RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Yemenite Chili Chutney: S'khug #1 - pareve
A friend of a number of us, the late Pat Gold, z"l, used to be a moderator of rec.food.recipes. I came across this submission she once made to rfr and thought it especially appropriate for this newsgroup (for which she helped lay some of the groundwork). This condiment is a particularly important one in Yemenite cooking and modern Israeli cuisine. From "Sephardic Cooking," by Copeland Marks. S'khug Hot Green Chili Chutney ~~~~~~~~~~~~~~~~~~~~~~~ 1 bunch of fresh coriander, leaves only (about 2 cups) 1 small head of garlic (8 cloves), peeled 1 tablespoon salt 6 ounces fresh hot green chili, seeded 1/4 teaspoon pepper 2 tablespoons ground cuminseed 4 cardamon pods, seeds only, or 1/2 teaspoon ground cardamom 4 whole cloves, broken up Process all the ingredients to a relatively smooth paste. Store in a jar with a tight cover. Refrigerate. Use in cooking as well as for a table condiment. --------- Green s'khug is generally "hotter" than the red. I'll see whether I can find one for the latter. Also note that many spell the word with a ~z~. My spelling corresponds to how it is spelled in Hebrew (with a ~samekh~). Ruth
