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Roasted Lemon Chutney| Molly notes that because you use whole lemons here, you're going to want to wash them first in warm soapy water to remove any waxy reside. Organic lemons usually don't have that, so (for that reason, and others) go that route if possible. The chutney will last for several days, refrigerated, in a jar or tightly covered.| Requires Shallots
# Cranberry Chutney: 4 C fresh cranberries (12oz bag); REPLACE 2-½ C sugar with 2 C honey; 1-¼ C water; 6 whole cloves; 2 cinnamon sticks; 1 teaspoon salt; 2 Granny Smith apples, peeled, cored, and diced; 2 firm Bosc or Anjou pears, peeled, cored, and diced; 1 small yellow onion, finely chopped; 1 C golden raisins; ⅓ C crystallized ginger, finely chopped; ½ C hazelnuts, roughly chopped
5 Easy Pickling Recipes from Around the Web (featuring blueberries, onions, peppers, strawberries, and (of course) cucumbers!)
Instant Savory Wheat Dosai [Indian Crepes]. Click on the image for Recipe: - Ingredients and Method.