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.

Apple, Choko, and Date Chutney

This chutney is an excellent accompaniment to cheese or cold meats, and is also delicious served with curry ( for information on the choko gourd, see the glossary ).

2 chokoes 700g, peeled, chopped 3 tbsp salt
8 med apples 1.2kg, peeled, chopped 2 large onions 400g, chopped
1 litre (4 cups) brown vinegar 2 fresh Thai chillies, seeded
cup (80g) sultanas cup (85g) dates, chopped
4 cloves garlic, crushed 2 tbsp ground ginger
2 tsp five-spice powder 1 tbsp ground turmeric
1 tbsp mixed spice 2 dried bay leaves
1 kg (5 cups) brown sugar  

        Place chokoes in a large bowl, sprinkle with the salt, and leave overnight. Rinse chokoes well in cold water and drain. Combine the apple, onion, vinegar, chillies, sultanas, dates and choko in a large saucepan. Simmer, covered, for about 10 minutes, or until soft. Add the remaining ingredients and simmer, covered, for about 1 hours or until thick and rich brown in color. Remove the bay leaves and chillies. Pour into pre - sterilized, hot jars and seal while hot. Store in a cool, dark place. Can be used immediately, but improves with keeping. Use within 6 months to a year.

Makes 2 litres (10 cups)

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