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.

Paw Paw and Chilli Chutney

tsp black peppercorns 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 1 hours, or until the mixture thickens. Discard the muslin bag. Ladle the mixture into hot, pre - sterilized jars and seal while hot.

Makes about 1 litres ( 5 cups).


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