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Full Online Book HomeLearning KitchenPreserving - Jenni's Rhubarb Chutney
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Preserving - Jenni's Rhubarb Chutney Post by :Meesey Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2539

Click below to download : Preserving - Jenni's Rhubarb Chutney (Format : PDF)

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.
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Preserving - Chutney -  Lime Chutney Preserving - Chutney - Lime Chutney

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

Preserving - Chutney -  Green Tomato Chutney Preserving - Chutney - Green Tomato Chutney

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