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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 Walnut Chutney
|10 med pears (1½ Kg), peeled
||2 large (400 g) apples, peeled
|1 cup white vinegar
||¾ cup lemon juice
|1 cup brown sugar, firmly packed
||1 cup chopped raisins
|1 cup chopped dates
||1 cup chopped walnuts
Chop pears and apples into 2 cm ( ½ in )
pieces, and combine with the remaining ingredients in a large saucepan. Bring to
the boil, reduce heat, and simmer gently, uncovered, stirring occasionally, for
about 1 ¼ hours or until mixture is thick. Pour into hot sterilized jars and
seal when cold.
Makes about 5 cups.
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