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Hot Chutney

Monday, 26 May 2008

Description

This recipe and others can be found in the following article:

Where Africa Meets India: Fiery Durban Curry
By Diana Armstrong

Ingredients

At a glance

Cuisine

East Indian

Ingredient

Fruit

Cooking Method

No Cook

Heat Level

Meal/Course

Condiment

Serves

1 1/2 cups

1 cup apricot preserve
1/2 cup Asian hot chili garlic sauce
1/2 cup very finely chopped dried apples

Methods/steps

Combine and store in the refrigerator until ready for use. Keep airtight in the refrigerator for up to one month. Serve cold alongside the curry.

Additional Tips

This chutney also makes an excellent appetizer spooned over a block of cream cheese and served with crackers. It is also an excellent accompaniment for grilled chicken or fish.

Reviews

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