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PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
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NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mary Berry's Christmas Chutney
 Categories: British, Chutney
      Yield: 6 Jars
 
   1200 g  Diced tomatoes (3 tins)
    700 g  Onions (25 oz);
           - chopped into small pieces
      1 lg Aubergine;
           - diced 1/4" (1/2 cm)
      1    Green pepper;
           - diced 1/4" (1/2 cm)
      3    Red peppers;
           - diced 1/4" (1/2 cm)
      4 cl Garlic; grated
    350 g  Granulated sugar (12 oz)
    300 ml White wine vinegar (1 c)
      1 tb Salt
      1 tb Coriander seeds;
           - finely crushed
      1 tb Paprika
      2 ts Cayenne pepper
 
  Preparation time: 30 minutes
  Cooking time: 2 hours
  
  Make your chutney up to a month ahead and it will be matured and full
  flavoured for Christmas. Double the cayenne pepper for an extra kick.
  
  Put the tinned tomatoes, prepared vegetables and garlic into a large
  saucepan and bring to the boil. Cover with a lid, lower the heat and
  gently simmer for around 45 minutes until the onion and vegetables
  are tender. Stir occasionally, as it can catch on the base of the pan.
  
  Add the sugar, vinegar, salt, coriander, paprika, and cayenne pepper
  to the pan. Bring to the boil, stirring until the sugar has
  dissolved. Continue to simmer, without the lid, for about 35 minutes
  until a chunky chutney consistency is achieved and the surplus watery
  liquid has evaporated. Stir towards the end of the cooking time, so
  that the chutney doesn't catch on the bottom of the pan.
  
  Ladle into clean jars, cover with screw top lids and seal while hot.
  
  Recipe by Mary Berry
  
  Recipe FROM:
  
 
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