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.

Green Tomato Chutney

"One of my favorites"

10 medium ( 1 kg ) green tomatoes, chopped 2 medium ( 240 g ) onions, chopped
2 large ( 400 g ) apples, chopped 1 litre ( 4 cups ) brown vinegar
2 1/2 cups brown sugar, firmly packed 1 1/2 cups ( 240 g) sultanas
1 1/2 teaspoons dry mustard 1 teaspoon ground cinnamon
1/4 teaspoon ground cloves 1/4 teaspoon cayenne pepper

        Combine all ingredients in large saucepan and stir over heat, without boiling, until all the sugar is dissolved. Bring to the boil and simmer, uncovered, stirring occasionally, for about 1 1/2 hours or until the mixture is thick. Pour chutney into hot sterilized jars, and seal when cold.

Makes about 6 cups

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