Mushroom Walnut Chutney Recipe
Ingredients
2 ounces coarsely chopped walnuts
2 cups cider vinegar
2/3 cup water
1/2 cup dry sherry or water
1/2 cup sugar
2 1/2 teaspoons coarse (kosher) salt
12 green onions, including tops, chopped
8 whole cloves
2 bay leaves
1/2 teaspoon ground allspice
1/2 teaspoon black pepper
2 1/2 pounds small mushrooms, halved
Directions
1 Preheat oven to 400° F.
Spread walnuts on a baking sheet and toast in the oven, stirring occasionally, for 5 to 7 minutes or until lightly colored; set aside.
2 In a large enameled or stainless steel saucepan, stir together the vinegar, water, sherry, sugar, salt, green onions, cloves, bay leaves, allspice, and pepper.
Bringtoa boil over moderate heat.
Add mushrooms, return to a boil, then lower the heat and simmer, uncovered, for 40 minutes or until mushrooms are tender and liquid is reduced to a thick syrup.
Stir in the walnuts.
Remove and discard bay leaves.
Spread walnuts on a baking sheet and toast in the oven, stirring occasionally, for 5 to 7 minutes or until lightly colored; set aside.
2 In a large enameled or stainless steel saucepan, stir together the vinegar, water, sherry, sugar, salt, green onions, cloves, bay leaves, allspice, and pepper.
Bringtoa boil over moderate heat.
Add mushrooms, return to a boil, then lower the heat and simmer, uncovered, for 40 minutes or until mushrooms are tender and liquid is reduced to a thick syrup.
Stir in the walnuts.
Remove and discard bay leaves.
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