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Pickles corner

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August 19, 2008

Why to buy pickles from market when you can easily prepare them at your home. Here’s how you can preserve monsoon’s bounty for the rest of the year. Isn’t this great news? Just go through these recipes!

Chunky orange marmalade:
Ingredients:
1 kg oramges,100 gms limes(halved and de-seeded),1.2 kg sugar,600 ml water ,5 ml oil

Method:
Slice oranges as well as limes and bring tem to a boil until they turn soft. Now put everything in a large vessel and add sugar to it. Slow boil to melt the sugar and leave overnight to macerate. later bring the marmalade to a rolling boil. Test for set by placing a small quantity on a cold plate. Add the oil. Pour into clean glass jars while still hot.

Tomato chutney:
Ingredients:
1 kg tomatoes,1 onion(a mild and a white one),5 garlic cloves(small and whole),1 tsp grated ginger,3/4 tsp kalongi,1/4 tsp whole coriander seeds,1/2 inch piece of cinnamon,4 cloves,1 tsp chili powder,2 big cardamoms,1/4 cup of raisins, date or dried apricots, 150 gm jaggery,1/2 cup vinegar(preferably sugarcane or good malt vinegar)

Method:
Plunge the tomatoes in boiling water for a few seconds. Remove the skins and chop roughly reserving all the pulp and juice. Firm, red tomatoes are best for this chutney.put all the tomatoes into a large casserole. Add all the spices, vinegar and bring to boil. Slimmer until the chutney thickens. Add the dry fruit (raisins, dates, dried apricots) and cook for a further five minutes.

Stir continuously so that it does not stick to the bottom of the pan. Fill while the mixture is still hot into a sterilized glass jars and close the lid tightly. This should form a vacuum which will increases the shelf life of the chutney. Alternatively, allow the chutney to cool down completely and bottle. If you use the second method you my need to refrigerate the chutney at all times.

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