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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.
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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