Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2½ litre | Vinegar |
| 250 grams | Sugar |
| 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 |
| 1 teaspoon | Salt |
| 1½ kilograms | Pawpaw; ripe or slightly |
| \N \N | ; under-ripe |
| 1 kilograms | Ripe tomatoes; skinned |
| 2 \N | Hot chillies; seeds removed |
| 500 grams | Sultanas |
| 30 grams | Finely grated ginger |
| 30 grams | Finely chopped garlic |
| 2 \N | Onion; very finely chopped |
| 1 tablespoon | Salt |
| 500 grams | Brown sugar |
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 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.