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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
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
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
Makes about 6 cups
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