The Chioggia radicchio chutney, orange and dried fruit it is a preparation bitter-sweet original and spicy, a perfect sauce to accompany cheeses, meats and cold foods. One easy recipe to prepare and serve with appetizers or appetizers.
Ingrediants
- 1 head of Chioggia radicchio
- 2 Golden apples
- 3 cm of ginger root
- 90 ml of apple cider vinegar
- 90 g of brown sugar
- 1 clove
- 1 teaspoon of mustard seeds
- the grated zest of 1 orange
- 1 teaspoon of coriander seeds
- pink pepper to taste
- 3 black pepper berries
- 20 g of shelled walnuts
- 20 g of sliced almonds
- salt
The Chioggia radicchio chutney, orange and dried fruit it’s a easy recipe and original, inspired by Asian flavors but based on an ingredient that is an Italian excellence, perfect to accompany cheeses, cured meats and boiled meats with taste.
THE chutney they are in fact a preparation of Indian origin, generally based on spices and fruit or vegetables, which accompany the main courses. Also very common in English cuisine, they can remind a little of our mustards, also because they are often slightly spicy.
The bitter taste of chicory from Chioggia it goes particularly well with the sweetness of the other ingredients and gives an original chutney. If you want to try others recipes with radicchio in which to find an intriguing bitter-sweet combination, we also offer the savory pie with radicchio and forest honey and red rice with caramelized pumpkin and radicchio.
Another one fanciful idea to accompany cheeses, fresh or aged, are ours jams such as pepper jam or green tomato jam.
OTHER TASTY RECIPES: Apple and ginger chutney, Mantuan mustard, Spiced chutney, Tomato jam
How to prepare: Chutney of Chioggia radicchio, orange and dried fruit
- Execution
- easy
- Preparation time
- 20 min
- Cooking time
-
40 min
- Portions
-
4
How to prepare: Chutney of Chioggia radicchio, orange and dried fruit
To prepare the Chioggia radicchio chutney, orange and dried fruit, start peeling the radicchio and cut it into strips. Peel the apples, core them and cut them into cubes.
Pour the vinegar into a large, low pan and mix it with the sugar. Add the apples and cook for a few minutes.
Pound all the spices in a mortar and add them to the mixture together with the salt and the peeled and grated ginger, leaving it to flavor. Add the radicchio and orange zest, let it soften and lower the heat.
Add the dried fruit and cook for about 30 minutes until the mixture is soft, similar to jam. Pour everything into a clean, airtight glass container, turn it upside down and let it cool completely.
Before consuming it, leave the chutney to rest for a few days. You can then serve the Chioggia radicchio chutney on croutons and to accompany cold cuts and fresh and aged cheeses.
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