This basic chutney recipe can be used with a wide variety of fruits and can be adapted for a sweeter or milder chutney by increasing or decreasing the proportions of chili peppers, sugar, and fruit.
3 cups white vinegar
3 pounds granulated sugar
12 cups chopped green mango
4 teaspoons salt
2 teaspoons nutmeg
2 teaspoons ground cloves
2 teaspoons allspice
2 teaspoons ground ginger
1 teaspoon mace
1 teaspoon cinnamon
1/2 cup orange zest
3 cups currants
4 onions, chopped
6 tiny red chilies, deseeded and crushed
2 tablespoons mustard seeds
5 garlic cloves, crushed
1/2 cup chopped fresh gingerroot
Optional: 1/2 pound slivered almonds.
Boil vinegar and sugar in a large' pan for 5 minutes to dissolve sugar. Add all other ingredients. Simmer and stir constantly to mix well.
The chutney can be cooked to desired consistency over low heat on the stove or finished in the microwave.
(See note below.) Pour or spoon into sterilized jars or freezer bags.
Chutney can be refrigerated or frozen for up to 6 months.
Microwave method: Place 4 cups of the mixture into a 2-quart pourable glass measure. Microwave at High to desired consistency about 15 minutes. Repeat procedure for remaining ingredients.
Yield: approximately 4 quarts
The size of the fruit pieces can vary from one-half inch to as large as two inches.
Chutney thickens only slightly when cooled, so it should be cooked to the desired consistency. Chutney can be cooked entirely on the stove, where it must be carefully watched to prevent sticking or burning. It can also be finished in the microwave in small batches where it needs no stirring and will not burn.
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