JAFFREY: Turshi Alubalu - Afghani Sour Cherry Chutney

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Turshi Alubalu - Afghani Sour Cherry Chutney

 

Recipe By : Madhur Jaffrey, World Vegetarian, p. 659

Serving Size : 1 Preparation Time :0:00

Categories : sauces, salsas, seasonings Afghan

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon red wine vinegar

1 cup pitted sour cherries -- drained

- very well packed

1 long fresh hot red chile -- coarsely chopped

- with or without seeds as desired

1 1/4 teaspoons salt -- to taste

 

Very simple and very good, sour cherry chutney is commonly eaten in

Afghanistan, and it may be served with all meals. All that you need are

sour cherries (bottled, canned, or frozen ones work well), some hot red

chiles (cayenne may be substituted), vinegar, and salt. The cherries add

their own natural sweetness but if they are exceedingly sour, you may

add a tiny bit of sugar. If the cherries are fresh, pit and chop them

well before measuring them.

 

Makes about 1 cup

 

Put all the ingredients into a blender in the order listed and blend

until very smooth. This chutney should last 4 to 5 days in the

refrigerator. It may also be frozen.

 

Source: Madhur Jaffrey, World Vegetarian

Copyright 1999 by Madhur Jaffrey

Typed and MC Formatted by Eruna Schultheiss

 

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Per serving (excluding unknown items): 80 Calories; less than one gram

Fat (5% calories from fat); 2g Protein; 20g Carbohydrate; 0mg

Cholesterol; 2669mg Sodium

Food Exchanges: 1 Fruit

 

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