October 20, 2019
My favorite way to eat this fresh tangy chutney is with a piece of grilled fish, sliced cold chicken or over warm toast and cheese.
Makes 2 cups
2 cups fresh orange juice
1/4 to 1/2 cup cane sugar
1 teaspoon chile powder
1 tablespoon grated unpeeled ginger
2 teaspoons sea salt
2 large pink grapefruits
3 tablespoons vegetable oil
3 to 4 garlic cloves, sliced
1 teaspoon black mustard seeds
2 stalks kari leaves
In a pot, combine the orange juice, sugar, chile powder, ginger, and salt and bring to a boil. Lower the heat and simmer until reduced to a third, 8 to 10 minutes. Cool.
Peel the grapefruit and remove the segments. Gently combine with the cooled juice mixture.
In a small skilled, heat the vegetable oil until it is just shy of smoking. Add the garlic, cloves, mustard seeds, and kari leaves. Pour over the grapefruit orange mixture and carefully stir to combine. Refrigerate until ready to use.
his chutney is best eaten the day it is made — the grapefuit segments will break up within hours; however, it does taste good the next day.
Replace grapefruit with oranges or blood oranges.
December 02, 2022