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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.
|8 med tomatoes (1½ kg)
||3 med onions (450g), chopped
|1½ cups (300g) brown sugar
||1½ cups (375ml) malt vinegar
|1½ tbsp mustard powder
||1 tbsp mild curry powder
|½ 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 1¼ hours, or
until mixture thickens. Ladle mixture into hot, pre-sterilized jars and seal
Makes about 1 litre (4 cups).
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