Friday - - Recipe Cards -

Prep time 40 mins Cook­ing time 1 hour, 45 mins Makes 600ml 2 onions, roughly chopped 1 gar­lic clove, crushed 250ml ap­ple cider vine­gar 16 ripe peaches, peeled and roughly chopped 5 Golden De­li­cious ap­ples, peeled, cored and roughly chopped 345g light brown sugar 4 all­spice berries 8 black pep­per­corns 4 cloves 1 tsp ground cumin 1 tsp curry pow­der 1/2 tsp cayenne pow­der 1 Heat the onions, gar­lic and 50ml vine­gar in a large pan over medium heat for about 10 min­utes. 2 Add the re­main­ing in­gre­di­ents, ex­cept the re­main­ing vine­gar, and heat gen­tly, stir­ring un­til the sugar has dis­solved. 3 Stir in 100ml vine­gar. In­crease the heat and sim­mer for 1 hour or un­til the chut­ney is thick. Add the re­main­ing vine­gar and sim­mer for another 30-45 min­utes. 4 Spoon into ster­ilised jars and work out any air bub­bles that form with a clean skewer. Place wax pa­per on to the chut­ney to stop con­tact with air. Seal the jars and leave to stand for at least a week to al­low the flavours to de­velop.

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