Yield: 1 servings
|60 grams||Bruised ginger|
|2 \N||Bay leaves|
|2 \N||Blades mace|
|6 \N||Whole cloves|
|½ \N||Cinnamon quill|
|2 tablespoons||White peppercorns|
|2 \N||Cloves garlic; roughly chopped|
|1 tablespoon||White mustard seed|
|1½ kilograms||Pawpaw; ripe or slightly|
|\N \N||; under-ripe|
|1 kilograms||Ripe tomatoes; skinned|
|2 \N||Hot chillies; seeds removed|
|30 grams||Finely grated ginger|
|30 grams||Finely chopped garlic|
|2 \N||Onion; very finely chopped|
|500 grams||Brown sugar|
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 1⅕ 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: 1½ Grain(Starch); 0 Lean Meat; 12 Vegetable; 0 Fruit; 0 Fat; 59 Other Carbohydrates
Converted by MM_Buster v2.0n.