In New York City, despite the onslaught of gentrification, one stumbles upon all kinds of unexpected ingredients used in ethnic cuisines. Culinary discover should be in the Top 10 list for best things about pedestrian friendly NYC.
As spring pushed aside winter, I noticed fresh guava popping up on produce shelfs and fruit stands, especially in Brooklyn.
Cooking Lounge created a simple Guava Chutney. Here's a recipe guide. Have some fun and play with ingredients you have on hand.
8-10 oz of guava, peeled and sliced/diced
1/3 cup rice wine vinegar, white vinegar, or vinegar of choice
3 tablespoons of turbinado sugar
1 small onion, chopped
1/3 cup parsley, chopped
cumin seeds, coriander seeds, peppercorns, mustard seeds, kosher salt - grind in food processor until a coarse spice mix; adjust spice proportions to your preference.
On low heat, warm vinegar with onions. Add sugar and increase heat a little. When slightly thickened, add spices. Season to taste. Stir in guava and parsley. Cover for a couple of minutes to heat throughout. Stir again to evenly disperse flavors and ingredients. Add a little water if needed. Done. Let chutney cool to room temperature. This is a quick pickling method.
|Serving Suggestion |
We tried the Guava Chutney on Roasted Sweet Peppers Stuffed with Feta Cheese topped with bread crumbs...ahhh sooo amazing together.