3-4 hibiscus flowers

0.25 tsp cloves

1 tbsp mustard seeds

1 cinnamon stick

1 tsp pepper flakes

Combine all ingredients in a medium sized pot and gently boil for 20-25 minutes, or until fruit has softened and thickened to a jam-like consistency.  Spoon into sterilized canners and process for 10 minutes.

Makes 5 cups.

And now, to take it home, let’s all enjoy a little bit of Weebl’s chutney!

Until next time…

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