Subject: Spicy Fruit Chutney
From: Unicorn (unicorn@indenial.com)
Date: Sun Aug 20 2000 - 02:50:18 EDT
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F O O D F U N N Y
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Reader Leslie Grill sent us this food funny:
I remember one time when I was home visiting my folks. My mom asked
me to set the table for dinner. I opened the refrigerator and taped
to the inside of the door was a risque picture of a lovely, slender,
perfectly built, but scantily-clad young woman. "Mom, what's this?"
I asked.
"Oh, I put that up there to remind me not to overeat," she answered.
"Is it working?" I asked.
"Yes and no," she explained. "I've lost 15 pounds, but your dad has
gained 20!"
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T O D A Y ' S R E C I P E
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This spicy, sweet, and sour chutney will keep up to a month
refrigerated, so consider making a double or even triple batch.
Spicy Fruit Chutney
4 Granny Smith apples, peeled, cored, and diced
1 cup (250 ml) diced dried fruits, such as apricots,
peaches, prunes, pears, etc.
1 Jalapeno pepper, seeded and finely chopped (add
more or less, to taste)
1/4 cup (60 ml) balsamic or red wine vinegar
1 Tbs (15 ml) sugar
1 Tbs (15 ml) salt
2 tsp (10 ml) ground cinnamon
2 tsp (10 ml) ground coriander
1/2 tsp (2 ml) ground cloves
Combine all ingredients in a sauce pan and bring to a boil, covered,
over moderate heat. Reduce heat and simmer covered for 30 minutes,
stirring occasionally. Store covered and refrigerated for up to 1
month. Makes about 2 cups (500 ml).
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