Ingredients with Measurements:
- 2 ugli fruits, peeled and diced
- 1 small onion, diced
- 1 garlic clove, minced
- 1 tablespoon grated ginger
- 1/2 cup brown sugar
- 1/2 cup apple cider vinegar
- 1/4 cup raisins
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Special Equipment Needed:
- Large saucepan
- Wooden spoon
- Sterilized jars with lids
Step-by-Step Instructions:
1. In a large saucepan, combine the ugli fruits, onion, garlic, and ginger. Cook over medium heat for 5 minutes, stirring occasionally.
2. Add the brown sugar, apple cider vinegar, raisins, cinnamon, cloves, allspice, salt, and black pepper. Stir well to combine.
3. Bring the mixture to a boil, then reduce the heat to low and simmer for 30-40 minutes, stirring occasionally, until the mixture thickens.
4. Remove from heat and let cool for 10 minutes.
5. Transfer the chutney to sterilized jars and seal tightly with lids.
Time:
Preparation time: 10 minutes
Cooking time: 40 minutes
Temperature:
Medium heat for cooking
Serving size:
This recipe makes about 2 cups of chutney.
Nutritional information:
Calories: 60
Fat: 0g
Carbohydrates: 15g
Protein: 0g
Sodium: 50mg
Sugar: 14g
Substitutions for ingredients:
- Ugli fruits can be substituted with oranges or grapefruits.
- Brown sugar can be substituted with honey or maple syrup.
- Apple cider vinegar can be substituted with white wine vinegar or rice vinegar.
- Raisins can be substituted with dried cranberries or apricots.
Variations:
- Add chopped jalapenos or red pepper flakes for a spicy kick.
- Use white sugar instead of brown sugar for a lighter color and sweeter taste.
- Add chopped nuts, such as almonds or cashews, for a crunchy texture.
Tips and Tricks:
- Make sure to stir the chutney occasionally while cooking to prevent it from sticking to the bottom of the pan.
- Adjust the sweetness and spiciness to your liking by adding more or less sugar and spices.
- Store the chutney in the refrigerator for up to 2 weeks.
Storage Instructions:
Store the chutney in sterilized jars with tight-fitting lids in the refrigerator for up to 2 weeks.
Reheating Instructions:
Reheat the chutney in a saucepan over low heat, stirring occasionally, until warmed through.
Presentation Ideas:
Serve the ugli fruit chutney in a small bowl or ramekin alongside grilled meats or roasted vegetables.
Garnishes:
Garnish the chutney with chopped fresh herbs, such as cilantro or parsley, or a sprinkle of toasted sesame seeds.
Pairings:
This chutney pairs well with grilled chicken, pork chops, or roasted vegetables.
Suggested Side Dishes:
Serve the ugli fruit chutney with a side of rice, quinoa, or roasted sweet potatoes.
Troubleshooting Advice:
If the chutney is too thick, add a splash of water or apple cider vinegar to thin it out.
Food Safety Advice:
Make sure to sterilize the jars and lids before filling them with the chutney to prevent contamination.
Food History:
Ugli fruit is a hybrid of grapefruit, orange, and tangerine that was first discovered in Jamaica in the early 20th century.
Flavor Profiles:
This ugli fruit chutney has a sweet and tangy flavor with a hint of spice from the cinnamon, cloves, and allspice.
Serving Suggestions:
Serve the ugli fruit chutney as a condiment or dipping sauce for grilled meats, roasted vegetables, or crackers.
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