Jalapeno Chutney

(*) One recipe yields 500 milliliters of chutney.

Bring all ingredients to a boil over medium heat. Reduce the temperature and simmer gently without a lid for 1 1/2-2 hours until the liquid has reduced, cool. You can keep the chutney in the refrigerator with the lid on for up to 1 week.

Highways” cookbook series, reveals one of her favorite recipes. To save calories, use fructose (fruit sugar) for sweetening instead of granulated sugar. It can be found in health food stores or possibly natural food stores. The jalapeno chutney tastes good with grilled chicken or possibly meat, with crackers or possibly tortilla chips as a snack or possibly together with long grain rice as a spicy side dish.

(*) Tomatillo: Nightshade plant of the genus Physalis (Physalis philadelphica), native to Mexico. A sweet-tart tasting fruit with a delicate hint of lemon and apple. Tomatillos look like small green tomatoes. They are surrounded by a thin, papery brown calyx and are called tomates verdes in the same way. The berries are hardly available fresh in our country. However, you can get them canned in specialty stores. They are used raw in salads and fresh salsas, and cooked in soups and sauces.

(*) Anaheim: Bright green chili pepper of about 15 cm length, often also called long green or California chili. The Anaheim originally grew in Southern California and is related to the green New Mexico chili.

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