source: Woman’s World Magazine November 2014
Chutney
A chutney (Bengali: চাটনি romanized: chatni Hindi: चटनी romanized: chatnee Urdu: چٹنی romanized: chatnee Bhojpuri: चटनी) is a spread typically associated with cuisines of the Indian subcontinent. Chutneys are made in a wide variety of forms, such as tomato relish, a ground peanut garnish, yogurt or curd, cucumber, spicy coconut, spicy onion, or mint dipping sauce.
A common variant in Anglo-Indian cuisine uses a tart fruit such as sharp apples, rhubarb or damson pickle made milder by an equal weight of sugar (usually demerara, turbinado, or brown sugar to replace jaggery in some Indian sweet chutneys). Vinegar was added to the recipe for English-style chutney that traditionally aims to give a long shelf life so that autumn fruit can be preserved for use throughout the year (as are jams, jellies, and pickles) or to be sold as a commercial product. Indian pickles use mustard oil as a pickling agent, but Anglo-Indian style chutney uses malt or cider vinegar which produces a milder product. In Western cuisine, chutney is often eaten with hard cheese or with cold meats and fowl, typically in cold pub lunches. (Wikipedia.com)
Ingredients
2 tablespoons chili powder
1 teaspoon paprika
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
2-pound boneless pork loin roast
1 cup frozen pearl onions, thawed
1 tablespoon oil
1/2 cup ketchup
1/2 cup mango chutney
1 teaspoon cider vinegar
8 ounces medium egg noodles
1 tablespoon fresh parsley, chopped
Directions
To make Sweet & Spicy Pork Roast, start by preheating the oven to 350 degrees. In a small bowl, combine chili powder, paprika, onion powder, and garlic powder. Reserve 1 tablespoon of mixture. Rub the remaining spice mix all over the pork. Transfer pork to a roasting pan.
Cook the pork
In a bowl, toss onions with oil; place around pork in the pan. Roast for 40-50 minutes until the meat thermometer inserted into the center of the pork registers 145 degrees. Transfer to serving platter; tent with foil. Let pork rest for 10 minutes before slicing.
Meanwhile, for glaze, in a small pot, combine ketchup, chutney, cider vinegar, and reserved 1 tablespoon spice mixture. On medium-high heat, bring the mixture to a boil. Reduce heat to medium-low; simmer, stirring occasionally, until thickened, about 5 minutes.
Cook noodles according to package instructions; drain. Toss noodles with 3/4 cup glaze, onions, pan drippings, and, if desired, parsley. Brush remaining glaze over pork; serve with noodle mixture. Enjoy!
Makes 6 servings
also, try: Savory Pork Chops recipe