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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.
Paw Paw and Chilli Chutney
| ½ tsp black peppercorns |
½ tsp whole allspice |
| 1 large paw paw (1.5kg), peeled, sliced |
2 large apples(400g), peeled, chopped |
| 3 small tomatoes, skinned, chopped |
2 cups sugar (440g) |
| 3 cups (750ml) white vinegar |
2 tsp coarse salt |
| 3 red Thai chillies, seeded, chopped |
2 tsp grated fresh ginger |
Tie
peppercorns and allspice in a muslin bag. Place muslin bag in saucepan with
remaining ingredients. Stir over a low heat, without boiling, until the sugar
has dissolved. Simmer, uncovered, stirring occasionally, for about 1½ hours, or
until the mixture thickens. Discard the muslin bag. Ladle the mixture into hot,
pre - sterilized jars and seal while hot.
Makes about 1½ litres ( 5
cups).
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