Hibiscus Chutney

Yield: about 1 pint

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These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

This has a sweet-tart flavor somewhat similar to tamarind chutney. If you’ve made Hibiscus Tea Concentrate or Hibiscus Pops, save the strained blossoms and use them here—there’s plenty of flavor left!

Ingredients

Preparation

Toast mustard and cumin seed in a skillet set over medium heat. Swirl the pan gently as the spices toast, and cook until just fragrant, 1 to 2 minutes. Let cool, then grind with a mortar and pestle or spice grinder.

Combine all the ingredients (including toasted, ground spices) in a small saucepan. Simmer over low heat, stirring occasionally, for about 40 minutes, to allow the flavors to meld and for the harshness of the vinegar to dissipate. Adjust salt, sugar and red chili flakes to taste, and let cool to room temperature.

Blend in a blender until completely cool, then pour into a container with an air-tight lid. It can be kept, refrigerated, for several weeks.

Notes

This chutney is great with pappadams or as an accompaniment to your favorite Indian dish.

Each serving: 45 cal, 0g fat, (0 sat), 0 chol, 115mg sodium, 11g carb, 0g fiber, 9g sugar, 0g protein

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More about: chutney, condiments, hibiscus

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