Clementine Cardamom Chutney
I had decided to bring crackers and Brie as an appetizer, but I wanted to kick it up a notch. Through my trusty Whole Foods app that works even underground on the subway, I found this recipe which seemed ordained from above because it called for ingredients I already had, including these clementines that were so desiccated I had already determined to throw them out, but then had gotten lazy and so they were still sitting on my counter, and the only possible utility for them would have to be something involving cooking! (Although truth be told, it might have turned out better if the clementines were fresher…). Also, my favorite sweet spice is cardamom and I can never find enough fun stuff to do with it. Here’s the recipe:
– Grate the zest from 4 clementines
– Peel the clementines and cut the sections in halves or thirds
– Heat oil in a small pot and add in ~1/4c chopped red onion and cook for ~3 minutes
– Add in 1tsp white wine vinegar (or a mix of white wine and rice vinegar if you’re like me…) and cook for another minute
– Add in the clementines and zest and cardamom (they say 1/2tsp, but if I had it to do over I would add more) and salt and pepper
– Cook for a couple more minutes – they say until it gets juicy, but mine never did. Maybe that was the whole desiccated fruit thing?
– Let cool, then serve with Brie and crackers
A note: This turned out pretty well but it lacked something. The answer might have been that the Brie and crackers I chose were a little overpowering, but either way I think if I made it again I would add some element of heat, like red pepper or even paprika. If you try it, let me know what you think!