|
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.
Tomato and
Choko Chutney
| 10 med tomatoes (1.6kg), chopped |
2 large chokoes (700g) peeled, chopped |
| 2 med onions, chopped |
1½ cups (375ml) malt vinegar |
| 2 cups (400g) brown sugar |
2 tbsp mustard powder |
| 1 tbsp mild curry powder |
2 cloves garlic, crushed |
| 1 tsp ground allspice |
2 tsp coarse salt |
| ¼ tsp ground black pepper |
1 tbsp cornflour |
| ¼ cup (60ml) extra vinegar |
|
Combine tomatoes, chokoes, onion, vinegar and sugar, half of the mustard powder,
curry powder, garlic, allspice salt and pepper in a large saucepan. Stir over a
low heat, without boiling, until all the sugar is dissolved. Simmer, uncovered,
stirring occasionally, for about 1½ hours or until the mixture thickens. Blend
the extra vinegar, cornflour and other half of mustard powder, and mix into
saucepan. Stir over the heat until the mixture boils and thickens. Ladle hot
mixture into pre - sterilized, hot jars, and seal immediately.
Makes about 2.25 litres (9
cups).
|
E-mail Me