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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.
Blueberry Chutney
| 2 large (400g) apples, peeled and chopped |
2 med onions, chopped |
| 1 kg (2.2 lbs) blueberries |
1½ cups brown sugar, packed |
| 2 cups brown vinegar |
½ tsp each, ground allspice and ginger |
Combine all the ingredients in a large saucepan,
and stir over a low heat until all the sugar has dissolved. Bring to the boil
and simmer, uncovered, stirring occasionally, for about 1½ hours, or until
mixture is thick. Pour the chutney into hot , sterilized jars, and seal when
cold.
Makes about 3 cups.
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