1313 views 1 comment

Success: Savoury Agbalumo Chutney

by on March 12, 2015
 

Today, I have three stories & recipes to share on and with Agbalumo – Success, A’yt with cake and outright ‘Fail’. Here’s to good things second 😉

This was a hit. Hit. Big hit.

I wondered if you could go savoury with Agbalumo. A lot of the experimentation I’ve done has been geared towards sweet. This worked beautifully, modelled on a Spiced Apple Sauce I made a few years ago.

All that’s involved is to prep ingredients. And if you don’t know how, now you do…with my handy guide to processing it.

_DSC2915

Agbalumo being the key.

_DSC2916

You essentially chop up some Agbalumo flesh and combine it with aromatics & spices.

_DSC2927

I wanted to add a distinct Nigerian spiciness to the mix and I did that with Ehuru, Calabash Nutmeg also known as a spice on the list of(Niger-Delta)  pepper soup ingredients. I love it’s flavour in chutneys and sauces. This is no exception.

_DSC2922

The liquid, off the bat tastes nice. I’ve used my Agbalumo vinegar from my very first foray into the world of do-more-than-eat Agbalumo.;

_DSC2929

Seal. Let time work its magic… and behold – a chutney worth waiting for

_DSC2932

Agbalumo Chutney

Yields 1
A sweet and sour chutney, reminiscent of Mango Chutney and Lime pickle. Sports a rich, beautiful colour and an explosion of flavours - a must-try


Write a review

Print

Prep Time
10 min

Cook Time
10 min

Prep Time
10 min

Cook Time
10 min

438 calories
108 g
0 g
0 g
2 g
0 g
276 g
37 g
102 g
0 g
0 g

Nutrition Facts
Serving Size
276g

Yields
1

Amount Per Serving
Calories 438
Calories from Fat 2

% Daily Value *

Total Fat 0g
0%

Saturated Fat 0g
0%

Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%

Sodium 37mg
2%

Total Carbohydrates 108g
36%

Dietary Fiber 1g
6%

Sugars 102g
Protein 2g
Vitamin A
21%
Vitamin C
366%
Calcium
11%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Ingredients
  1. 200g Agbalumo flesh, chopped (about 4 - 5 agbalumos)
  2. 1/3 cup (Agbalumo vinegar)
  3. 100g white/ light brown granulated sugar
  4. 6 scent leaves, chopped
  5. 3 Ehuru/ Calabash Nutmeg, grated
  6. 2 teaspoons fresh ginger, grated
  7. 2 green chilies, chopped
  8. 1 teaspoon fresh garlic, minced
Instructions
  1. Combine all the ingredients in a glass jar
  2. Stir well and refrigerate for at least 4 hours - up to 24
  3. Once macerated, put mixture in a small pot and cook on medium - low heat for 8 - 10 minutes, stirring often
  4. Remove from heat and allow to cool
  5. Refrigerate
  6. Serve as accompaniment to meats in salads, sandwiches and mains
beta
calories
438

fat
0g

protein
2g

carbs
108g

more

Kitchen Butterfly http://www.kitchenbutterfly.com/

 

This is a beautiful chutney that pairs well with meat and herbs. We had some with chicken – sharp, sweet, spicy, juicy, syrupy and overall delicious.

Woo hoo, so excited. Agbalumo Chutney for the win. We’re making progress.

Peace xxx