FRUIT CHUTNEY - ARTICHOKE
Artichoke Chutney
2 pound artichokes
1 cup salt
1 gallon water
6 each to 8 sweet peppers red or green
2 teaspoons asofoetida
1 pound sugar
1 quart lemon juice
2 tablespoon mustard seed
1 tablespoon turmeric
1/2 teaspoon salt
Soak the artichokes. Select fresh, tender artichokes. Wash well and trim, if necessary. Dissolve 1 cup salt in water in a large pan. Add artichokes and let it stand overnight. Drain well. Organize ingredients, equipment, and work area. Remove stems and seeds from peppers. Grind peppers and artichokes, using coarse blade. Set aside. In a large preserving kettle, combine lemon juice, sugar, and spices and heat to boiling. Add ground vegetables and heat to boiling. Ladle boiling mixture into hot jars to within 1/4 inch of the tops. Run a slim, non metal tool down along the insides of jars to release any air bubbles. Add additional relish, if necessary, to within 1/4 inch of the tops of the jars. Wipe tops and thread of jars with damp clean cloth. Put on lids and screw bands as manufacturer directs. Process in boiling water bath for 10 minutes. Follow the basic steps for boiling water bath canning
FRUIT CHUTNEY - AVOCADO
Avocado Basil Chutney
2 cup packed basil leaves washed and spun dry
1/3 cup blanched almonds
1/4 teaspoon asofoetida
2 teaspoon fresh lemon juice, to taste
1 avocado (prefer california) peeled and pitted
In a food processor blend together the basil, the almond and the lemon juice, pulsing the motor once or twice, until the almonds are ground fine. Add the avocado, cut into chunks and salt to taste, add asofoetida, and blend the mixture until it is combined well.
Avocado (below)
