RisaG 4/2/99
* Exported from MasterCook *
Charoses Chutney
Recipe By : Chef Kenneth Johnson, The Terrace, NYC
Serving Size : 8 Preparation Time :0:00
Categories : Condiment
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons olive oil
2 shallots -- diced
3 tablespoons ginger -- chopped
1/2 cup dried apricots -- diced
1/2 cup pitted dates -- diced
1/2 cup pine nuts -- toasted
1 cinnamon stick
1/4 teaspoon cloves
1/4 teaspoon cardamom
3 lemons -- juice of
1 cup Port
4 apples -- peeled and diced
1/4 cup mint leaves -- packed and julienned
In a large saute pan, heat olive oil over low heat. Add shallots, ginger, cover and cook until softened but not browned.
Add dried fruits and nuts, and toss to coat. Stir in spices. Add lemon juice and Port and stir. Add apples and cook over low heat until most of the liquid is absorbed.
Remove from heat and let cool. Discard cinnamon stick. Add mint and stir.
From Bon Appetit, Special Spring Pleasures advertising section.