For the past 2 days I have been attending to my garden, which is very tiny, but cleaning up after winter, and feeding plants and lawn take time. We have plenty of leftovers so I haven't really been cooking. I am making siopao this afternoon, though and will post them tomorrow. Meantime, I am sharing with you the recipes for two condiments and a fruit preserve that I made last week. Enjoy!
mango chutney and red hot chili semi-dry sauce
Chutney: 3 chopped mangoes, ½ onion, chopped, ½ C golden raisins, ¼ C chopped ginger, 1 chopped garlic clove, ½ C each white and brown sugar, 3/4 C vinegar, ¼ tsp each whole allspice, whole cloves and whole peppercorns, 1-inch pice cinnamon stick and ½ tsp salt. Bring everything to a boil, then simmer for 2½ hours. Store in sterilized jars.
Chili Sauce: Cook finely minced red hot chili, finely minced small piece of pork roast or chicharrones, sugar, salt, vinegar, chopped garlic and chopped shallots for 30 minutes until almost dry but still moist. Adjust seasoning to taste.
mangosteen preserves
I have mentioned this in a previous post. To make: boil the syrup from 2 cans of Thai mangosteen with 5 -6 T sugar until almost caramelized, add the fruits, separated into sections, and cook until thick and dark brown/purple in color. I purposely burn the bottom just for a second to deepen the flavor and color.
mango chutney and red hot chili semi-dry sauce
Chutney: 3 chopped mangoes, ½ onion, chopped, ½ C golden raisins, ¼ C chopped ginger, 1 chopped garlic clove, ½ C each white and brown sugar, 3/4 C vinegar, ¼ tsp each whole allspice, whole cloves and whole peppercorns, 1-inch pice cinnamon stick and ½ tsp salt. Bring everything to a boil, then simmer for 2½ hours. Store in sterilized jars.
Chili Sauce: Cook finely minced red hot chili, finely minced small piece of pork roast or chicharrones, sugar, salt, vinegar, chopped garlic and chopped shallots for 30 minutes until almost dry but still moist. Adjust seasoning to taste.
mangosteen preserves
I have mentioned this in a previous post. To make: boil the syrup from 2 cans of Thai mangosteen with 5 -6 T sugar until almost caramelized, add the fruits, separated into sections, and cook until thick and dark brown/purple in color. I purposely burn the bottom just for a second to deepen the flavor and color.
