Thursday, 13 December 2007
Peering out my bedroom window this wintry morning I was greeted with a sky of grey. A lovely day for staying indoors and making chutney.
Most recipes tell you that chutneys benefit from ageing- anywhere from a month up to a year- to allow the flavours to mellow. The longest I’ve been able to hold off is about a week, the shortest, a day, which may be why my chutneys have a slightly wincey, sharp flavour. This time I’m determined to exercise some self control and give my chutney some time with itself. I’m also going to make plenty so at least some jars will sit on the shelf for awhile.
Tomato and capsicum chutney
1.5kg red tomatoes coarsely chopped
5 cloves garlic chopped
2 white onions finely diced
1 red capsicum, roasted, skin and seeds removed, finely diced
475ml cider vinegar
150g raisins cut in half
8 whole cloves
2.5 teaspoons chili powder
5 small red chillies finely diced
½ cup lime juice or lemon juice
½ tbs ground cumin
2 tsp salt
1 cinnamon stick broken in half
2+1/2 teaspoons fresh ginger, grated
Place tomato, garlic, onion and capsicum in large saucepan and slowly bring to the boil. Stirring occasionally, simmer 20-25 minutes. Place remaining ingredients in bowl and mix well to combine then add to tomato mixture and mix with wooden spoon. Continue to simmer for 11/4 hours, stirring occasionally. Take off heat, remove cinnamon halves and spoon into hot sterilised jars and seal. WAIT BEFORE USING.
Pear and tomato chutney
675g of pears peeled cored and cubed
8 cherry tomatoes quartered
175g light brown sugar
300mp cider vinegar
2 cloves garlic peeled and chopped
½ teaspoon cayenne pepper
½ teaspoon cinnamon
½ teaspoon ground cloves
2 teaspoons mustard seeds
Place all ingredients in saucepan and cook gently over low heat for 1 + ½ hours, stirring frequently until the mixture has thickened. Spoon into 2 x 450g warm sterilised jars, seal and store in cool dark place for up to 6 months. WAIT BEFORE USING.
Beetroot and ginger chutney
225g onion, chopped
3 tablespoons sugar
Salt and freshly ground pepper
450g raw beetroot, peeled and grated
2 teaspoons grated fresh ginger
25ml (1fl oz) sherry vinegar
120ml (4fl oz) red wine
Sweat the onions slowly in the butter (they should be very soft) and add sugar and seasoning. Then add the rest of the ingredients and cook gently for 30 minutes. Pot the mixture in sterilised jars. WAIT BEFORE USING.
The chutneys of my labour.
And now I wait…