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.

Pear and Cantaloupe Chutney

1kg (2lb) cantaloupe rind 1¼ kg (2½lb)  pears
8 cups sugar 2 tbsp dry mustard
3 cloves garlic 1 tsp ground black pepper
2 litres/2 quarts water  

Peel enough cantaloupe rind to equal 1kg/2lbs, leaving a little of the flesh on. Cut into ½ in cubes and cover with cold salted water ( ¼ cup salt to 1 litre/quart water ). The pears should be on the hard side. Peel, core and cut the pears into ½ in cubes also. 
The next day drain the rind and place in a large saucepan with the pears. Just cover with fresh water and simmer over a medium heat for 30 minutes. Drain, discarding the water.
Place the sugar, mustard, pepper and 2 litres/2quarts of water in the saucepan and heat slowly until the sugar is dissolved. Bring to the boil. Add the fruit and bruised garlic cloves and simmer for 2 to 2½ hours or until the cantaloupe and pears are translucent ( clear ), and the juices are syrupy.
Remove the garlic cloves and ladle the mixture into hot, pre - sterilized jars and seal.

Makes about 2 litres/4 pints.

 

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