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.

Tomato Chutney

8 med tomatoes (1 kg) 3 med onions (450g), chopped
1 cups (300g) brown sugar 1 cups (375ml) malt vinegar
1 tbsp mustard powder 1 tbsp mild curry powder
tsp cayenne pepper 2 tsp coarse salt

        Peel and coarsely chop the tomatoes. Combine all the ingredients in a large heavy based saucepan. Stir over a low heat, without boiling, until the sugar is dissolved. Simmer, uncovered, stirring occasionally, for about 1 hours, or until mixture thickens. Ladle mixture into hot, pre-sterilized jars and seal while hot.

Makes about 1 litre (4 cups).


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