Sunday, October 22, 2017

CRANBERRY GINGER CHUTNEY ENJOY DAN:

                         CRANBERRY GINGER CHUTNEY by CHEF DAN:
Serves 4-6

INGREDIENTS:
2 tablespoons coconut oil
2 tablespoons panch phoron (recipe to follow
1-pound fresh cranberries
2 tablespoons apple juice
1 cup light brown sugar
1/2-rice vinegar
Thumb-size fresh ginger, peeled and grated
1/2-teaspoon EACH cumin and chili powder
Sea salt to taste

DIRECTIONS:
1.   Heat the oil in skillet over medium-high heat and when sizzling.
2.   Add panch phoron, when the seeds start to pop add the cranberries.
3.   Stir in the apple juice and next 5 ingredients.
4.   Bring to a boil, then reduce heat to a simmer.
5.   Simmer for 15 minutes or until cranberries have softened
6.   Season the chutney with salt. Transfer to a bowl and refrigerate for 1 hour.

PANCH PHORON RECIPE:
1 tablespoon EACH cumin seeds, mustard seeds, fennel seeds, and nigella seeds.
2 teaspoons fenugreek seeds
Combine the seeds and store in an airtight jar.


ENJOY DAN:                                        SING SONGS AND EAT CRANBERRIES!!                               



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