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Indian chutneyIngredients:500 gr peeled apples500 gr peeled cucumber300 gr plums500 gr tomatoes300 gr peeled onions75 gr peeled shallots75 gr peeled garlic300 gr sugar2-4 teaspoons salt1 tablespoon dried chilipepper1 tablespoon cloves1 tablespoon white peppercorns1.5 tablespoon mustard seed1 tablespoon ginger root6 dl vinegar |
If shown, hover = photo = conversion© Janneke's Recipe pages - recipe cannings fruit and vegetable
Preparation in advance:Cut the apples in pieces and cook until they are getting soft.Chop the other (cleaned) vegetables and fruit roughly and season with sugar and salt.Mix with the apples and let rest for 12 hours on a cool spot.How to prepare:Put the herbs in a cotton cloth.Bring all ingredients with the vinegar in a large pan to a boil and let softly simmer for 4 hours in a covered pan.Spoon the chutney in clean, hot and sterilised jars, close and store in a cold place.Use as a sambal at curry dishes.Preservable for 3 months.
First published: April 12, 2003, Netherlands |
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