Christmas Chutney
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| |
| lotte duncan |
| fruit, vegetables & salads quick recipe |
| |
| | for 4lb chutney: |
| | 2lb (900g) bramley apples, peeled, cored and diced |
| | 15fl oz (425ml) malt vinegar |
| | 5oz (150g) fresh dates |
| | 5oz (150g) sultanas |
| | 1lb (450g) soft brown sugar |
| 2 clove | garlic, crushed |
| | 2oz (50g) preserved ginger, chopped |
| 1 tsp | (5g) freshly grated nutmeg |
| 1 tsp | (5g) crushed juniper berries |
| 1 tsp | (5g) ground cinnamon |
| 8 clove | |
| | grated zest and juice of 2 oranges |
| dash | of angostura bitters |
| |
| place the apples into half the vinegar in a large saucepan. bring to the |
| boil and simmer gently, until the apples have softened. add the rest of |
| the vinegar and all of the other ingredients. return to the boil and |
| simmer gently for about 30 minutes. it should be nice and thick. pop into |
| your sterilised jars and seal securely. it has to be airtight. |
| |
| note: non-metallic lids are the best, as i find the vinegar sometimes |
| reacts with the metal and gives the chutney a funny taste. |
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| (ID: 5886) Mirror: rec.food.recipes: Fri, Oct 8, 2004 |