Friday, April 14, 2017

Recipes for Apple Chutney and Tomato Sauce

Apple Chutney
This is highly spiced and a good accompaniment to curries and savories.
1 ¾ liters cider vinegar
450g brown sugar
50g mustard seed
 225g raisins
50g garlic
3 kilos cooking apples
2 tablespoons sea salt
15g chilli powder
1 teaspoon cumin powder
50g fresh ginger or
4 teaspoons powdered ginger

Instructions

  • Chop all the ingredients. 
  • Boil about one hour, or until soft. 
  • Pour into hot jars and seal.























Tomato Sauce Recipe
  kilos tomatoes
50g sea salt
575 ml cider vinegar
50 g brown sugar
2 teaspoons mustard powder

1 teaspoon pepper

Instructions
  • Peel the tomatoes by plunging them first into boiling water for a second. 
  • Chop them coarsely, sprinkle with the sea salt and allow to stand for at least 3 hours. 
  • Boil with the other ingredients for half an hour, stirring frequently until thick and smooth. 
  • Fill into clean bottles whilst still hot. 
  • Keep for a few days before using.


Apple and Blackberry Chutney
675g apples cored and peeled
675g blackberries
275ml cider vinegar
225g brown sugar
1 teaspoon sea salt
100g raisins
100g sultanas
2 cloves crushed garlic or
3 small chopped onions
1 teaspoonful ground ginger

Instructions
  • Crush the blackberries in the pan with the vinegar. 
  • Simmer for twenty minutes and rub through a coarse sieve. 
  • Add the other ingredients.
  • Cook gently until thick, about half an hour.
  • Pour into hot jars and seal.


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