Akasha Richmond owns Akasha Restaurant in Culver City. She makes homemade chutney, which she sells in the restaurant.
Satsuma Orange and Dried-Cranberry Chutney
(From Food & Wine)
2 pounds satsuma oranges, clementines or juice oranges, skin on, thinly sliced
1 cup sugar
2 Tablespoons fresh lemon juice
1/2 cup dried cranberries
In a medium saucepan, mix the satsumas with the sugar and lemon juice. Simmer over moderately low heat, stirring occasionally, until thick, about 45 minutes. Stir in the cranberries and remove from the heat. Let cool to room temperature, about 1 hour.
(From Food Network)
2 pounds underripe Granny Smith apples, washed and cut into eighths (not peeled or cored)
4 cups water
In a large saucepan, over high heat, bring the apples and water to a boil. Reduce the heat to medium and simmer for 20 minutes or until tender. Remove from the heat and cool. Line a large bowl with dampened cheesecloth. Pour the pulp and juice through the cheesecloth. Gather the corners of the cheesecloth, and tie in a knot. Suspend from a cabinet knob or handle and allow to drip into a bowl overnight. The next day, measure the apple juice and pour into a large pot. Bring the liquid to a boil over high heat and cook until reduced by half. Refrigerate and use within 4 days or pour into containers and freeze for up to 6 months.
Music Break: Ocho Rios by El Michel's Affair