Bengal apple chutney

The fruit chutneys are delightfully sweet and spicy. This bengal apple chutney is very tasty too.

Item required
8 large cooking apples
11/2 cups (250 g) brown sugar
31/2 cups (900 ml) malt vinegar
30 g fresh ginger, grated ‘f onion, finely chopped
3 cloves garlic, crushed
11/2 tablespoons mustard seeds
2 teaspoons salt
2 to 3 teaspoons chilli powder
125 g (’/~ cup) raisins
Preparation method
1 Peel and slice apples, combine, in a saucepan, with sugar and vinegar, bring to boil. Cover, reduce heat to low, simmer until apples are tender.
2 Add ginger, onion, garlic, mustard seeds,salt, chilli powder and raisins. Simmer, uncovered, for 15 minutes or until mixture has reduced and thickened, stirring often.
3 When cool, seal in sterilised jars.
MAKES 6 CUPS (1′115 LITRES)

Mango chutney

The fruit chutneys are delightfully sweet and spicy, and It is very tasty too.

Item required
6 medium sized mangoes (green), sliced
1% (625 ml) malt vinegar
11/2 cups (375 g) sugar
4 cloves garlic, crushed 30 g fresh ginger, grated
1 teaspoon chilli powder
60 g slivered almonds 1/. cup (125 g) raisins
Preparation method
1 Combine mangoes in a saucepan with Vinegar and sugar, bring to the boil. Reduce heat to low, cover, simmer 5 minutes.
2 Add garlic, ginger and chilli, simmer for 10 minutes. Add the almonds and raisins, simmer for 5 minutes, cool.
3 Pour into sterilised jars, seal well.
MAKES 5 CUPS (1′/4 ML)

Fresh mint chutney with yoghurt

Chutneys are easy to make, involving blending or pounding ingredients together, and then boiling to thicken.

Item required
2 tablespoons desiccated coconut
2 tablespoons hot milk
V4 cup chopped, fresh mint
1 onion, finely chopped
‘A green capsicum (pepper), finely chopped
1 cup (250 ml) plain yoghurt
Preparation method
1 Soak coconut in milk for 30 minutes.
2 Add mint, onion, capsicum and yoghurt, stir until combined.
MAKES 2 cups (500 ML)

Sultana chutney

Chutneys are best made in large quantities and stored in the fridge in airtight jars, handy to use whenever you need them.

Item required
750 g sultanas, roughly chopped
13/4 cups (440 ml) malt vinegar
60 g fresh ginger, thinly sliced
6 garlic cloves, sliced
30 g blanched almonds
2% cups (375 g) brown sugar
60 g salt
2 red dried chillies, chopped
Preparation method
1 Soak sultanas in vinegar for 24 hours.
2 Combine sultana mixture in a saucepan with ginger, garlic, almonds, sugar, salt and chillies, bring to the boil, reduce heat to low, simmer uncovered until mixture has reduced and thickened, cool.
3 Pour into sterilised jars, seal well.
MAKES 4 cups (1 LITRE)

Coconut bread

This coconut recipe is a quick recipe and very easy to do and simple flavored food item.

Item required
2 tablespoons desiccated coconut
3 tablespoons plain flour
pinch cayenne pepper
1/4 teaspoon sugar
60 g ghee
Preparation method
1 Combine coconut, flour, cayenne and sugar together. Add enough cold water to mix to a soft dough.
2 Roll out into small flat cakes.
3 Fry a few at a time in the melted ghee until cooked and light brown, drain.
MAKES 4

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