Tomato lemon chutney and endive marmalade recipe


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endives



 

Tomato lemon chutney

 

Endive marmalade

  • 6 TOMATOES, cut in wedges
  • 1/2 BUNCH OF GREEN ONIONS, chopped
  • 1 CLOVE GARLIC, chopped
  • 1 GLASS PORTO WINE
  • 1 LEMON, juice and rind
  • HANDFUL OREGANO, cut
  • 1/2 RED PEPPER, chopped
 
  • 500 GRAM ENDIVES, cut finely
  • 50 GRAM SUGAR
  • 50 GRAM RAISINS
  • 50 GRAM DRIED APRICOTS, chopped
  • 1/4 CUP WHITE WINE
  • 1/4 CUP VINEGAR

Put all ingredients together and bring the mixture to the boil. Simmer for half an hour, then allow the chutney to cool down. Delicious on goat cheese.

Chutney comes from the Indian "chatni", which means "strongly spiced". Normally, it is made out of fruit pieces, vinegar, sugar, peppers and/or other spices.
Chutney is nice with Indian food but also as a replacement of mustard with cheese.

Relish
is Or less the same as chutney; the cooking time may be a bit shorter though. Therefore, chutney is normally softer and the sugar may be caramelized.

Salsa has most probably an Aztec Indian background and is made of tomatoes and chillies as main ingredients. Salsa means "sauce". Salsa is cooked shortly and is not sweet or caramelized.

Fry the endives 5 minutes in some oil. Add the sugar and fry 5 minutes more. Add the remaining ingredients and bring this to the boil; simmer on low heat until almost all fluid has evaporated. Put the marmalade in a glass jar.

See also a delicious recipe for onion marmalade.