Cabbage chutney

Recipe from: 10/28/1993 12:00:00 AM
Ingredients 11
Servings 0
Time 10-20 min

Ingredients

  • 600
    g
    brown sugar
  • 1
    Litres
    water
  • 1
    kg
    cabbage, cut into thin strips
  • 2
    large onions, finely chopped
  • 625
    ml
    grape vinegar
  • 50
    ml
    cake flour
  • 35
    ml
    curry powder
  • 15
    ml
    mustard powder
  • 5
    ml
    turmeric
  • 10
    ml
    salt
  • pepper to taste
 

Method

45 min
 
Dissolve the brown sugar in the water. Add the cabbage and onion and boil until most of the liquid has evaporated.
Add the vinegar, reserving a little to blend with the remaining ingredients. Bring to the boil once more.
Blend the reserved vinegar with the remaining ingredients, add to the pan and simmer until most of the liquid has evaporated. Stir every now and then to prevent the mixture from burning.
Season with extra salt and pepper if necessary and pour into sterilised jars. Seal.
Makes 750 ml to 1 litre chutney.
 

 

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