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Full Online Book HomeLearning KitchenJams And Jellies - Chutney - Apricot Chutney – Or Kasoundi
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Jams And Jellies - Chutney -  Apricot Chutney – Or Kasoundi Post by :Dstyles Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2041

Click below to download : Jams And Jellies - Chutney - Apricot Chutney – Or Kasoundi (Format : PDF)

Jams And Jellies - Chutney - Apricot Chutney – Or Kasoundi

1.5 cups dried apricots chopped
1.5 cups dried peaches chopped
1.5 cups pitted dates chopped
1.5 cup sultanas
2 cups chopped onions
1.5 cups malt vinegar
1/2 cup water
1 cup brown sugar
1 tbs minced garlic
1 tbs mustard seeds
1tbs ground ginger
1 tbs ground coriander
1 tsp ground cinnamon
1 tsp cayenne pepper (or to taste)
2 tsp salt


In a large enamel saucepan, combine all ingredients. Bring to a boil over high heat, stirring frequently. Reduce heat to low and simmer, partially covered, for about an hour. Stir occasionally.

Chutney will darken and thicken. It should be thick enough to hold its shape when ready.
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Jams And Jellies - Chutney -  Cherry - Onion Chutney Jams And Jellies - Chutney - Cherry - Onion Chutney

Jams And Jellies - Chutney -  Cherry - Onion Chutney
2-1/2 lbs. pitted cherries, fresh or frozen 1 cup yellow onion, diced 2 Tbs. fresh ginger, minced 1-1/2 cups white sugar 1/4 tsp. mustard seed 1/4 tsp. celery seed 1/8 tsp. ground allspice 1/2 tsp. ground coriander 1/8 tsp. ground cinnamon 1/4 tsp. dried red pepper flakes 1 tsp. salt 1-1/2 cups white wine vinegar Combine all ingredients in a heavy saucepan. Bring to a boil. Reduce heat to medium-low and cook for about 1 hour or until a little syrupy. Remove from heat and sauce will thicken as it cools. Serve warm or at room temperature.
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2 c. brown sugar 3 c. white sugar 2 c. vinegar 1 tsp. ground cinnamon 1 tsp. ground cloves 1 tsp. ground allspice 1 Tbsp. salt 5 qt. ground ripe tomatoes 3 medium onions, ground 1 green pepper, ground 1 can crushed pineapple Combine sugars, vinegar and spices. Bring to a boil. Add ground vegetables and pineapple. Simmer over low heat until desired thickness, stirring frequently. Pour into hot sterilized jars and seal. *Note* - I have no idea what size can of pineapple they mean to use. I guess you'll have to just wing it.
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