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Full Online Book HomeLearning KitchenPreserving - Chutney Tomato Chutney (kasoundi)
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Preserving - Chutney Tomato Chutney (kasoundi) Post by :robitn4 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1423

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

Preserving - Chutney Tomato Chutney (kasoundi)

90 g. black mustard seeds (regular mustard seeds can be substituted)
250 g. fresh ginger peeled and chopped thinly
500 ml. malt vinegar
125 g. garlic peeled and chopped
60 g. frsh green chilles seeds removed (more or less to taste)
2 kg. firm ripe tomatoes, chopped (leave skins on)
250 ml olive oil
30 g. turmeric powder
90 g. cumin
40 g. chili powder
250 g. brown sugar
60 g. salt

Mince ginger, garlic and chilis with 50 ml. of vinegar in food processor; set aside.

Heat oil until very hot and add mustard, turmeric, cumin and chili powder. Stir all while and cook for about 4 minutes - take care nothing sticks, don't let it smoke or burn. Add minced garlic, ginger and chili and cook for another 5 minutes. Add tomatos, salt, vinegar and sugar and cook at a simmer for 60 to 90 minutes, stirring once in a while.

Kasoundi is done when oil comes to top, kitchen is full of most brilliant aromas and chutney is thickened, just like "sauce" of a well made curry.

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4 cups cleaned cranberries, coarsely chopped 4 cups sugar 2 cups dried sweet cherries, coarsely chopped 1 cup chopped pecans 1 orange 1 cup seedless raisins 2 cups water 1 pouch liquid pectin Prepare home canning jars and lids according to manufacturer's instructions. Cut up orange, remove seeds and finely chop or grind in a food processor or blender. Combine cranberries, cherries, orange and water in a large (six to eight quart) sauce pot. Simmer over medium heat 5 minutes, stirring occasionally. Add sugar, pecans and raisins and bring to a full, rolling boil. Boil hard one minute, stirring frequently. Remove

Preserving - Rhubarb And Dried Cherry Chutney Preserving - Rhubarb And Dried Cherry Chutney

Preserving - Rhubarb And Dried Cherry Chutney
Michael Lomonaco - Michael's Place, Food TV 2 pounds fresh rhubarb, both ends trimmed, peeled and cut into 1/2-inch pieces 3 tablespoons sugar 1/2 cup honey 1/2 cup dried cherries 5 tablespoons red wine vinegar 3 tablespoons red wine 2 teaspoons mustard seeds 2 teaspoon kosher salt Pinch each of cinnamon, allspice, cayenne 1/2 cup minced red onion 3/4 cup 1/2-inch slices of celery 2 teaspoons orange zest 1 tablespoon minced jalapeno pepper (no seeds) 2 teaspoons lime juice Place the rhubarb in a colander over a bowl and sprinkle with the sugar. Let the rhubarb macerate and drain for