Spicy ClemenGold and Green Apple Chutney

I grew up eating pickles made by my grandmothers with my meals, and sometimes I ate them standing up next to the fridge, straight from the jar – mangoes carrying the warmth of the summer into the autumn and winter months. Pickled limes and lemons, tart and chilli-hot from the pickling masala served with soups and stews on days we were fluish helped to lift the dish and our moods.

I made this spicy chutney of bright orange ClemenGolds, based on a similar principle but not steeped in vinegar, sugar and salt. Serve this ‘fresh’ citrus chutney with grilled chicken,pan fried white fish or enjoy as is on baguette or crackers. The flavours are a combination of sweet, tart and pungent, and the textures of soft citrus segments and still crisp apple slices provide delightful contrast.

Ingredients

1 t cumin seeds

1 t caraway seeds

1 t pink peppercorns

4-5 small curry leaves

1 bay leaf

2 cardamom pods

1 star anise

1/2 t pickle masala or 1/4 t cayenne pepper

6 Clemengolds, peeled and segmented *

juice 1/2 medium lemon

1 T white sugar

1 medium Granny Smith apple + extra lemon juice

1 T Vinegar

1/8 t sea salt

*use mandarin or similar if you can not find ClemenGolds*

Method

In a large dry non-stick pan, on medium heat, add all the spices and leaves except the pickle masala or cayenne pepper.

Toast spices for a few minutes until aromatic, shaking pan from time to time. Don’t allow spices to burn.

Add all toasted spices, except bay and curry leaves to a mortar and grind with a pestle – keep some nubbly and the rest fine.

Quarter the apple, remove seeds and slice into 1/4 cm thick slices. Add a teaspoon or two of lemon juice to the slices – to prevent browning.

In the same pan used to toast the spices, add the ClemenGold segments, and turn the heat up to medium.

After a minute or two add the lemon juice and sugar, stirring. Allow the sugar to dissolve and the segments to soften slightly

Add the apple slices and 1 T vinegar. Cook for a minute.

Add all the spices, including pickle masala and bay and curry leaves and salt. Cook for two minutes, stirring.

Remove from heat and enjoy hot or cold.

Serve on crusty buttered bread or with grilled chicken, fish or in sandwiches.

Can keep for a few days in the fridge.

 

*This recipe forms part of a carefully curated segment of Food & The Fab Endorsed posts, and I will be remunerated for this one*

 

 


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By | 2017-05-18T16:01:02+00:00 August 22nd, 2012|Food, Food & Fab Endorsed, Recipe Index, Recipes, Vegetables|3 Comments

3 Comments

  1. Maria August 22, 2012 at 9:56 am - Reply

    My word – this recipe has got my mouth watering. Really cant wait to make it!!!

    • Ishay August 22, 2012 at 11:45 pm - Reply

      Hi Maria. Let me know how it goes

  2. […] I used winter ClemenGold citrus, a soft, easy peeling fruit to make the almond cake and the curd. The fruit yields a bit of juice and is sweet, sun-ripened and citrusy with only a mild hint of sharpness. I have cooked and baked with ClemenGolds before, have a look at these- a Pancake Stack Cake with Hot Citrus Compote and a Citrus and Green Apple Chutney. […]

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