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Chutney
Recipes
( Please see the sections on "Hints" and Conversion Tables
)
A condiment of Indian origin, chutney is a kind of tangy sweet pickle
usually served as an accompaniment to curries, hot and cold meats and savories. There are
many varieties, all based on chopped fruit and vegetables, sugar and vinegar. Not much can
go wrong as mixtures are simply cooked until thick. Once opened, be sure to refrigerate,
and if you want to make your own chutney, use the rules you find in the following recipes
and let your imagination run wild.
Apple and Red Pepper Chutney
| 2 large (400 g) apples, peeled |
3 med (500 g) red peppers |
| 2 med (240 g) onions |
2 cloves of garlic |
| ½ cup currants |
2 cups cider vinegar |
| ½ cup of dry white wine |
2½ cups water |
| 2 tsp black peppercorns |
1 teaspoon whole cloves |
| 1½ cups brown sugar, firmly packed |
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Chop the apples, red peppers, onions and the garlic.
Combine the apples, peppers, onions, garlic, currants, vinegar, wine and water
in a large saucepan. tie the peppercorns and cloves in a small muslin bag and
add to the pan. Bring to the boil and simmer, uncovered, stirring occasionally,
for about 15 minutes or until the apples and peppers are soft.
Add the sugar and stir over a low heat until all the sugar is
dissolved. Bring to the boil, and simmer for about 1½ hours or until thick.
Discard the muslin bag. Pour mixture into hot sterilized jars and seal when
cold.
Makes about 3 cups.
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