Wannan lemun tsami mai yalwa chutney yana kare dandano mai dadi na lemons hunturu don amfani duk tsawon shekara. Ya dogara ne akan girke-girke mai kyau a cikin "Cooking Cooking Cooking" na Laurie Colwin. Cika shi a kan abincin gurasa (yana da dadi sosai tare da kaza mai kaza) ko kuma yayi hidima tare da m cuku a kan yisti ko crackers don sauki appetizer. Har ila yau, zan yarda da cin shi, ta hanyar cokali, madaidaici daga gilashi.
Mahimmiyar mahimmanci ga nasarar wannan girkewa shine tabbatar da cire duk pandan fari daga zest da daga 'ya'yan itace - yana da haushi mai ban sha'awa kuma idan kun hada da shi a cikin cakuda, ƙwayar chutney za ta kasance mai ɗaci.
Lura: Kuna buƙatar fara da lemons a ranar kafin ku shirya don dafa da chutney. Kuna buƙatar 4 rabin pint (8-ounce) kwalba da lids.
Abin da Kayi Bukatar
- 10 ga 12 lemons (game da 3 fam), da 2 ko 3 more ga ruwan 'ya'yan itace (duba ƙasa)
- 2 Gishiri na tablespoons (kosher)
- 2 kofuna waɗanda launin ruwan kasa
- 6 tafarnuwa cloves (minced)
- 1/2 kofin dried currants
- 1/2 kofin ruwan lemun tsami
- 1/2 kofin cider vinegar
- 1 zuwa 2 Tablespoons sabo ne Ginger (grated)
- 1 teaspoon coriander tsaba (crushed)
- 1/2 teaspoon cayenne
- 1/2 teaspoon barkono barkono ja
- 4 rabi-pint (8-ounce) kwalba da lids
Yadda za a yi shi
- Yin amfani da kayan lambu ko gobe ko wuka mai sauƙi, cire zest daga lemons . Yi hankali don cire kawai zest (fata mai launin fata mai launin fata) kuma ba wani daga cikin fararen pith ba. Cikakke zest da kuma sanya a cikin babban kwano.
- Yanke kuma zubar da farin pith. Cikakken nama mai lemun tsami, watsar da duk wani tsaba, kuma ƙara zuwa tasa tare da zest. Ƙara gishiri, motsawa don haɗuwa, kuma bari a zauna a dakin da zafin jiki na dare.
- Saka lemons a yankakken a babban tukunya. Add sugar, tafarnuwa, currants, ruwan 'ya'yan lemun tsami, cider vinegar, ginger, coriander, cayenne, da kuma barkono flakes. Ƙira don haɗuwar zafi mai zafi. Cook har sai ruwan cakuda ya ragu, kimanin awa 1.
- A halin yanzu, kawo babban tukunyar ruwa zuwa tafasa. Ƙara kwalba da lids kuma kashe zafi.
- Lokacin da chutney ya yi farin ciki, cire kwalba kuma ya lids daga ruwan zafi mai wanka da bushe. (Ku kawo tukunyar ruwa a cikin tafasa.) Ku cika tuluna da chutney. Yin amfani da naman gilashi mai zurfi yana sa cika kwalba da sauƙin. Idan ba ku da ɗaya, duk da haka, kawai cokali chutney a cikin kwalba da tsabta gefuna tare da tawul takalma a lokacin da kwalba ya cika. Firmly dunƙule a kan lids.
- Saka kwalba a cikin tukunya na ruwan zãfi (kwalba ya kamata a rufe shi da akalla 2 inci na ruwa). Tafasa na minti 10. Cire kwalba kuma bari sanyi. Store a dakin da zazzabi a kalla 6 makonni har zuwa watanni 6 kafin cin abinci don bari dadin dandano. Ka buɗe kwalba chilled.
Ya sanya 4 kwalba (8 a kowace kowanne) chutney.
| Gudanar da Sha'idodin Abinci (ta hanyar bauta) | |
|---|---|
| Calories | 271 |
| Total Fat | 1 g |
| Fat Fat | 0 g |
| Fat maras nauyi | 0 g |
| Cholesterol | 0 MG |
| Sodium | 2,337 MG |
| Carbohydrates | 72 g |
| Fiber na abinci | 8 g |
| Protein | 4 g |