Sacred Flame Chutney*
Contributed by Eric Jackson
Ingredients:
1 cup diced finger bananas 2 large yellow onions 1 cup dried apricots, diced 3 large mangoes, diced 1 Tablespoon salt 1 Tablespoon ground mustard 1/4 teaspoon ground cloves 1/4 teaspoon ground cinnamon 1/2 Tablespoon turmeric 1 envelope (.13 g) Roland saffron powder |
1 package (as sold in RP
sweetened maracuya (passionfruit) pulp 1 package sweetened mango pulp (again, as sold here) 3 cloves garlic, minced 1 cup fresh ginger root, peeled and diced 10 aji chombo**, minced (use gloves unless you like that burning sensation on your hands for a few hours) 3 cups vinegar 1 1/2 cups light brown sugar |
Directions:
Combine everything but the sugar in a big cast iron pot and bring to a boil,
stirring occasionally to keep things from sticking to the bottom and burning. Stir
in the sugar, turn down to simmer. Simmer for about 1 hour and 15 minutes,
uncovered, stirring regularly to avoid burning
Put up in sterile jars (for this batch, owing to the scarcity of mason jar lids in Panama,
I used paraffin to seal the jars)
Store on the pantry shelf for at least two months, to let the flavors of the various
ingredients meld.
*This is extremely hot -- use sparingly
**aji chombo peppers are the equivalent of scotch bonnets and habaneros