Jamaica Hibiscus-Flower Chutney |
|
 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
An unusual and delicious chutney! Goes great with my Delia Smith's Traditional Scotch Eggs With Fresh Herbs, Delia Smith's Traditional Scotch Eggs With Fresh Herbs for a take along picnic! Or, serve alongside roast chicken or turkey and my Lemon Mashed Potatoes # 145403 for a Sunday or Thanksgiving meal! From Chef Deborah Schneiders' Jsix Restaurant in San Diego's restored downtown Gaslamp District. (Note: hibiscus flowers, also called Jamaica , are available at Henry's Farmer Market, or other specialty shops in your area). / Ingredients:
3 tart green apples |
1/2 cup chopped white onion |
1/2 cup sugar |
1 pinch salt |
2 tablespoons finely minced fresh ginger |
1 large fresh garlic clove, peeled and chopped |
1 serrano chili, chopped (with seeds) |
6 dried hibiscus flowers |
1 tablespoon white vinegar or 1 tablespoon lime juice |
Directions:
1. Place the apples in a saucepan with enough water to barely cover them.
2. Add remaining ingredients and cook over medium heat, stirring occasionally, until chutney has thickened.
|
|