And for those who dare to make, it is very easy, we spend approximately a recipe tomato chutney I m

I discovered chutney (and cuisine of India) as a student in Prague in Indian vegetarian e436 restaurant where I was going to lunch almost every day and I became fond. It is a kind of spicy jam, made from things as diverse as mango or tomato. The chutney is typically Indian, and everything that comes to this country, incredibly spicy and often do not have a lot of texture jam but rather pieces of fruit or vegetables preserved with spices. In India usually eat just a teaspoon per meal, served alongside the main course as a counterpoint to a spicy yogurt Salseta the name of which I do not remember now. Fortunately, in recent e436 years the chutney has also become fashionable in the United States or European cuisine to complement meats and cheeses or even sandwiches.
When I lived in San Francisco, after years of not tasting it, I went back to fond of me eating chutney with cheese on a toast. In a wine bar next to my house in a serving of delicious tomato that was not too spicy, which combined perfectly with creamy cheeses. With time and make me regular customer of this bar I discovered that the chutney came from Alison McQuade, a Scottish lady who also lived in the neighborhood had started making it for friends and a couple of years ago are professionally engaged. Inevitably, I end up making friend and even invited me several times to make chutney with her in the kitchen of an Italian restaurant two blocks from home.
The Alison told me that the British colonization of India, chutney had also become an ingredient typical of the islands. A little different from India, albeit e436 usually e436 with raisins, figs or other dried fruits and made from cider vinegar. So one day I decided to try making it at home as I had told her. And it turned out to be really easy, so I repeated the experience several times with success and I even exchanged but a few can. Now months ago did not even ate it, since I go to Catalonia. So when I saw that it came in a taxi fair food Figueres e436 1st May I had to buy it immediately. If I remember correctly, the boat cost me $ 5. Stop was a family business dedicated to the Berguedá canned, called the Aranyonet. Although it was far from the best I've eaten (or have done), it was not bad and it was not spicy. That is perfect for someone who has chosen never tried but have curiosity.
And for those who dare to make, it is very easy, we spend approximately a recipe tomato chutney I make at home, which is in the British style. I say approximately because he never remembered what the blog was removed and finished looking for another one, or by changing the ingredients I had at home. This recipe is therefore a mixture of these two blogs.
-A kilo of tomatoes of any kind, the more good shall take the best tomatoes chutney. I've used both cherry and beef heart, all going well. -A couple of those little green peppers, thin and long. If they are too big, just one. -If you want to chop, also put some pepper or hot pepper jalapeno or serrano type. But be careful because the end result much chop when it is cooked taste while. e436 -Three-Three medium onions garlic, a tablespoon of salt dessert-100g sugar, preferably brown-250ml cider vinegar or regular vinegar and also a green apple, a bay leaf, cinnamon stick - The juice of a lemon, a dessert spoon of fenugreek or mustard seeds, or both combined. We can also add large fennel (not to be confused with aniseed) or ginger, either fresh or powder. -A handful of raisins, to taste A little oil-
Put a little oil in a pan and it will cook for a minute or two spices (fenugreek, mustard seeds and the cinnamon). Then there forge bay leaf, cider vinegar and sugar until dissolved (about 10 minutes). Then there forge diced tomatoes, onions, peppers and if we used cider vinegar, a green apple cut into small pieces well. Also the juice of a small lemon. Let it simmer until the juice is reduced and grab a texture thick (about 45 minutes). If you do not want to find pieces, we can pass it on blender before putting it in jars. If it is to preserve, sterilize the jars before. We will leave three or four, not more, because the volume will be reduced very early on.
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