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.

Banana Chutney

7 medium ( 1 kg ) bananas, chopped 3 cups ( 500 g ) dates, chopped
1 teaspoon grated, fresh ginger 1 medium ( 120 g ) onion, chopped
2 teaspoons grated lemon rind 1/4 cup lemon juice
2 cups brown vinegar 1 cup brown sugar, firmly packed
2 teaspoons curry powder  

       Combine bananas, dates, ginger, onion, rind, juice and vinegar in a large saucepan. Bring to the boil, and simmer, uncovered, for about 20 minutes or until fruit is soft. Stir in sugar and curry powder, stir over heat, without boiling , until sugar is dissolved. Bring to boil, and   simmer, uncovered, stirring occasionally, for about 20 minutes or until the mixture is thick. Pour into hot sterilized jars and seal when cold.

Makes about five cups.

 

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