- 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
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- 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
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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.
Try also the recipe for
mango chutney ,
elderberry chutney and
tomato-coriander
chutney.
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 more 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.
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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.
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Click
for Worldcook's recipe page