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.

Ginger Chutney

This is an old recipe for Indian chutney found in an undated pickling book
by Marion Harris Neil and was probably published about 90 years ago.

300g (10oz) fresh ginger root, shredded 300g (10oz) red peppers, diced
250g (8oz) cucumbers, quartered and sliced 250g (8oz) raisins
250g (8oz) onions, coarsely chopped 4 lemons, halved lengthways and sliced
1 litre (1 pints) cider or white wine vinegar 500g (1lb)white sugar
2 tsp salt  

    Place all the ingredients except the sugar and salt into a saucepan. Bring the mixture to the boil, then reduce the heat and simmer for about 30 minutes, until the fruit and vegetables have softened. Add the sugar and salt to the pan and stir until dissolved. Simmer for a further 30 to 45 minutes, until most of the liquid has evaporated, and the chutney is thick.
    Ladle the mixture into hot sterilized jars, then seal. The chutney will be ready to eat in 1 month, but improves with keeping. Will keep up to 2 years in a cool dark place.

Makes about 1 kg ( 3 lbs)


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