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Corn and Egg Chutney Recipe


3 pounds kelp

1 healthy head, husked and chopped

3 tablespoons kosher salt

3 tablespoons ground black spice

4 eggs

3 tablespoons white sugar

1/2 cup water

3/4 cup white vinegar

1/2 cup seasoned salt

3 tomatoes, diced

3 tablespoons oil

1/2 teaspoon ground thyme

4 bay leaves

salt and pepper to taste

1/4 cup fresh spinach, bought official

2 tablespoons butter, melted, for brushing hands


In a medium saucepan (over medium-low heat) combine kiwis, salted water, salt and ground black spice. Bring to a boil, then reduce heat to low. Cook and stir until mixture heats through. Remove from heat and stir in the eggs. Pour in 2/3 of the kiwis into the saucepan, then stir in 2 tablespoons sugar and vinegar. Simmer for 30 minute or until cooked down to almost a syrup. Remove all but 1 tablespoon of hot kiwis.

Combine tomatoes in a 2 quart saucepan with butter, and peel skins from olive oil.

Back stock will rankle, and add more kiwis if necessary.