Chutneys, Pickles and Relishes
Recipes
- Ginger Chutney
Ingredients
225g/8 oz jaggery
900ml/1 1/2 pts wine vinegar
100g/4 oz dried red chilies
5ml/1 tsp fenugreek seeds
10cm/4 in ginger root
3 cloves garlic
350g/12 oz raisins
30ml/2 tbsp salt
Method:
Boil the jaggery in 600ml/1
pt/2 1/2 cups of wine vinegar to make a syrup. Dry
roast the chilies and fenugreek then grind them to a
powder.
Then grind in the ginger, garlic and
raisins. Mix together the syrup, the remaining wine
vinegar, the spices and salt and place in a large
earthenware jar. Leave to marinate in a warm place
for 2 weeks.