Chutney Recipes

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   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.

Apricot Chutney

12 medium ( 1 kg ) apricots, chopped 3 medium (360 g ) onions, chopped
2 cups brown vinegar 1 cup sultanas
1 cup brown sugar, firmly packed 2 teaspoons grated fresh ginger
1 small fresh chilli, chopped 1/2 cup brandy

        Combine apricots, onions, vinegar, sultanas, sugar, ginger and chili in a large saucepan. Stir over heat, without boiling, until the sugar is dissolved. Bring to the boil, and simmer, uncovered for about 1 1/2 hours or until the mixture is thick. Stir in brandy, and pour into hot sterilized jars. Seal when cold.

Makes about five cups.

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