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Thursday, January 08, 2009 

Clementine Chutney

Clementine ChutneyIngredients:
6 medium/large Clementine oranges
1 tbsp zest of Clementine peel
1/4 tsp Ground Ginger
1/4 tsp Ground Cinnamon
1/2 tsp Mustard Seeds (ground)
1/2 tsp Coriander Seeds (ground)
1/4 tsp Curry Powder
1 tbsp Honey
1/2 cup sugar Sugar
1/4 cup Red Wine Vinegar
1/4 tsp Coarse Salt
1/2 cup Raisins*

Zest Clementine oranges before peeling, set aside. Peel Clementines, discarding the peel and white veiny portions, and dice into small chunks.

In medium saucepan over medium heat, combine Clementines, Ginger, Cinnamon, Mustard, Coriander, Curry, Honey, Sugar and stir until thoroughly mixed and the sugar is dissolved. Stir in vinegar, salt and raisins and lower heat to a simmer - stirring occasionally for 15 minutes. Transfer to sealable container (uncovered) to cool.

As condiment, relish or garnish warm or cold atop fish, chicken or pork. *Diced apple can be additionally combined.



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