Indian Chutney 1

Course : Chutney
Serves: 4 - 6
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1 whole lemon -- finely chopped
2 cups cider vinegar
2 1/2 cups dark brown sugar -- (1 pound)
1 clove garlic
1/8 teaspoon cayenne pepper
1/8 teaspoon chili powder
1 1/2 teaspoons salt
5 1/2 cups apples -- coarsely chopped
3/4 cup crystallized ginger -- cut small
1 1/2 cups raisins -- seeded

Preparation / Directions:

Chop the lemon, removing seeds and saving the juice ( a blender is good here), and put it in an open, heavy enameled kettle with the sugar, vinegar, minced garlic, salt, cayenne pepper and chili powder. Boil the mixture over med heat for 30 minutes, stirring occasionally. Meanwhile prepare the apples (or peaches or pears), and add them to the sirup with the raisins and ginger. Boil all slowly, stirring to prevent sticking and scorching, until the fruit is tender but not mushy and the sirup is thick - about 30 to 45 minutes longer. Ladle the boiling-hot chutney into sterilized pint or 1/2 pint jars, filling to 1/8 of the top and cap each jar immediately with a sterilized 2-piece screwband lid. Invert each jar for a moment after it is capped. Cool topside up and store. Makes 3 pints, or 6 1/2 pints.

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