By Jean Dickson; Bennie Krüger; Anton De Beer
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Bruise the ginger, then put the lemon skins and ginger into a muslin bag and tie it to the side of the pan, low enough that it will be covered by the other ingredients. 2. Squeeze the juice from the lemons and pour it over the rhubarb, then add the garlic. Put the sultanas, sugars, curry powder and cayenne pepper in the pan, add the vinegar and give it a good stir. 3. Bring to the boil and stir continuously until the sugar has completely dissolved. Lower the heat and simmer gently for 45 minutes, stirring frequently to make sure the chutney doesn’t catch on the base of the pan, until the desired consistency is reached.
As long as the balance of sugar and vinegar is enough to preserve the fruit or vegetables being used, there is no such thing as a chutney that doesn’t work. The number that can be made is virtually limitless. It is true, however, that some flavours work blissfully well together and some scratch and niggle at each other; if you’re unsure then start with the tried-and-tested recipe favourites that won’t let you down. A couple of final tips will help with the process of cooking your chutney. Towards the end, stir the chutney frequently to prevent it from catching on the bottom of the pan.
Writing this book has made me remember the unending desire I had as a small boy to taste, smell and touch everything. I recall walks with my father, each one an adventure, when we gathered some booty from the side of the path to chew on, or more likely to take home. There he would transform it, like a wizard, into concoctions to excite the palate and engage the mind. These occasions formed my views of preserving, in particular the creation of the savoury sauces that are such an integral part of our daily lives without us ever really noticing them.