14 June 2014

Making Chutneys.
Lately you might mistakenly believe that I am preparing for winter in my kitchen with the amount of preserves being made.
For my birthday I received a dehydrator, so I have been drying fruit & vegetables by the jar full. I have also been making chutneys, both mango & two batches of spicy tomato; to be enjoyed with bread and my new favourite smokey cheese 'Apple Wood'. Although I may have overdone it with the mango, perhaps you should half the recipe unless you are planning on eating a lot!
Tangy Mango Chutney.
3 mangos, peeled and chopped
2 large cooking apples, chopped and cored
4 garlic cloves, peeled and crushed
300g brown sugar
500ml apple cider vinegar
1 small chilli, chopped
1 small onion, chopped
1tbsp grated ginger
1tsp mustard seeds
1tsp coriander seeds
1tsp cumin seeds
1tsp turmeric
1tsp salt
pinch of cinnamon powder
coconut oil
Heat the coconut oil in a pan and when it's nice and hot, place the mustard seeds, coriander seeds & cumin seeds in, allowing them to become fragrant but not burnt. Then add the onion and chilli and fry just long enough to soften before adding to a large pot with the remaining ingredients except the mango. 
Bring the mixture to boil, turn down to a simmer and add the mango. Let it gently simmer for 30mins occasionally stirring. After let it cool for 10mins before placing in sterilised jars. It will keep for six months in a cool cupboard.
Makes 2 litres mango
Spicy Tomato Chutney.
450g ripe tomatoes, chopped
2 medium white onion, chopped
3 garlic cloves, chopped
1 small chilli, chopped or 1tsp chilli powder
4cm ginger, finely chopped or 1tsp ginger powder
125g brown sugar
90ml red wine vinegar
2tsp mustard seeds or 2tsp whole grain english mustard
6 whole cloves
2tbsp coriander seeds
pinch of cinnamon powder
couple pinches of salt
2tbsp rape seed oil 
1tsp rape seed oil for the mustard & coriander seeds
Add all your ingredients into a large pot, except the mustard seeds & coriander seeds. Heat the oil in a small frying pan until it begins to smoke, stir in the mustard seeds & coriander seeds, and as soon as they begin to splutter add them to the tomato mixture. Bring the pot to a gentle simmer and stir frequently. Simmer for 1 hour then boil briskly for 8 to 10 minutes, until the chutney begins to thicken, stirring frequently. Place into a large sterilised jar and allowing your chutney to cool before adding a top.   
Makes 0.5 litre jar