Lauras Fruity Chutney Food

FRUITY LAMB CURRY

Steps:

• Heat oil in pan over a medium gas flame and sauté meat and onion.
• Stir in curry powder and flour and gradually add water.
• Bring to boil, stirring constantly. Add remaining ingredients (including liquid from the pineapple) and simmer gently over a low gas flame until meat is tender, approximately 1 1/2 hours.
• Serve with rice and a selection of accompaniments such as yoghurt, cucumber, banana slices and chutney.

CURRIED DRIED FRUIT CHUTNEY (CROCK POT)

Steps:

• In a 4- or 5-quart electric slow cooker, combine all the ingredients.
• Mix well.
• Cover and cook on the low heat setting 4 to 5 hours, or until the fruits are tender but still retain their shape; do not overcook.
• Let cool, then refrigerate.
• (To speed this up a bit, you can cook the chutney 1 1/2 hours on the low heat setting and then 1 1/2 hours on the high heat setting).

MUSTARD FRUIT CHUTNEY

Steps:

• Stir water into mustard in small cup.
• Combine the sugar and vinegar in a medium-size saucepan. Bring to a boil, stirring to dissolve sugar. Boil gently 10 minutes.
• Add remaining ingredients, including mustard mixture. Boil gently, stirring occasionally, until most of the liquid evaporates and the fruit is tender, about 30 minutes.
• Cool completely.
• Refrigerate, covered, for up to 1 week.
• Serve cold.