Per­fect condi­ment to com­ple­ment cold meat

South Waikato News - - NEWS -

Lucy’s Christ­mas Chut­ney

450g tart green ap­ples (about 3), peeled, cored and cut into 1cm chunks.

225g onions (1 large), peeled and chopped

8 cloves gar­lic, peeled and finely chopped 1 cup dates, roughly chopped 1 cup seed­less raisins 1 cup prunes, roughly chopped

cup crys­tallised gin­ger, roughly chopped 2 tsp salt 1 tsp curry pow­der 2 cups white su­gar 31⁄ cups white vine­gar Com­bine all the ingredients in a large pot and bring to the boil, stir­ring to dis­solve the su­gar.

Re­duce the heat and sim­mer very gen­tly un­cov­ered for about 45 min­utes un­til the mix­ture is thick and the fruit is soft. You should be able to squish the ap­ple with the back of a wooden spoon and the raisins will look swollen and plump. Don’t wan­der off and for­get about the mix­ture, it will need reg­u­lar stir­ring to pre­vent it from stick­ing. If it be­comes too thick, add more vine­gar.

Spoon the chut­ney into ster­ilised jars and seal with cel­lo­phane or tight-fit­ting lids. Makes about four 350ml jars.

The Do­min­ion Post

CHRIST­MAS CHUT­NEY: This amaz­ing chut­ney will make Christ­mas left-overs scrump­tious.

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.