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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.
and Apple Chutney
|1 Kg (2.2 lb) white grapes, halved
||4 large (800g-2lb) apples, peeled, chopped
|1 cup chopped raisins
||1 cup cider vinegar
|½ tsp grated lemon rind
||½ tsp ground allspice
|½ tsp ground cloves
||½ tsp ground ginger
|¼ tsp ground cinnamon
||½ tsp salt
|¼ tsp paprika
||½ cup lemon juice
|3 cups brown sugar, packed
the grapes, apples, raisins, vinegar, rind , juice, spices, salt and paprika in
a large saucepan. Bring to the boil and simmer, uncovered for about an hour, or
until fruit is soft, stirring occasionally.
Add the sugar, and stir over a low heat, without boiling,
until it is dissolved. Bring to the boil, and simmer, uncovered, for about 30
minutes, stirring occasionally, until thick. Pour into hot, sterilized jars, and
seal when cold.
Makes about 7 cups.