| 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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“It’s not how you start, it’s how you finish that counts”