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Full Online Book HomeLearning KitchenFruit - Lime Chutney
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Fruit - Lime Chutney Post by :chiflow Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2368

Click below to download : Fruit - Lime Chutney (Format : PDF)

Fruit - Lime Chutney

12 limes, halved
1 medium onion, peeled, quartered
4 hot green chile peppers
1 inch ginger root
4 oz. seedless raisins
7 green cardamom pods
1 tbl. black peppercorns
1 tbl. coriander seeds
1 tbl. mustard seeds
4 dried red chile peppers
1 1/2 cup cider vinegar
3 tbl. coarse salt
1 lb. light brown sugar

Juice the limes. Discard 6 lime halves. In a food processor, combine remaining 18 lime halves, green chile peppers, ginger and raisins. Chop finely. Place mixture in a non-metal bowl.

Open cardamom pods. In a heavy skillet toast peppercorns, cardamom seeds, custard and coriander seeds and the dried red chilis for about 3 minutes, stirring constantly. Let cool spices on a dry plate, then grind finely.

Add spices, lime juice, sugar and vinegar to the chopped fruit mixture. Stir thoroughly, cover and let steep at room temperature for two days.

On the third day pour mixture into an enameled pot (no stainless steel!), add salt and bring to a boil slowly. Simmer, uncovered, for 30 minutes. Fill into prepared clean jars. Close jars with a tight fitting lid. Store in a cool place. The chutney should rest for at least 2 weeks (4 weeks recommended) before opening. Keep open jars in the refrigerator.
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Fruit - Lime Cookies Fruit - Lime Cookies

Fruit - Lime Cookies
2 cups flour 1/4 cup cornstarch 1/4 teaspoon salt 3/4 cup sugar, divided 1 cup pecans 3/4 cup butter, softened 1 egg white 3/4 teaspoon Lime Oil Preheat oven to 350° F. and grease cookie sheets.Sift together flour, cornstarch and salt. In food processor, combine 1/4 cup sugar and pecans. Pulse until pecans are finely chopped. In mixer cream butter, add 1/2 cup sugar and cream together until light. Add egg white and lime oil. Add sifted dry ingredients and mix well. Slowly add mixture with chopped pecans. Form dough into 1 inch balls and

Fruit - Lime -  Lime Barbecued Chicken Fruit - Lime - Lime Barbecued Chicken

Fruit - Lime -  Lime Barbecued Chicken
1/2 c. water 1/2 c. oil 1 c. (5 to 6 limes) fresh lime juice 3 cloves garlic, crushed 1 1/2 tsp. ground sage 1/2 tsp. pepper 2 chickens, quartered, skinned and excess fat removed Combine oil, lime juice, garlic, sage and pepper in a large plastic bag or bowl and marinate chicken at least 1 hour, overnight in refrigerator, if possible. Grill for about 1 hour, turning every 5 to 10 minutes, basting with marinade at each turn