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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.
Caramelized Onion Chutney
|½ cup ( 60 ml ) olive oil
||3 lbs ( 1½ kg ) red onions
|1 green apple, peeled and grated
||1½ cups ( 375 ml ) red wine vinegar
|12 soft prunes, pitted
||1½ cups (12 oz/375 g ) brown sugar
|1 tsp sea salt
||½ tsp allspice
|½ tsp nutmeg
Heat the oil in a large
saucepan. Peel and thinly slice the onions and add them to the pan. Cook over a
low heat, stirring occasionally, for 1 hour. Add the remaining ingredients and
stir until the sugar dissolves. Simmer until the chutney has thickened, about 1
hour more ( note: that it will be more liquid than most chutneys, but it will
thicken further as the liquid cools ).
Ladle into sterilized, warm jars, leave to cool, then seal.
Makes about 4 to 5 cups.
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