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CATEGORY CUISINE TAG YIELD
Grains 4qr 1 Servings

INGREDIENTS

2 1/2 Vinegar
250 g Sugar
60 g Bruised ginger
2 Bay leaves
2 Blades mace
6 Whole cloves
1/2 Cinnamon quill
2 T White peppercorns
2 Cloves garlic, roughly
chopped
1 T White mustard seed
1 t 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 T Salt
500 g Brown sugar

INSTRUCTIONS

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. 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. 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.

A Message from our Provider:

“Forbidden fruits create many jams”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 4479
Calories From Fat: 202
Total Fat: 23.1g
Cholesterol: 426.7mg
Sodium: 14581.6mg
Potassium: 6386mg
Carbohydrates: 850.3g
Fiber: 28.9g
Sugar: 770.8g
Protein: 141.6g


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