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Full Online Book HomeLearning KitchenPreserving - Chutney - Green Tomato Chutney
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Preserving - Chutney -  Green Tomato Chutney Post by :FrankBarron Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2892

Click below to download : Preserving - Chutney - Green Tomato Chutney (Format : PDF)

Preserving - Chutney - Green Tomato Chutney

900 g. (2 lb.) green tomatoes
350 g. (12 oz.) cooking apples, peeled and cored
450 g. (1 lb.) onions, peeled and roughly chopped
350 g. (12 oz.) sultanas
550 g. (1 1/4 lb.) demerara sugar
1 level 15.ml. (1 level tsp.) salt
2.5 ml. (1/2 tsp.) cayenne pepper
Freshly ground black pepper
300 ml. (12 fl. oz.) white vinegar

Makes about 2.75 g. (6 lb.)

Mince tomatoes, apples, onions and sultanas. Add sugar, seasoning and vinegar. Simmer gently in pan large enough to prevent spillage for about 1 1/2-2 hours or until thick. Stir occasionally.

Cool slightly before pouring into sterilized jars and sealing.

Store in cool dry place.
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Preserving - Jenni's Rhubarb Chutney Preserving - Jenni's Rhubarb Chutney

Preserving - Jenni's Rhubarb Chutney
2 lbs. fresh or frozen rhubarb 1 oz. fresh ginger, finely chopped 1 oz. garlic, finely chopped 2 lemons 1 tbsp. salt 2 1/2 cups malt vinegar 2 lbs. sugar 1 lb. raisins Cut the rhubarb into small pieces. Combine in a saucepan with the ginger, garlic, grated rind and juice of the 2 lemons and the salt. Add the vinegar and slowly bring to the boil. Then add the sugar and raisins.

Preserving - Green Mango Chutney Preserving - Green Mango Chutney

Preserving - Green Mango Chutney
1/4 cup olive oil 1/2 teaspoon cumin seeds 1/2 teaspoon fennel seeds 1/2 teaspoon black or yellow mustard seeds 2 (1/2-inch) piece fresh ginger, peeled and cut into slivers 1 cup water 1/3 cup orange juice 1/4 teaspoon ground turmeric 1 1/2 to 2 pounds green, unripe mangoes, peeled and cut into strips 1/4-inch thick and 2 to 3 in. long 1 teaspoon salt 3 tablespoons sugar 3 tablespoons dark brown sugar 1 green chili, cut into slivers 1/2 teaspoon cayenne pepper In heavy saucepan, heat the oil over medium high heat. Stir in cumin, fennel seeds, and mustard seeds.When