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1
Place a small dish in the freezer.
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2
Combine all of the ingredients with 2 cups water in a pot and bring to a boil.
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3
Decrease the heat and cook on a low boil, covered, for 10 minutes.
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4
Uncover and bring the chutney back up to a boil.
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5
Uncover and increase the heat so the chutney boils rapidly for 20 minutes.
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6
Turn off the heat and place a few tablespoons on the frozen dish.
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7
Replace the dish in the freezer.
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8
After 5 minutes, nudge the chutney with a spoon or your finger.
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9
If it has the proper consistency, its done.
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10
If the chutney is still runny, continue to cook for another few minutes, then test it again.
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11
To store in the refrigerator, let the chutney cool to room temperature.
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12
Pour into an airtight container and refrigerate for up to 2 months.
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13
For a delicious, easy marmalade, leave out the onion and vinegar, and use just a dash of salt.
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14
The ginger is optional.
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15
Canning is a straightforward process that experienced veterans can do instinctively.
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16
Its fun and easy, but because detailed procedures must be followed in order to prevent the growth of toxic bacteria, you should first learn from an experienced canner or study one of the books recommended in the Resources section (page 194) if you want to strike out on your own.
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17
Describing the full canning process, which results in foods that can be stored at room temperature for up to a year in a cool, dark, place, is beyond the scope of this book, so the preserve recipes that follow are ones that can be stored in the fridge for 1 to 2 months.
