2 cup chopped calif. dried figs
1 apple, peeled & diced
1 lemon, sliced paper-thin
1/2 cup brown sugar
1/2 cup molasses
1/2 cup vinegar
1/2 tsp ground cloves
1/2 tsp ground ginger
1/2 tsp ground cinnamon
A Recipe for
Golden State Chutney
Food Tip |
Cooking is like love. It should be entered into with abandon or not at all. |
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This Recipe for Golden State Chutney is one of thousands in the Recipes-to-go Fruit Cookbook.
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“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?” |
| Denis Diderot (1713-1784) L'Encyclopedie (1751-1772) |
This is a recipe for Golden State Chutney from the recipe cookbook of Recipes-to-go (Fruit)
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Watermelon --it's a good fruit. You eat, you drink, you wash your face. |
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No man is lonely while eating spaghetti--it requires so much attention. |
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In large sauce pan, combine dried figs and apple. Add remaining
ingredients. Bring to a boil; simmer, uncovered 30 minutes. Makes
about 4 cups. Serve as an accompaniment to pork, lamb, or chicken.
Source: California Dried Figs - Recipes...Serving Ideas Reprinted
with the permission of The California Fig Advisory Board Electronic
format courtesy of Karen Mintzias
Serves: 4
Golden State Chutney Recipe brought to you by Recipes To-Go