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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 Tomato
Chutney
| 2 large (400 g ) apples, peeled, chopped |
20 med ( 2 kg ) ripe tomatoes, peeled, chopped |
| 2 large ( 24 g ) onions, chopped |
1 1/2 cups sugar |
| 1 1/4 litres ( 5 cups ) brown vinegar |
2 teaspoons ground ginger |
| 1/2 teaspoon ground cinnamon |
1/2 teaspoon ground cloves |
Combine all
ingredients in a large saucepan. Stir over heat, without boiling, until all the sugar is
dissolved. Bring to the boil, and simmer, uncovered, stirring occasionally, for about 1
1/2 hours or until mixture is thick. Pour chutney into hot sterilized jars, and seal when
cold.
Makes about seven cups.
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