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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
||½ cups chopped, dried apricots
|2 cups (500ml) white vinegar
||1 cup (250ml) dry white wine
|¼ cup (60ml) tomato paste
||1 tbsp yellow mustard seeds
|1 clove garlic, crushed
||½ tsp ground cinnamon
|½ 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 1½ hours, or until mixture thickens. Ladle into hot
sterilized jars, and seal while hot.
Makes about 1½ litres (6
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