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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.
Sun Dried
Tomato Chutney
| 3 cups (180g) dry packed tomatoes |
1 tbsp olive oil |
| 2 med onions, chopped finely |
2 tsp grated fresh ginger |
| 2 tsp black mustard seeds |
2 tsp mixed spice |
| 3 med apples (450g) peeled, chopped |
1 cup (160g) sultanas |
| 1 cup (200g) brown sugar |
2 cups (500ml) apple juice |
| 1 cup (250ml) balsamic vinegar |
½ cup (125ml) cider vinegar |
| ½ cup water |
¼ cup lemon juice |
| 1 tsp coarse salt |
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Place dried tomatoes in a medium heatproof bowl and cover them with boiling
water. Stand for about 5 minutes, or until soft. Drain the tomatoes and chop
coarsely. Heat the oil in a large saucepan. Cook the onion, ginger, mustard
seeds and spice, stirring until thee onion is soft. Add the tomato and remaining
ingredients. Stir over a low heat, without boiling, until the sugar is
dissolved. Simmer, uncovered, stirring occasionally, for about 50 minutes, or
until the mixture thickens. Ladle the chutney into hot, pre - sterilized jars
and seal while hot.
Makes about 1½ litres (6
cups)
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