2-4 teaspoons salt
1 tablespoon dried chilipepper
1 tablespoon cloves
1 tablespoon white peppercorns
1.5 tablespoon mustard seed
1 tablespoon ginger root
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© 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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