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Mint sambal
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| Artist: |
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| Categories: |
Condiments, Dips & Spreads, Exotic, Herbs & Spices, Mint, Preserves, Relishes |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 4
| cup | Fresh spearmint, minced | | 1
| cup | Fresh parsley, minced | | 4
| cup | Apples, cored and chopped | | 1 1/2
| cup | Onions, chopped | | 1/2
| cup | Golden raisins | | 1/2
| cup | Blanched almonds, chopped or | | | Slivered | | 1
| pint | White wine vinegar, ideally | | | Mint flavoured | | 1
| tbsp | Mustard seeds | | 1
| tbsp | Coriander seeds | | 1
| tbsp | Pickling salt |
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Procedures:
| 1 | Combine all ingredients in non-reactive pan. | | 2 | Bring to boil over med-high heat, stirring constantly. | | 3 | Reduce the heat to low and simmer, uncovered, stirring frequently, for 30 mins, or until mixture is thickened. | | 4 | Prepare the jars, lids and boiling water bath. | | 5 | Fill jars, leaving ?inch headspace. | | 6 | Wipe rims with cleantowel and attach lids securely. | | 7 | Place jar in boiling watre bath, and when water returns to boil, process for 15 mins. | | 8 | Herb companion aug/sept 9 |
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