| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 4qr | 1 | servings | |
INGREDIENTS
| 2 1/2 | l | Vinegar |
| 250 | g | Sugar |
| 60 | g | Bruised ginger |
| 2 | Bay leaves | |
| 2 | Blades mace | |
| 6 | Whole cloves | |
| 1/2 | Cinnamon quill | |
| 2 | tb | White peppercorns |
| 2 | Cloves garlic; roughly chopped | |
| 1 | tb | White mustard seed |
| 1 | ts | Salt |
| 1 1/2 | kg | Pawpaw; ripe or slightly |
| ; under-ripe | ||
| 1 | kg | Ripe tomatoes; skinned |
| 2 | Hot chillies; seeds removed | |
| 500 | g | Sultanas |
| 30 | g | Finely grated ginger |
| 30 | g | Finely chopped garlic |
| 2 | Onion; very finely chopped | |
| 1 | tb | Salt |
| 500 | g | Brown sugar |
INSTRUCTIONS
SPICED VINEGAR 1. Vinegar: Place all ingredients in a large stainless steel pot and bring slowly to the boil, stirring to dissolve the sugar. Simmer, uncovered, for 20 minutes, then remove from heat and allow to stand, covered, for 1 hour. Strain vinegar and pour into sterilized bottles for further use. 2. Chutney: Dice pawpaw and place in a large stainless steel pot with remaining ingredients and 1.2 litres of spiced vinegar. Slow bring to the boil, then simmer for 2 hours or until the mixture has a jam-like consistency. 3. Remove from heat and spoon into sterilized jars and seal immediately. Store in a dark cool place. Allow the chutney to mature for about 4 weeks before using. This chutney is very good with pork, ham or lamb. Note: For a smoother texture, the pawpaw, tomatoes, chillies, sultanas, ginger and onions can be pureed in a food processor before cooking. Converted by MC_Buster. Per serving: 3592 Calories (kcal); 4g Total Fat; (0% calories from fat); 14g Protein; 973g Carbohydrate; 0mg Cholesterol; 8841mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 12 Vegetable; 0 Fruit; 0 Fat; 59 Other Carbohydrates Converted by MM_Buster v2.0n.
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