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.

Fig and Apple Chutney

10 med figs (600g), chopped 1 large onion (200g), chopped
3 med apples (450g), chopped 2 cups (400g) brown sugar
1 cup (160g) sultanas cups chopped, dried apricots
2 cups (500ml) white vinegar 1 cup (250ml) dry white wine
cup (60ml) tomato paste 1 tbsp yellow mustard seeds
1 clove garlic, crushed tsp ground cinnamon
tsp ground cardamom  

        Combine all the ingredients in a saucepan. Stir over a low heat, without boiling, until all the sugar is dissolved. Simmer, uncovered, stirring occasionally, for about 1 hours, or until mixture thickens. Ladle into hot sterilized jars, and seal while hot.

Makes about 1 litres (6 cups)

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