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Full Online Book HomeLearning KitchenPreserving - Green Mango Chutney
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Preserving - Green Mango Chutney Post by :chrisking Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1383

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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 the mustard seeds begin to pop, add the ginger. Cook for about 2 minutes, then add the water, orange juice and turmeric. Bring to a boil. Cover, lower heat and simmer for 15 minutes. Add the mango, salt, sugars, chili, and cayenne. Combine and Simmer for 25 to 30 minutes, uncovered, or until chutney is thick and mango is translucent.

Yield: 2 1/2 cups
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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

Preserving - Easy Cranberry Chutney Preserving - Easy Cranberry Chutney

Preserving - Easy Cranberry Chutney
2 cans whole berry cranberry sauce 1 cup golden raisins 8 oz. chopped dates 1/2 to 3/4 cup sugar 3/4 cup cider vinegar 1/8 tsp. salt 1/8 tsp. cloves 1/4 tsp. ginger 1/4 tsp. cinnamon 1/4 tsp. allspice Combine all ingredients and simmer for 30 minutes. Put in sterilized jars. Delicious with curry, pork or turkey. May be frozen.