Bittermelon Chutney (Ampalaya Chutney)

Ingredients:

1/2 kilogram ampalaya, seeded, peeled and diced
4 to 5 cloves garlic, peeled and crushed
2 large onions, chopped
1 yellow capsicum, diced
1 thumb size ginger, finely chopped
1/4 cup sultanas
1/2 teaspoon salt
1 cup white wine vinegar
a dozen mint leaves, finely chopped

Procedure:

Place all ingredients in pan and bring to a boil

Continue cooking with occasional stirring until thick (about 1 hour)

Pour into sterilized jars and seal

Store in a cool place or refrigerate after opening the jar

Note: Ampalaya chutney is an excellent accompaniment for cold cuts and also good as an appetizer. (06052001)

Burong Mustasa

Ingredients:

1 kilo mustasa leaves
2 to 3 cups rice water
1/4 cup coarse salt

Procedure:

Wash mustasa leaves very well in running water.

Remove all old leaves and cut off the roots, cut crosswise (about 2 inches long)

Sprinkle half the amount of salt to clean leaves and press out salt from the leaves with the hands with repeated squeezing motion.

Squeeze out the sap and place liquidless mustasa leaves in a clean jar.

Boil rice water with the remaining salt and allow to cool to body temperature.

Pour this rice water over the mustasa leaves until totally immersed.

Cover the jar and store at room temperature. This is ready for use in about 2 days.