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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.
Rhubarb and
Tomato Chutney
| 700g bunch of rhubarb |
2 onions (400g), chopped finely |
| 1 tbsp olive oil |
11 med tomatoes (2kg), chopped |
| 1½ tbsp black mustard seeds |
1½ tbsp ground cumin |
| ½ tsp ground cloves |
1½ tbsp ground coriander |
| 1 tsp coarse salt |
2 cloves garlic, crushed |
| 2 cups (340g ) raisins |
1 cup (200g) brown sugar |
| 1 cup malt vinegar |
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Heat the oil in a large saucepan. Cook the seeds and spices, stirring until
fragrant. Add the tomato, onion, salt, garlic, raisins, sugar and vinegar. Stir
over a low heat, without boiling, until the sugar is dissolved. Simmer,
uncovered, stirring occasionally, for about 35 minutes, or until mixture
thickens. Stir in the rhubarb chunks and simmer, uncovered, stirring
occasionally, for about 5 minutes, or until the rhubarb is tender. Ladle the
mixture into hot, pre - sterilized jars and seal while hot.
Makes about 2 litres (8
cups).
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