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Full Online Book HomeLearning KitchenPreserving - Chutney - Lime Chutney
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Preserving - Chutney -  Lime Chutney Post by :onestopjax Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1469

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Preserving - Chutney - Lime Chutney

12 limes, halved
1 medium onion, peeled, quartered
4 hot green chile peppers
1 inch ginger root
4 oz. seedless raisins
7 green cardamom pods
1 tbl. black peppercorns
1 tbl. coriander seeds
1 tbl. mustard seeds
4 dried red chile peppers
1 1/2 cup cider vinegar
3 tbl. coarse salt
1 lb. light brown sugar


Juice the limes. Discard 6 lime halves. In a food processor, combine remaining 18 lime halves, green chile peppers, ginger and raisins. Chop finely. Place mixture in a non-metal bowl.

Open cardamom pods. In a heavy skillet toast peppercorns, cardamom seeds, custard and coriander seeds and the dried red chilis for about 3 minutes, stirring constantly. Let cool spices on a dry plate, then grind finely.

Add spices, lime juice, sugar and vinegar to the chopped fruit mixture. Stir thoroughly, cover and let steep at room temperature for two days.

On the third day pour mixture into an enameled pot (no stainless steel!), add salt and bring to a boil slowly. Simmer, uncovered, for 30 minutes. Fill into prepared clean jars. Close jars with a tight fitting lid. Store in a cool place. The chutney should rest for at least 2 weeks (4 weeks recommended) before opening. Keep open jars in the refrigerator.
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Mango Chutney H&G TV 1 medium apple, peeled and cut into bite-sized chunks 2 mangos, peeled and cut into bite-sized chunks 1/2 cup white raisins or sultanas 1/4 cup dried currants Pinch of nutmeg Pinch of cinnamon Pinch of allspice 1/4 cup brown sugar 1/2 cup water 1/4 cup orange juice Mix apple, mango and dry ingredients together in a bowl. Heat water and orange juice in a sauce pan over medium heat until steaming. Add chutney mixture and cook over medium heat for 15 minutes. Cover and simmer to desired thickness.
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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.
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