| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 300 | 0.3g | 0g | 76g |
| sugars | fibre | protein | salt |
| 62g | 3g | 2g | 1.7g |
Let me introduce you to a recipe I hold dear to my heart, a tantalizing concoction that is the epitome of sweet and sour: the Sweet and Sour Santol Chutney. An exotic blend of flavors, it perfectly marries the sweetness of sugar with the tanginess of vinegar, while maintaining a deliciously semi-crunchy texture owing to raisins and finely chopped onions. With its heady melange of garlic, ginger, chili flakes, turmeric powder, and cumin seeds, it promises to take your taste buds on a gastronomical joyride!
The magic of Santol fruit
As a Louisianan with French ancestry, I’m no stranger to unique and intricate flavors. But even I was pleasantly surprised when I first tasted the Santol fruit. This exotic fruit comes packed with a sweet-tart taste that perfectly lends itself to creating a chutney that’s been described as “distinctive, complex, and utterly delicious”. It doesn’t hurt that Santol fruits are rich in Vitamin C and dietary fiber, contributing to good health while offering a unique flavor profile.
Savoring the Sweet and Sour Santol Chutney
Your taste buds will instantly recognize the similarities between this recipe and many traditional preserves, especially savory jam-like condiments like French confitures or Creole pepper jellies. Yet, the Sweet and Sour Santol Chutney distinguishes itself with an intensity of flavor and a story steeped in a unique cultural heritage. It can be paired with cheese and crackers for an offbeat appetizer or with roasted meat and fish as a flavorful condiment. It’s also exquisite when served with naan bread and curries, akin to Indian Achaar!
Each spoonful of the Sweet and Sour Santol Chutney unravels a world of flavor – sweet, sour, spicy, and an underlying hint of heat that keeps you coming back for more. And let’s not forget about the healthful benefits. The ingredients include antioxidants in the form of garlic, ginger, and raisins, along with turmeric known for its anti-inflammatory properties.
In a world constantly in a rush, this chutney reminds one to pause, to savor, and to enjoy the marriage of distinctive flavors that are as unique as each one of us. As we gather around the table, it also serves as a reminder of its humble origins and the Santol fruit’s ability to take simple, everyday meals to new culinary heights!
What You’ll Need
- 3 medium-sized Santol fruit
- 1 1/2 cups sugar
- 1 cup white vinegar
- 1/2 cup raisins
- 1/2 cup finely chopped onions
- 2 tablespoons chopped garlic
- 2 tablespoons grated ginger
- 1 tablespoon salt
- 1 teaspoon chili flakes
- 1 teaspoon turmeric powder
- 1/2 teaspoon cumin seeds
Method
Step One
Start by washing and drying the Santol fruits thoroughly. Using a sharp knife, remove the skin and cut the fruits into quarters. Remove all seeds and slice the flesh into thin pieces.
Step Two
In a large saucepan combine sugar, white vinegar, finely chopped onions, chopped garlic, grated ginger, salt, chili flakes, turmeric powder and cumin seeds. Stir everything together until all the sugar is dissolved.
Step Three
Add the sliced Santol fruits to the saucepan. Bring the mixture to a slight boil over medium heat. Once boiling, reduce the heat to low and let it simmer for about 30 minutes, stirring occasionally.
Step Four
After 30 minutes, add the raisins to the saucepan. Continue to simmer the mixture for another 30 minutes or until the Santol pieces are completely soft and the chutney has thickened.
Step Five
Let the Sweet and Sour Santol Chutney cool down before transferring it to sterilized jars. Make sure that the chutney is fully cooled before sealing the jars. Store them in a cool, dark place for optimal flavor. The chutney can be stored for up to 1 year.
