Fruit Chutney Recipe - very similar to Mrs Ball's Chutney (thanks Derek Selbo for the recipe).
You will need:
A one time purchase of 6—12 large canning bottles
Lids for the jars
Ingredients
Two hours cooking time.
A large pot
Ingredients needed to make approx. 1.5 Kg of Mixed Fruit Chutney:
500g dried peaches
500g sugar
500 g dried apricots
10ml salt (2 tsp)
500g sultanas
10ml ground ginger (2 tsp)
3 onions
10ml allspice (2 tsp)
2 cloves garlic
10ml cayenne pepper {2 tsp)
125 ml chopped almonds (1/2 cup)
1,5 Liter vinegar
Method:
Soak peaches and apricots overnightin sufficient water to cover the fruit well.
Drain, and then add sultanas. Mince dried fruits, onion, garlic and almonds.
Add remaining ingredients and bring to boil. Simmer, stirring occasionally, for
2 hours or until chutney reaches desired consistency.
Bottle and seal according to the bottling directions that came with the
bottles. Chutney should stay good for a year if well sealed.
Sosaties
2 pounds lamb, cut into 1" pieces
1 pound pork, cut into 1/2" cubes
1 garlic clove, peeled
salt and pepper
4 tablespoons oil
1 cup onions, chopped
1 tablespoon curry powder
1 clove garlic, minced
2 tablespoons sugar
1 tablespoon tamarind paste
2 cups white vinegar
2 tablespoons apricot jam
2 tablespoons cornstarch dissolved in
2 tablespoons red wine
1/2 pound dried apricots
1/2 cup dry sherry
Place the lamb and pork pieces in a large bowl that has been rubbed with the clove of garlic. Season with salt and pepper and toss.
In a pot, heat the oil. Add the onions and sauté for 5-6 minutes, then add the curry powder and garlic. sauté for another minute. Add the sugar, tamarind paste, vinegar, and jam and stir well. Stir the cornstarch mixture and add it to the onions, and cook, stirring constantly, until it thickens. This should take about 3 minutes. Cool, then add to the meat and toss well. Marinate for 2-3 days.
One day before preparing the sosaties, combine the dried apricots and sherry in a small bowl, cover, and let sit overnight in the refrigerator.
Drain meat from sauce and reserve. Thread lamb, pork, and apricots on skewers. Grill over charcoal until browned on all sides. Serve with heated reserved sauce.
1 pound pork, cut into 1/2" cubes
1 garlic clove, peeled
salt and pepper
4 tablespoons oil
1 cup onions, chopped
1 tablespoon curry powder
1 clove garlic, minced
2 tablespoons sugar
1 tablespoon tamarind paste
2 cups white vinegar
2 tablespoons apricot jam
2 tablespoons cornstarch dissolved in
2 tablespoons red wine
1/2 pound dried apricots
1/2 cup dry sherry
Place the lamb and pork pieces in a large bowl that has been rubbed with the clove of garlic. Season with salt and pepper and toss.
In a pot, heat the oil. Add the onions and sauté for 5-6 minutes, then add the curry powder and garlic. sauté for another minute. Add the sugar, tamarind paste, vinegar, and jam and stir well. Stir the cornstarch mixture and add it to the onions, and cook, stirring constantly, until it thickens. This should take about 3 minutes. Cool, then add to the meat and toss well. Marinate for 2-3 days.
One day before preparing the sosaties, combine the dried apricots and sherry in a small bowl, cover, and let sit overnight in the refrigerator.
Drain meat from sauce and reserve. Thread lamb, pork, and apricots on skewers. Grill over charcoal until browned on all sides. Serve with heated reserved sauce.
