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The Condiment Aisle: Cranberry Sauce, Relishes, Chutneys....
Jeff Wrangler:
--- Quote from: Front-Ranger on December 12, 2008, 10:33:22 am ---I serve this with meats, primarily the lamb that I serve nearly every Christmas, and it is also good with other full-flavored meats like goose, duck, turkey, beef, venison, elk, etc.
--- End quote ---
Mmmm. ... Elk. ...
Front-Ranger:
I'm making my peach chutney tonite! There were no peaches in the house because my daughter took them all to make peach wine. I was not complaining...I didn't see canned peached in the store that appealed to me, so I bought frozen peaches. They look quite nice in the pan, and I think they will make some wonderful peach chutney!
--- Quote from: Front-Ranger on November 23, 2006, 11:58:49 am ---Peach Chutney
5 cloves garlic
1 white onion
1 tsp. olive oil
a 2-in piece of jalapeno pepper
1 T. fresh galangal, peeled
1 1/2 T. ginger
1/2 cup brown sugar
juice of one lemon
2 T. sake
1 T. black vinegar
5 large peaches
1 T. flour
1 lime
Chop the onion and saute in the olive oil over low/medium heat until soft. Cut the garlic into slivers and add near the end of cooking. With rubber gloves on, shop the jalapeno pepper finely and add. Also chop or grate the galagal and ginger and add. Cook a couple of minutes longer just until everything starts to soften. Set aside.
Bring a pot of water to boil and dunk the peaches one by one in just for 30 seconds each. Slip off the peels and chop the peaches into a large bowl, saving the juice and discarding the pits. Pour off the peach juice into a pot and bring to a boil with the brown sugar. Allow to boil until it is syrupy and thick. Remove from the burner and add lemon juice, sake, and vinegar.
Toss the peaches with the flour and add the onion mixture. Chop the lime (including peel) finely and add. Pour the syrup mixture over and combine well. Spoon the chutney into jars and store in the refrigerator, or process.
--- End quote ---
Jeff Wrangler:
Whut's galangal? ???
Front-Ranger:
It's a lot like ginger but with more tannin.
Ellemeno:
--- Quote from: Front-Ranger on November 21, 2009, 09:17:16 pm ---It's a lot like ginger but with more tannin.
--- End quote ---
And also woodier - inedible. Just for flavor, but not for chewing. I was just going to ask where you get yours. I always love it in Thai food, but don't know if I've ever seen it in a store. Probably an Asian store?
Nice that you are using frozen peaches. Easier and still delicious.
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