|
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.
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 |
| ½ cup (80g) sultanas |
½ 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 1½ 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 2½ litres (10 cups)
|
E-mail Me