Ребърт Чутни
Това остър подправки е вкусно на върха на остри сирене върху хрупкав хляб. Това също е чудесно за печено пилешко и свинско месо, които се възползват от киселата плодовитост.
Източник: Марта Стюарт Либинг, май 2010 г.
Общо време
Prep
добив
Съставки
инструкции
Бележките на готвача
Изпробвайте готовата хляба и регулирайте аромата. Ако е твърде сладко, добавете захар. Ако е прекалено сладко, добавете малко оцет от бяло вино. Chutney може да се охлади до 1 седмица.
Amari
27.04.2023 @ 00:26
This sharp seasoning is delicious on top of sharp cheese on crispy bread. It is also great for roasted chicken and pork, which benefit from the acidic fruitiness. Source: Martha Stewart Living, May 2010. One hour 20 minutes Makes 1 1/2 cups Total time Prep Yield Ingredients 1 tablespoon olive oil 1 small onion, finely chopped 2 garlic cloves, minced 1 tablespoon finely grated peeled fresh ginger (from a 1-inch piece) Coarse salt 1/3 cup dry white wine, such as Sauvignon Blanc 1/3 cup golden raisins, roughly chopped 1/2 cup sugar 12 ounces rhubarb, trimmed and cut crosswise into 1/4-inch-thick slices Instructions 1. Heat oil in a medium saucepan over medium heat. Cook onion, garlic, ginger, and 1/2 teaspoon salt until onion is translucent, about 5 minutes. Remove from heat and stir in wine and raisins. Return to heat and bring to a boil; cook for 1 minute. Stir in sugar and half the rhubarb. Bring to a boil. 2. Reduce heat; simmer, partially covered, until rhubarb breaks down, about 5 minutes. Stir in remaining rhubarb. Increase heat; bring to a boil. Reduce heat; simmer until second batch of rhubarb begins to soften, about 2 minutes. Let cool completely. Cooks Notes Taste the finished chutney and adjust the seasoning. If its too sweet, add more sugar. If its too sweet, add a little white wine vinegar. Chutney can be chilled for up to 1 week.