Use this chutney with any of the meat dishes as well as with curries.
1 cup green pepper, in ¾-inch cubes
½ cup onions, chopped in ½-inch pieces
1 lb. fresh tomatoes
1 whole lemon
1 whole orange
½ cup black seeded raisins
1 cup fresh pineapple, in ½-inch dice (or use canned tidbits)
1 cup white vinegar
½ cup white sugar
½ cup dark brown sugar
4 Tbs. preserved candied ginger, cut in thin strips
1 Tbs. salt
In a 1-gallon saucepan: Combine: green pepper, onions, fresh tomatoes, in ¾-inch cubes, lemon, cut in ½-inch cubes with skin left on, orange, cut in ½-inch cubes with skin left on, black seeded raisins, pineapple, vinegar, white sugar, dark brown sugar, preserved candied ginger and salt.
Simmer gently for 30 minutes. If mixture appears thick, add 1 cup pineapple juice. One teaspoon powdered ginger may be used in place of the preserved ginger.
Pack in hot sterile jars.
Makes 2 quarts
country : Zambia
course : side dish
source : The African Cookbook : Menus and recipes from eleven African countries and the island of Zanzibar / Bea Sandler