Chutney

Chutney, a relish of ripe fruits mixed with raisins and onions, is seasoned with vinegar and spices. It is served with cold sliced meat, and is used to temper curry and other spicy food. (In Hindi, the word "chutney" means "to taste".)

Pear Chutney

3 pounds pears
2 pounds onions
1 cup seedless raisins
2 cups white vinegar
2 cups sugar
1 tablespoon salt
2 cups water
2 tablespoons pickling spice

Put the vinegar and pickling spice in a small saucepan and boil for 3 minutes. Set the mixture aside until it is cold; then strain it. Peel, core and cut up the pears, then peel and dice the onions. Cook the pears and the onions in water until soft; then mash them. Add the raisins, sugar, salt and strained vinegar. Cook until thick. Fill and cap the jars. (A thermometer is not needed for this recipe.)

Apple Chutney
To make apple chutney, substitute green apples for the pears, following the instructions given above for the pear chutney.

Mango Chutney

4 large mangoes
2 pounds apples
1 cup raisins
2 pounds onions
2 cups water
2 cups sugar
1 tablespoon salt
2 cups white vinegar
2 tablespoons pickling spice

To make mango chutney, follow the instructions above for pear chutney.
Curd

Curd is creamy custard, usually made with citrus fruit. A double boiler is necessary here because the eggs will curdle if cooked over direct heat. English lemon curd can be used as a filling for layer cakes or small tarts or as a spread on muffins. It makes a nice dessert for children because it is nourishing and delicious.

English Lemon Curd

1 cup lemon juice
2 cups sugar
¼ pound butter (not margarine)
4 eggs, well beaten

Put water in the bottom part of the double boiler and melt the butter in the top part. Add the lemon juice, sugar and well-beaten eggs. Cook gently over boiling water until the mixture thickens. Fill and cap the jars. Keep refrigerated.


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