Lunchbreak: The Hearty Boys make jalapeno chutney
3819 N. Broadway
Recipe courtesy The Hearty Boys
1 1/4 pounds fresh jalapenos; diced with seeds
1 1/4 pounds fresh jalapenos; diced and SEEDED
1 medium onion; diced
1/2 cup rice wine vinegar
1 1/2 cup water
1 tsp salt
1/2 tsp cumin
1/2 cup sugar
1/4 cup oil
1 tsp pectin
In a large saucepan, bring 1/4 cup of oil to medium heat. Add jalapenos with seeds and cook till tender; about 4 minutes. Add onions and continue to cook an additional 4 minutes till soft. Add the vinegar, ¾ cup of water, cumin, sugar, salt and the seeded jalapenos. Continue cooking till the initial jalapeno and onion dice has begun to break down and the seeded jalapenos have softened; adding the rest of the water as needed. Add pectin at the end and let cool; mixture will thicken as it cools.
Old Tom Pineapple Collins
For a traditional Tom Collins substitute London Dry Gin and simple syrup for the Old Tom and pineapple. This super summery twist is pretty hard to pass up though.
1 1/2 ounces Old Tom Gin
1 ounces pineapple syrup
3/4 ounce fresh lemon juice
Combine the gin, pineapple syrup and lemon juice in cocktail shaker filled with ice. Shake well. Strain into a tall glass filled with ice, top with club soda (about 3 – 4 ounces). Serve garnished with a lemon flag.
If you have any of this syrup left over, it’s tremendous on ice cream, panckakes, waffles or as a substitute for honey. If you prefer you can leave the pineapple in the completed syrup without straining. The flavor intensifies as it sits.
1 cup cubed fresh pineapple
1 cup granulated sugar
1 cup water
Cut the pineapple into 1” cubes. Bring water and sugar to a boil in a saucepan. Stir until sugar is dissolved. Add the pineapple and bring to a boil again. Reduce heat and simmer until reduced to 1 cup, about 8 – 10 minutes, occasionally gently pressing the pineapple to release the juices . Remove from the heat and allow to cool. Store in the refrigerator for up to 2 weeks.