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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.
Dried Fruit Chutney
|1 1/4 cups ( 200 g ) chopped, dried pears
||1 1/3 cups ( 200 g ) chopped, dried apricots
|1 1/4 cups ( 200 g ) chopped dates
||2 cups ( 200 g ) chopped, dried apples
|1 1/3 cups ( 200 g ) sultanas
||1 litre ( 4 cups ) water
|2 cups cider vinegar
||2 cups brown sugar, firmly packed
|1/2 teaspoon chilli powder
||1/2 teaspoon turmeric
|1/2 teaspoon ground nutmeg
||1/2 teaspoon ground ginger
|1 clove garlic, crushed
apricots, dates, apples, sultanas and water in a large bowl, cover, and stand overnight.
fruit mixture with remaining ingredients in large saucepan. Stir over heat, without
boiling, until sugar is dissolved. Bring to the boil, and simmer, uncovered, stirring
occasionally, for about 1 1/4 hours or until mixture is thick. Pour into hot sterilized
jars, and seal when cold.
Makes about seven cups.