Tips and tricks Chutney
Popular chutney spices: ginger, cinnamon, cloves, nutmeg, allspice, cardamom.
Chutney common fruits: grape, mango, tamarind, citrus, apricot, peach.
The most common herbs: coriander, mint.
Most contain onion chutneys and many with garlic.
Mix chutney with cream cheese, sour cream or cream cracker spread or fruit dip.
Mix hot sauce with a little oil and use as a quick marinade or glaze for meats.
Note that the sugar caramelized in spicy sauce. Add the finishing touches when the meat is almost done, to prevent charring and flare on the grill.
When a mixture of hot sauce used as a marinade, be sure to boil again and let it cool as paint it before use.
Mix to accentuate with homemade mayonnaise or packaged meat or poultry.
Most chutney recent weeks in the fridge, because the content / acetic acid. If you want to keep, you should use the recommended canned in a water bath, usually 10 minutes in sterilized jars instructions.
Use non-reactive pots in chutneys. The acid in the mixture reacts with iron, copper and brass discoloration between the pot and give a metallic taste to the chutney.
Wooden spoon or plastic dishes for the same reasons as non-reactive pots are recommended. Next page> Chutney Recipes> Page 1, 2, 3
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