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   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
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   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Mary Berry's Christmas Chutney   
    Categories: British, Chutney   
         Yield: 6 Jars   
       
      1200 g  Diced tomatoes (3 tins)   
       700 g  Onions (25 oz);   
              - chopped into small pieces   
         1 lg Aubergine;   
              - diced 1/4" (1/2 cm)   
         1    Green pepper;   
              - diced 1/4" (1/2 cm)   
         3    Red peppers;   
              - diced 1/4" (1/2 cm)   
         4 cl Garlic; grated   
       350 g  Granulated sugar (12 oz)   
       300 ml White wine vinegar (1 c)   
         1 tb Salt   
         1 tb Coriander seeds;   
              - finely crushed   
         1 tb Paprika   
         2 ts Cayenne pepper   
       
     Preparation time: 30 minutes   
     Cooking time: 2 hours   
        
     Make your chutney up to a month ahead and it will be matured and full   
     flavoured for Christmas. Double the cayenne pepper for an extra kick.   
        
     Put the tinned tomatoes, prepared vegetables and garlic into a large   
     saucepan and bring to the boil. Cover with a lid, lower the heat and   
     gently simmer for around 45 minutes until the onion and vegetables   
     are tender. Stir occasionally, as it can catch on the base of the pan.   
        
     Add the sugar, vinegar, salt, coriander, paprika, and cayenne pepper   
     to the pan. Bring to the boil, stirring until the sugar has   
     dissolved. Continue to simmer, without the lid, for about 35 minutes   
     until a chunky chutney consistency is achieved and the surplus watery   
     liquid has evaporated. Stir towards the end of the cooking time, so   
     that the chutney doesn't catch on the bottom of the pan.   
        
     Ladle into clean jars, cover with screw top lids and seal while hot.   
        
     Recipe by Mary Berry   
        
     Recipe FROM:   
        
       
   MMMMM   
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