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
1½ 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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