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.

Orange Chutney

This chutney has a refreshing flavor and will compliment anything from biscuits to roasts !

5 large, firm oranges 3 large onions, sliced
2 tbsp sea salt 3 large cooking apples
1 cup (5 oz/155g) dates 2 cups (500 ml) cider vinegar
2 cups (10 oz/310g) brown sugar 1 tsp ground ginger
1 tbsp mustard seeds tsp chilli powder
tsp ground cloves  

    Chop the oranges with peels  into small cubes and discard any seeds. Place the oranges and onions in a large bowl, sprinkle with the salt, and leave to stand overnight, covered.
    The next day, strain off the liquid. Peel and chop the apples, and chop the pitted dates. Place the oranges and onions in a saucepan and add all the remaining ingredients. Bring the mixture to the boil over a medium heat, stirring occasionally. Cook until the orange skin is tender and the chutney has thickened, about 45 to 60 minutes. Place the chutney into hot , sterilized jars and seal.

Makes 6 to 8 cups.

 

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