Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, chutney from old jam. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Chutney from old jam If you have any jam you don't want, it can be turned into chutney. See more ideas about Canning recipes, Recipes, Jam recipes. Most of the jam went into the freezer.
Chutney from old jam is one of the most popular of current trending meals in the world. It is easy, it is quick, it tastes yummy. It is enjoyed by millions every day. Chutney from old jam is something that I have loved my whole life. They are fine and they look fantastic.
To begin with this particular recipe, we have to first prepare a few components. You can have chutney from old jam using 9 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Chutney from old jam:
- Make ready I large onion per 1lb jam
- Prepare 1 cooking apple per 1lb jam
- Make ready 1/2 cup vinegar per 1lb jam
- Make ready Jam
- Get Salt and pepper
- Make ready 1 tsp mustard powder
- Prepare 1 tsp curry powder
- Make ready 4 ozs raisins if liked
- Get 1/2 lb sugar (if your jam is very sweet use less sugar or none, according to taste.)
Chutney originated in India, and is similar in preparation and usage to a pickle. In contemporary times, chutneys and pickles are a mass-produced food product. This chutney recipe comes direct from the Pakistani friend of an American living in an international community in Saudi Arabia. The zesty condiment combines green mangoes, garlic, ginger, cumin, cardamom, cinnamon, cloves, sugar and vinegar in a magical blend of spices to accompany meats, vegetables, and curries.
Instructions to make Chutney from old jam:
- Chop the onions
- Chop the apples
- Boil apple and onion in vinegar until soft. Add all other ingredients and simmer for 20 minutes. Pot in sterilised jars and cover.
This spicy jam recipe is from my Russian grandmother, who had no written recipes and who gave a few jars of the jam as gifts. I re-created the recipe from memory and think of her each time I prepare it. If you want to increase the yield, it's easy to double the recipe. I like to serve the jam on buttered toast or with cream cheese on toasted pita. Most chutneys are jams, without the pectin and with an addition of vinegar, dried fruit, and spices for savory notes.
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