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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.

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Agbalumo being the key.

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

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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.

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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.;

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

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[yumprint-recipe id=’22’] 

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[wpurp-searchable-recipe]Success: Savoury Agbalumo Chutney – – – [/wpurp-searchable-recipe]

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