been planning on trying a chutney made out of barrel cactus fruits for years, and finally made a microbatch. I used this mango chutney recipe as a starting point, substituting garlic powder for the asafoetida and leaving out the turmeric and lime juice. used only pinches of the dry ingredients, coconut oil for the cooking part, and a little piece each of a serrano pepper and a dried chile de arbol, tree chile.
it tasted okay, but I prefer eating the fruit straight off the cactus. the gooeyness of the mashed fruits makes it look like someone spit in it. I don't plan on making this ever again. glad I did, though, just for the experience.
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last updated 2013-12-24 14:28:10. served from tektonic