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.
Agbalumo being the key.
You essentially chop up some Agbalumo flesh and combine it with aromatics & spices.
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.
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.;
Seal. Let time work its magic… and behold – a chutney worth waiting for
- 200g Agbalumo flesh, chopped (about 4 - 5 agbalumos)
- 1/3 cup (Agbalumo vinegar)
- 100g white/ light brown granulated sugar
- 6 scent leaves, chopped
- 3 Ehuru/ Calabash Nutmeg, grated
- 2 teaspoons fresh ginger, grated
- 2 green chilies, chopped
- 1 teaspoon fresh garlic, minced
- Combine all the ingredients in a glass jar
- Stir well and refrigerate for at least 4 hours - up to 24
- Once macerated, put mixture in a small pot and cook on medium - low heat for 8 - 10 minutes, stirring often
- Remove from heat and allow to cool
- Serve as accompaniment to meats in salads, sandwiches and mains
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.