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The easiest way to tell when a chutney
is done, is to draw a wooden spoon across the bottom of the pan. If there is no
runny liquid left, the chutney is ready.
If you want a lighter color chutney, wait to add the sugar after the fruit has
gotten tender.
Only heavy-based enamel or stainless steel saucepans should be used for making
chutneys.
Once you open a jar of chutney, it should be refrigerated. |
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Apple Chutney
3 lbs. apples finely chopped
1 lb. onions finely chopped
1 1/2 C. sugar
1/2 C. water
2 T. fresh ginger grated
1 t. cinnamon
3 red chilies
1 1/2 C. vinegar
Combine all the ingredients and bring to a boil. Simmer until mixture thickens,
about 1 1/2 hours.
Remove chilies. Ladle into hot, sterilized jars. Process in a hot water bath for
10 minutes.
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