Rosemary's Fire Cider Chutney
Your finished Fire Cider Chutney should be sweet but not too sweet, hot but not too hot, and just right for your pleasure taste!
- 8 – 10 cloves Garlic cloves finely chopped
- 1/2 cup Horseradish Root grated or finely chopped
- 1 Onion medium sized onion, finely chopped
- 1/2 cup Ginger grated
- 1 or 2 Cayenne Peppers to taste, crushed or chopped,
- 1 Lemon with peel
- 1 or 2 TBSP Turmeric Root fresh, grated
The batch I used to make my first Fire Cider chutney from had lemon w/peel in it, and it added a nice lemony flavor that enhanced the finished product. But I’vemmade it without the lemon and it was equally good. So be creative and have fun! Steep in raw unpasteurized apple cider vinegar for 4-6 weeks then strain, Add honey and cayenne to taste. Taste should be hot, spicy, pungent and sweet.
To make Fire Cider Chutney:
Strain the herbs after 4 -5 weeks. They should still be firm and flavorful. Add the herbs to a food processor or blender, and grind coarsely (don’t blend into a smooth past, but only until coarse and crunchy). If too dry, add a little of the Fire Cider Vinegar to the mix. You might wish to add a little more honey and cayenne to taste.
Your finished Fire Cider Chutney should be sweet but not too sweet, hot but not too hot, and just right for your pleasure taste! This delicious chutney is great on toast, mixed with rice, veggie dishes, is a favorable addition to soups, or enjoyed right from the spoon. It’s the perfect winter condiment!
* Please note: you can also make Fire Cider Chutney without first making Fire Cider. Just add the listed ingredients to a food processor, add vinegar to moisten, and grind to the desired constituency. I've made it both ways, and both ways are delicious, with a slightly different texture.
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