Fruit chutney (Torshi-e miveh) from Food of Life, Fourth Edition (25th Anniversary): Ancient Persian and Modern Iranian Cooking and Ceremonies (page 475) by Najmieh Batmanglij

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Chutney requires 3 hrs cooking time and 2 hours resting time. Cooked chutney is ready to serve after 10 days. Can substitute seedless grapes for grape molasses, salt for pickling salt, and store-bought advieh for the "Chutney spice mix (Advieh)" in this recipe.

  • AgusiaH on October 21, 2011

    A little time-consuming but very nice and less sweet than I expected (which is actually very good).

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