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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.
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 |
½ tsp chilli powder |
| ½ tsp ground cloves |
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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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