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“Having had tremendous success with pectinless jams, I tried the same with chutneys and blatjangs with equally great results. Chutneys should not be chunky like salsas or pickled vegetables but rather a thick cooked subtly spiced fruit or vegetable pulp with the same texture as jam. Though cooked thinner than jam, no liquid should not part from the pulp once it is cooked.”
1hr 5mins
1 litre

Ingredients Nutrition


  1. Place all ingredietns into a large stainless steel saucepan and heat gently, stirring constantly until sugar dissolves.
  2. Simmer gently for 1 hour until mixture is thick and flavoursome.
  3. Stir occasionally to prevent any sticking.
  4. Bottle and seal immediately using whatever method is best for you.

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