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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.
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 (1¾ pints) cider or white wine
||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
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 1½ kg ( 3¼ lbs)
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