Noshe Djan: Afghan Food and Cookery
Peach or Apricot Chutney / Chutni Shaftolu/Zard Olu
Page 198
Cuisine: Central Asian | Course Type: Condiments
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friederike from Berlin,
It wasn't really my favourite, although this might also just boil down to the fact that I've never been much of a chutney lover. However, the peaches really were a problem: you are told to drain the canned peaches and then mush them with a fork - no way that I could have done that, my peaches were far too hard for that. I ended up chopping them, and then cooking them for some 10 minutes or so along with the vinegar-spice-mix, but even then the peaches would not become soft. It's a pity she didn't give any instructions for fresh peaches or apricots. Also, the chutney was slightly too sour and we hardly tasted any of the spices; it was a bit like eating peppers conserved in vinegar.
Served with Lawang Chalau (Meat Stew with Yoghurt) and Pilau, both from Noshe Djan, and Stir-fried Carrots with Mango and Ginger from Modern Moroccan (photo); the chutney didn't go very well with the other dishes, it needs something that can stand against the distinct vinegary sourness of the chutney.
(edited 31st May 2011) (0) comment (1) useful
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