Pear Chutney (Chatni Maashpaati Ki)
condiment, ethnic, indian
6 medium ripe pears
1/2 pint tamarind juice
1/2 lb raw cane sugar
1 sea salt; to taste
1 teaspoon red chilli powder
2 centiliter garlic; sliced
1 tablespoon onion; chopped
1/2 teaspoon fresh ginger; grated
1/2 teaspoon garam masala
This is another sweet-and-sour chutney which clearly lends itself to experimentation with alternatives. The preparation infuses fresh life into boiled, bland and insipid meals!
1. Clean and peel the pears; core then chop. Put in a saucepan with enough water to cover, and bring to a boil. Remove from heat, and drain off the water.
2. In a separate saucepan, place the tamarind juice and sugar, and bring to a boil over medium heat. Add the pears together with the rest of the ingredients except the garam masala, cover the pan, lower the heat and simmer for about 15 minutes.
3. Lift off the lid and sprinkle on the garam masala; replace the lid and remove the pan from the heat.
4. serve when cool. Store what is not immediately needed in a lidded jar for later use.
Michael Pandya "Indian Chutneys, Raitas, Pickles, Preserves" Typed, but not tested, by Greg Mayman, 09-18-97 From: Greg Mayman Date: 20 Sep 97 National Cooking Echo Ä
Yield: 20 servings