Guest guest Posted March 26, 1999 Report Share Posted March 26, 1999 I found this in the latest Bon Appetit. I am going to make it for my passover sedar on Thursday night. I'll let everyone know how it came out. * Exported from MasterCook Buster * CHAROSES CHUTNEY Recipe By : Chef Kenneth Johnson, The Terrace, NYC Serving Size : 8 Preparation Time : Categories : Condiment Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons olive oil 2 shallots -- diced 3 tablespoons ginger -- chopped 1/2 cup dried apricots -- diced 1/2 cup pitted dates -- diced 1/2 cup pine nuts -- toasted 1 cinnamon stick 1/4 teaspoon cloves 1/4 teaspoon cardamom 3 lemons -- juice of 1 cup Port 4 apples -- peeled & diced 1/4 cup mint leaves -- packed & julienned In a large saute pan, heat olive oil over low heat. Add shallots, ginger, cover and cook until softened but not browned. Add dried fruits and nuts, and toss to coat. Stir in spices. Add lemon juice and Port and stir. Add apples and cook over low heat until most of the liquid is absorbed. Remove from heat and let cool. Discard cinnamon stick. Add mint and stir. From Bon Appetit, Special Spring Pleasures advertising section. Posted to Veg-Recipes 3/26/99 - - - - - - - - - - - - - - - - - - RisaG Quote Link to comment Share on other sites More sharing options...
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