The Filipino RADISH CHUTNEY AND MINT Recipe Serve this chutney at room temperature or chilled, with any grilled seafood, roasted lamb or pork. If desired, refrigerate for two days to allow flavors to mellow. Will keep up to three weeks if refrigerated and tightly covered.
6 servings
Ingredients:
2 tablespoons olive oil
1/4 cup chopped onions
1 cup thinly sliced radish
1/2 cup chopped, seeded tomatoes
1/4 cup raisins
1/4 cup cane vinegar
1/4 cup orange juice
1 teaspoon hot pepper sauce
Pinch of salt
1/2 cup chopped fresh mint leaves
Method:
In a shallow pan, heat oil and stir-fry onions until transparent. Add radish, tomatoes and raisins and cook for 2 minutes.
Stir in vinegar, orange juice and hot sauce. Simmer for one minute and season with salt to taste.
Remove from heat and transfer to a bowl to cool completely. Just before serving, stir in mint leaves.
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| Filipino RADISH CHUTNEY AND MINT |
