Recipes
from Chile

Recipes
from Peru

Pisco sour

Gooseberry chutney

• 2 CUPS PISCO (or RUM)
• 1 CUP LIME JUICE
• 1 EGG WHITE
• 100 GRAM ICING SUGAR
• 1 CUP CRUSHED ICE

• 500 GRAM GOOSEBERRIES
• 1/2 CUP VINEGAR
• 100 GRAM SUGAR
• 1 RED PEPPER, chopped
• 1/2 ONION, chopped
• PIECE OF GINGERROOT, grated
• 1/2 TSP SALT

Put all ingredients in a blender and blend for one minute. Serve with a splash of aromatic bitter.

Put all ingredients together, add /2 cup of water and bring to the boil. Simmer for half an hour, stir now and then. Add a little water if the mixture becomes too thick. Pour the chutney in glass jars and store them cool and dark.