Chutneys and sauces
Practical Action
Heating and addition of spices
Add sugar (1kg per kg fruit pulp)
and boil until the mixture
thickens.
Grind the spices to make a paste
with the oil. Add the spice mix
and salt (30g per kg fruit pulp) to
the hot lapsi mixture and mix
thoroughly.
Continue heating for 30 minutes.
Stir constantly to prevent the
mixture burning.
Filling
Let the pickle cool to about 80°C
and hot-fill into sterilised jars.
Close the lids tightly and cool to
room temperature.
Label the product with the
product name, date of
manufacture, use by date,
ingredients, weight, brand name
and name of manufacturer.
Heating the mixture. Photo: Zul / Practical Action.
Store
If adequately packaged and stored in a cool place, the pickle can be stored for up to a year
without any loss of flavour or taste. It should be stored out of direct sunlight to avoid any loss of
colour.
Vegetable chutney
Ingredients (makes 3kg chutney)
750g carrots
9 tea cups
600g cabbage
9 tea cups
100g capsicum
1 tea cup
450g onions
4 tea cups
120g chilli powder
3-9tbs
15g ginger powder
1 tbs
40g salt
3 level tbs
30g curry powder
6 level tsp
750ml sunflower oil 3 ¾ tea cups
300ml vinegar
1 ½ tea cups
If you do not have weighing scales, you can use a teacup to measure out the ingredients.
tbs = tablespoon (next size up from a teaspoon or equal to three teaspoons)
tsp = teaspoon (5ml)
Selection and preparation of the vegetables
Sort the vegetables and discard any unripe, over-ripe or damaged ones. Wash in clean cold water
and drain.
Peel the onions and carrots. Chop the onions, cabbage and capsicum into small pieces about
5cm long. Do not use the core of the cabbage.
It is best to use a stainless steel knife to prevent marking the flesh of the fruit and vegetables,
but if you do not have one, use a knife with a clean sharp blade.
Grate the carrots using the large holes on the grater.
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