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)

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)

Apples ‘n dumplings

Item required
1 can (8 oz.) refrigerated biscuits
4 medium cooking apples, peeled and sliced
1/2 cup raisins, if desired
1/2 cup chopped nuts, if desired
1/2 cup water
1/2 cup dark corn syrup
1/2 cup packed brown sugar
1/4 cup butter or margarine

Setting: HIGH
1.Separate biscuits and cut each in half. Arrange in 2-quart (12 x 7) glass baking dish. Top with apples, raisins and nuts.
2.In 2-cup glass measure, combine water, corn syrup, brown sugar and butter.
3.MICROWAVE for 2 to 3 MINUTES, or until mixture boils. Pour over apples, coating most of apples. Cover with wax paper.
4.MICROWAVE for 8 to 9 MINUTES or until apples are tender. Serve warm with cream or ice cream. 6 to 8 Servings
TIP This dish freezes well. Thaw and reheat to serve.

Bananas royale

Item required
6 tablespoons butter or margarine 6 tablespoons packed brown sugar 1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 cup light cream
4 medium bananas, peeled
1/4 cup brandy, rum or flavored liqueur Vanilla

Setting: HIGH
1.Place butter in 9-inch round glass baking dish.
2.MICROWAVE for 1 MINUTE or until melted. Stir in brown sugar, cinnamon, nutmeg and cream. Slice bananas once lengthwise, then once crosswise, into butter mixture. Stir to coat.
3.MICROWAVE for about 3 MINUTES or until bub-bly. Measure 1/4 to 1/2 cup brandy into 1-cup glass measure.
4.MICROWAVE for 15 to 20 SECONDS or until warm. Pour over dessert and ignite. Serve immediately over ice cream.
4 to 8 servings
TIP When serving as dessert immediately follow-ing a meal, you can prepare it in advance through the step of coating the bananas and have ice cream spooned into serving dishes in freezer. Then, while clearing dishes, cook mixture and flame brandy, if desired.

Going bananas

Item required
3 tablespoons butter or margarine
3 tablespoons packed brown sugar 1/s teaspoon ground cloves
Pinch salt
1/4 cup lemon juice
1/2 cup muscatel wine or cream sherry
5 bananas

Setting: HIGH
1.In shallow baking dish, MICROWAVE butter for 1 MINUTE. Stir in remaining ingredients except bananas. Slice bananas once lengthwise and once crosswise and add to sauce, turning to coat.
2.MICROWAVE for 3 to 31/2 MINUTES or until fruit is softened and hot, rearranging bananas once. 4 to 6 Servings
TIP Wine flavored bananas are good served plain or as topping for ice cream or cake.

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