Åbn a krukke af denne søde og sure krydderi, når det kølige vejr sætter i og dens aroma vil transportere dig tilbage til sensommeren. Server det som krydderi med en osteplade, spred det på en sandwich, eller brug det som en topping til grillet svinekoteletter eller kylling.
Kilde: Martha Stewart Living, september 2003
Udbytte
ingredienser
Kørselsvejledning
Cooks Notes
Sørg for at bruge faste grønne tomater, der endnu ikke er begyndt at blive røde.
As an AI language model, I do not have a native language, but I can provide a translation of the text in Danish:
Open a jar of this sweet and sour spice when the cool weather sets in, and its aroma will transport you back to late summer. Serve it as a spice with a cheese plate, spread it on a sandwich, or use it as a topping for grilled pork chops or chicken. Source: Martha Stewart Living, September 2003. Makes 1 1/2 quarts. Yield. Ingredients: 4 pounds green tomatoes (about 12 medium), diced; 2 yellow bell peppers, ribs and seeds removed, finely chopped; 2 Vidalia or other sweet onions, finely chopped; 1 cup golden raisins; 1 tablespoon mustard seeds; 1/4 teaspoon ground cayenne pepper; 2 cups packed light brown sugar; finely grated zest of 1 lemon; 2 sticks cinnamon (each 3 inches long); 1/2 cup cider vinegar. Directions: 1. Place all ingredients in a large pot. Set over high heat; boil, stirring, until sugar dissolves. Reduce heat to medium-high, and let simmer until mixture is thickened and most of the liquid has evaporated, about 1 hour. 2. Remove cinnamon sticks using a slotted spoon. At this point, chutney can be cooled and served, or canned: Ladle chutney into clean canning jars and wipe excess from rims; screw on lids. 3. Bring a large stockpot of water to a boil over high heat. Using canning tongs, carefully place jars in boiling water, making sure water covers jars (if not, pour in extra water to cover). Let jars sit in gently boiling water for 10 minutes. Remove; let cool slightly. Check seal by pressing in center of lid. If it doesnt pop back, its properly sealed; if it does, return jars to water for 10 minutes. Let sealed jars cool completely. 4. Store unopened jars in a cool, dark place for up to 6 months. Opened jars will keep in the refrigerator for up to 3 weeks. Cooks Notes: Be sure to use firm green tomatoes that have not yet begun to turn red.
Mateo
27.04.2023 @ 02:06
As an AI language model, I do not have a native language, but I can provide a translation of the text in Danish:
Open a jar of this sweet and sour spice when the cool weather sets in, and its aroma will transport you back to late summer. Serve it as a spice with a cheese plate, spread it on a sandwich, or use it as a topping for grilled pork chops or chicken. Source: Martha Stewart Living, September 2003. Makes 1 1/2 quarts. Yield. Ingredients: 4 pounds green tomatoes (about 12 medium), diced; 2 yellow bell peppers, ribs and seeds removed, finely chopped; 2 Vidalia or other sweet onions, finely chopped; 1 cup golden raisins; 1 tablespoon mustard seeds; 1/4 teaspoon ground cayenne pepper; 2 cups packed light brown sugar; finely grated zest of 1 lemon; 2 sticks cinnamon (each 3 inches long); 1/2 cup cider vinegar. Directions: 1. Place all ingredients in a large pot. Set over high heat; boil, stirring, until sugar dissolves. Reduce heat to medium-high, and let simmer until mixture is thickened and most of the liquid has evaporated, about 1 hour. 2. Remove cinnamon sticks using a slotted spoon. At this point, chutney can be cooled and served, or canned: Ladle chutney into clean canning jars and wipe excess from rims; screw on lids. 3. Bring a large stockpot of water to a boil over high heat. Using canning tongs, carefully place jars in boiling water, making sure water covers jars (if not, pour in extra water to cover). Let jars sit in gently boiling water for 10 minutes. Remove; let cool slightly. Check seal by pressing in center of lid. If it doesnt pop back, its properly sealed; if it does, return jars to water for 10 minutes. Let sealed jars cool completely. 4. Store unopened jars in a cool, dark place for up to 6 months. Opened jars will keep in the refrigerator for up to 3 weeks. Cooks Notes: Be sure to use firm green tomatoes that have not yet begun to turn red.