Gayla
Nov 20, 2005, 10:56 AM
Post #1 of 3
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Deborah Schneider chef at JSix restaurant in San Diego recently shared this recipe on her web site and with the San Diego Union Tribune.
HIBISCUS CHUTNEY
3 EA. Green apples, tart, peeled, seeded and chopped
1/2 Cup Onion, white, chopped
1/2 Cup Sugar, granulated
Pinch of Salt
2 Tbls. Ginger, peeled and finely minced
1 Clove Garlic, peeled and chopped
1 Ea. Serrano chile, chopped - do not remove seeds
6 Ea. Hisbiscus flowers
1 Tbls. White Vinegar
1. Place the apples in a sauce pan with water barely to cover
2. Add all the remaining ingredients
3. Bring to a boil, reduce heat and simmer of medium heat until chutney has thickend. Stir occasionally to prevent sticking.
(Depending upon the amount of water you start with, how thick you want your final product, and whether you're using propane, gas or electric, cooking time is somewhere between 90 minutes to 2 hours)
- I made this last night to serve with a pork tenderloin and it is very good. The flavor is a lot more subtle than I had expected. It would probably go well with almost any cut of pork, chicken, turkey, veal, rabbit and maybe a strong fish like salmon or a firm fleshed fish lilke halibut. Basically, anything you'd serve with apples and/or ginger will work here.
- I increased the jamacia flowers to 10 and left them in for service. They do soften up quite a bit, but they don't disintegrate. So if you're squeamish about this kind of thing, just fish them out after the chutney is finished. They also don't become as soft as flor de calabasa when cooked. They also dont' turn the chutney the brilliant, deep red of agua de jamacia.
- To me, chutney generally indicates a chunky blend that has sweet and savory components. I think the chef is pushing the chutney definition a little bit here, cuz the consistency is more like chunky applesauce than chutney. If chunky is important to you, just start with less water. Apples will release their own water as they cook down, and the apples themselves will break down - as in not retain their shape - because of the water being cooked out of their cell structure. It is not overly sweet, and the vinegar and onions do provide for a nice contrast without approaching the level of Asian "sweet & sour".
- I used a fairly large serrano and my chutney had a nice chile bite to it. The sugar worked to mediate the heat of the chile, but luckily chile heat is easily controlled. If you don't like a lot of heat, just use half the chile with the seeds, or use the whole chile and only half the seed.
- The ginger flavor is more than a little subtle, but quite pleasant. I think the ginger in the recipe could be reduced by up to about half if you don't like ginger.
This is a rather versatile recipe with a lot of flexibility in it for being modified and customized to satisfy personal preferences, which is why I decided to post it.
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