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.

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  

        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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