It felt like a real Fall Harvest Frenzy around here this morning. I chopped up, yes ... more guavas, added some exciting tropical spices - Hawaiian chili peppers, allspice, ginger, kaffir lime leaves, etc. and made up a batch of chutney. Meanwhile cacao pods were roasting and then, cooling for me to husk, grind and make into truffles. In between which I was trying to get a batch of macadamia nuts shelled . I'll put them in the truffles after a bit of toasting.
For those interested, the recipe for Guava Chutney:
5 cups guavas, peeled, cut in quarters, seeds removed; then cut into thin slices
5 cloves garlic, minced
2 thumbs young ginger or 1 thumb mature, peeled and sliced thin
2 cups water
1 lb. granulated sugar
2 cups vinegar
2 kaffir lime leaves, shredded, stems removed
2 whole allspice leaves (or allspice powder)
1 1/2 Hawaiian chili peppers, seeds removed (or not if you want it hotter) & minced
1/2 teas. salt
1/4 teas. coarsely ground black pepper
1/3 cup raisins
Cook the guavas with ginger, garlic and water, then add sugar, and remaining ingredients. Cook, on a hot fire, stirring occasionally until thick. Ladle into jars. This made 3 normal size jam jars and one smaller jar.
Guavas turn a lovely deep burgundy red when given a long cook.
2 comments:
I can’t see sugar amounts in the list of ingredients?
I apologize Debbie, it got left out, but I've now added it to my recipe. 1 lb.
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