Eating is OK

Sunday, August 20, 2006

Green Chili Chutney

26 oz. chopped roasted green chili---fresh roasted makes a hotter
chutney than canned.
3/4 c. sugar
3/4 white or cider vinegar--recipe calls for white, I like cider.
2 cloves garlic, chopped
2 tsp dill week--can be left out if you are not a fan of dill!
1/8 cumin--cumin fans add more

option: add 1/2 c. chpd. onion.

Simmer until desired consistency. I know, you would like a definite
time so you can go off and spin but it depends--size of pot, moisture
content of chili's, etc. Or you can stick it all in the crockpot and
go off and spin for an hour or two. Just check it periodically when
you go for a glass of wine, of water or _____ With all that sugar it
will eventually burn.
Serve it over a slab of cream cheese or mix it with some whipped cream cheese.
This recipe came from a fellow spinner and weaver and she had fiddled
with it a bit from the original she had. Fiddle with it yourself and
have fun. We will be happy to test any recipe in the meadow next
year. Another tradition started???
The cook book "Southwest Slow Cooking" has another recipe but I can't
send you that one, it would violate copyright. The librarian part of
me wants to keep us honest.Ask Deb. to bring her copy to a meeting.
There are slight differences in the recipes.
Mary Ellen


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