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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.
Beetroot Chutney
| 6 med ( 1 kg ) beetroot ,peeled , chopped |
2 medium ( 240 g ) onions, chopped |
| 4 large ( 800 g ) apples, peeled, chopped |
2 large ( 440 g ) oranges, peeled, chopped |
| 1 cup sugar |
1 teaspoon grated lemon rind |
| 2 tablespoons lemon juice |
2 cups white vinegar |
| 1 small, fresh, red chilli, chopped |
1 clove garlic, crushed |
| 1 teaspoon coriander seed |
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Steam or
microwave the beetroot until just tender. Combine beetroot with remaining 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 one hour, or until the
mixture is thick. Pour into hot sterilized jars and seal when cold.
Makes about 6 cups
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