1 kg ripe peaches or
1 kg ripe nectarines or
1 kg ripe mangoes
Also try to mix all three kinds of fruit
3 apples, peeled and diced
2 pcs. red onion diced
2 pcs. red pepper diced
250 g raisins
250 grams organic sweet apricots
2 red chili pepper sliced
1 green chili pepper sliced
Note: Include the seeds if it should be "Hot"
6 pcs small dried whole chili piri-piri
5 cm fresh ginger, chopped finely
1 seedless lemon sliced finely diced with the shell
6 cloves garlic, sliced
3 dl apple vinegar or other good white wine vinegar
1 dl red wine
500 g brown sugar
½ tsp. ground cinnamon
½ tsp. ground allspice
½ tsp. ground cloves
½ tsp. ground rose paprika
1 tsp. salt
The sweet / sour taste adjusted with brown sugar and vinegar
Original homemade Indian Chutney can be frozen or
conserve and stored for many months.
Here are all the raw materials
Procedure without liability: Clean the fruit in cold water and peel the shell, if desired. Cut the fruit into quarters and remove the fruit seed.
Pour all the fruit in a saucepan with vinegar, red wine, apples, onions, garlic, pepper, Piri-Piri, raisins, red and green chili pepper, ginger, lemon, brown sugar, cinnamon, allspice, rose pepper, cloves and salt. Set over at medium heat and let it cook (simmer) for 20 to 30 minutes.
Just before it is finish season with brown sugar and vinegar / red wine. Let it just boil up and then off. Pour the chutney into a nice bowl and set it to cool before it is used as an accessory.
Chutney can be frozen in a freezer tray up to several months, but remember to take it out in time, so it is served at room temperature.
Chutney poured into glasses that are washed in Atamon (preservative). 1 tbsp. Atamon poured into the chutney just before it is cooked. Canning glass closed immediately and can keep a year on a dark, cool, dry place.