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Post by SeaDragon on Dec 17, 2017 9:20:31 GMT 10
Betty's Kitchen: Delicious Fruit Chutney by Betty Saw
Q: PLEASE provide me with the Acar Buah recipe - one which uses pickled fruits and can last for months. Unlike the usual Acar Timun, this acar is particularly liked by kids because of its high fruit content and is an excellent stimulant. I call it the sweeter version of Sambal Belacan simply because I cannot take spicy food too often.
A: TRY this Fruity Chutney which should be stored for a couple of weeks before eating to allow it to mature and mellow.
FRUITY CHUTNEY
Ingredients: 600g small dark plums, halved and stoned 250g green apples, cored and minced with the peel on 2 large onion, minced 2 cloves garlic, crushed 1 1/2 tsp ground ginger 250g seedless raisins 450g soft brown sugar 600 ml cider or malt vinegar
Bag in muslin cloth and tie loosely: 1 tbsp salt 1 small stick cinnamon 10 g all spice berries 1 tsp whole cloves
Method: Put the plums, apples, onion, garlic, ginger and raisins in a large heavy aluminium preserving pan. Mix well together with sugar and vinegar. Sprinkle in the salt and stir well. Add the bag of spices and bring everything to the boil. Reduce heat and simmer very gently for about 1 1/2 to 2 hours, stirring occasionally to prevent sticking. When vinegar has almost evaporated and the chutney has thickened to a soft consistency, remove from heat. The chutney will thicken when it has cooled, so try not to overcook. While warm, pour into glass jars, covered with plastic caps (not metal). Label and store in a cool airy cupboard.
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