Indian chutney

Go to all recipes for: Canning, Fruit, Vegetables, India 

Ingredients:

500 gr peeled apples

500 gr peeled cucumber

300 gr plums

500 gr tomatoes

300 gr peeled onions

75 gr peeled shallots

75 gr peeled garlic

300 gr sugar

2-4 teaspoons salt

1 tablespoon dried chilipepper

1 tablespoon cloves

1 tablespoon white peppercorns

1.5 tablespoon mustard seed

1 tablespoon ginger root

6 dl vinegar

Preparation:

© Janneke's Recipe pages - recipe cannings fruit and vegetable

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.

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.

3 months conservable.