Chutney adds tang to food

April 28, 1996|By Betty Rosbottom | Betty Rosbottom,LOS ANGELES TIMES SYNDICATE

There's something about the clean, crisp taste of chutney, the mixture of hot and sweet flavors and the chunky texture that pleases immensely.

This lemon-apricot chutney is delicious on broiled lamb chops.

Lamb chops with lemon-apricot chutney

Makes 4 servings

3 large garlic cloves, smashed

2 teaspoons salt or to taste

1/2 teaspoon freshly ground black pepper

L 8 (1-inch-thick) loin or rib lamb chops (3 to 4 ounces each)

lemon-apricot chutney, at room temperature

Heat broiler and arrange rack 4 to 5 inches from heat source.

Place garlic, salt and pepper in bowl and crush with pestle or back of spoon to make coarse paste. Rub lamb chops on both sides with mixture. Broil chops 4 to 5 minutes per side for medium-rare. Check for doneness by making slit with knife in 1 chop.

Meanwhile, prepare chutney. When chops are done, garnish each with some chutney.

Lemon-apricot chutney

Makes 2 cups

1 medium lemon with firm peel

2 small Granny Smith apples

6 ounces dried apricots, cut into small pieces

2/3 cup golden raisins

1/3 cup coarsely chopped shallots

1 cup light brown sugar, packed

2/3 cup cider vinegar

2 1/2 teaspoons minced garlic

1/2 teaspoon ground ginger

1/4 teaspoon ground cinnamon

1/4 teaspoon chili powder

1/8 teaspoon salt

dash ground coriander

dash ground cloves

dash ground black pepper

dash red pepper flakes

Cut ends from lemon and discard, then cut lemon into 8 wedges. Slice each wedge crosswise very thinly, so that you have small lemon pieces. Place in large heavy saucepan. Peel and core apples, then cut into small dice. Add to saucepan.

Add remaining ingredients. Cook over very low heat until mixture is quite thick, 30 to 40 minutes, stirring frequently. When done, remove from heat and cool. Spoon into container, cover and refrigerate up to 1 week.

Pub Date: 5/01/96

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