I made this chutney in no time with loquots from my friends tree.
by DishUJue
1 Comment
DishUJue
Ingredients: 12-15 large juicy nísperos (peeled, pitted, and chopped) ½ cooking onion chopped small 3 garlic cloves crushed or finely chopped 1 tablespoon grated fresh ginger ½ teaspoon chili flakes or more if you love heat ½ teaspoon cumin powder ½ teaspoon turmeric with a pinch of black pepper ½ teaspoon salt teaspoon curry powder I used Madras, you what you prefer or what`s available teaspoon coriander seeds ½ teaspoon mustard seeds ½ teaspoon ground cardamom 3 tablespoons apple cider vinegar I used organic 1 tablespoon
Instructions Here’s your corrected and slightly polished version for clarity and flow:
— Instructions:
1. Prep everything first. Finely chop the onion, and grate the garlic and ginger so they’re ready to use.
2. Sort the loquats. Wash them to remove any dirt, peel them, remove the stones, and roughly chop the flesh. Set aside.
3. Add a splash of oil to a small pan and warm it over low heat. Once hot, add the coriander seeds and mustard seeds.
4. When the seeds begin to pop and release their aroma, add the chopped onion, grated garlic, and ginger. Stir-fry for 2–3 minutes until the onion starts to soften.
5. Time for spices. Add the chili flakes, cumin, turmeric with black pepper, curry powder, and cardamom. Stir well to coat everything in the spices.
6. Add the chopped loquats, salt, agave syrup, and apple cider vinegar. Stir to combine and let it simmer gently for 6–7 minutes, stirring occasionally.
1 Comment
Ingredients:
12-15 large juicy nísperos (peeled, pitted, and chopped)
½ cooking onion chopped small
3 garlic cloves crushed or finely chopped
1 tablespoon grated fresh ginger
½ teaspoon chili flakes or more if you love heat
½ teaspoon cumin powder
½ teaspoon turmeric with a pinch of black pepper
½ teaspoon salt
teaspoon curry powder I used Madras, you what you prefer or what`s available
teaspoon coriander seeds
½ teaspoon mustard seeds
½ teaspoon ground cardamom
3 tablespoons apple cider vinegar I used organic
1 tablespoon
Instructions
Here’s your corrected and slightly polished version for clarity and flow:
—
Instructions:
1. Prep everything first. Finely chop the onion, and grate the garlic and ginger so they’re ready to use.
2. Sort the loquats. Wash them to remove any dirt, peel them, remove the stones, and roughly chop the flesh. Set aside.
3. Add a splash of oil to a small pan and warm it over low heat. Once hot, add the coriander seeds and mustard seeds.
4. When the seeds begin to pop and release their aroma, add the chopped onion, grated garlic, and ginger. Stir-fry for 2–3 minutes until the onion starts to soften.
5. Time for spices. Add the chili flakes, cumin, turmeric with black pepper, curry powder, and cardamom. Stir well to coat everything in the spices.
6. Add the chopped loquats, salt, agave syrup, and apple cider vinegar. Stir to combine and let it simmer gently for 6–7 minutes, stirring occasionally.
Full written Recipe (VIDEO INCLUDED)
https://dishingoutplants.com/10-minute-nispero-chutney-spicy-loquat-recipe/#recipe