|
Chutney
Recipes
( Please see the sections on "Hints" and Conversion Tables
)
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.
Golden Pear Chutney
|
1½kg (3lb) hard pears |
3 cups brown sugar |
|
3 cups cider vinegar |
125g (4oz) crystallized ginger |
|
1 cup dark raisins |
1 cup light raisins |
|
2 cups chopped onion |
1 lemon |
|
1 tbsp mustard seeds |
2 tsp cayenne pepper |
|
1 tsp ground cinnamon |
½ tsp quatre-epices |
Peel, core and chop the pears ( about 6 cups are required). Peel the lemon, removing all the white pith, and thinly slice. Chop the crystallized ginger. There is
a recipe for Quatre-Epices (or 4 spices mixture) here.
Place the pears in a saucepan and just cover with water. Cook them until they are almost soft. Drain them saving the water they were cooked in. Place the pear water back in the pan with the brown sugar and
cook the sugar mixture until it becomes syrupy, about 20 to 30 minutes. Place the pears and all the other ingredients into the pan of boiling syrup and cook for a further 30 minutes, stirring continuously, or
until the mixture is thick.
ladle into hot, pre - sterilized jars and seal.
If required, the jars may be processed in a boiling water bath for 10 minutes.
Makes 2½ litres/5 pints.
|
E-mail Me