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dried
fruit chutney
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It is not always easy
to find "Mrs Ball's Chutney" in foreign parts. I have found
this an easy chutney to make, because the ingredients are always readily
available at the supermarket.
 | 1.5 cups dried apricots chopped |
| 1.5 cups dried peaches chopped |
| 1.5 cups pitted dates chopped |
| 1.5 cup sultanas |
| 2 cups chopped onions |
| 1.5 cups malt vinegar |
| 1/2 cup water |
| 1 cup brown sugar |
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| 1 tbs minced garlic |
| 1 tbs mustard seeds |
| 1tbs ground ginger |
| 1 tbs ground coriander |
| 1 tsp ground cinnamon |
| 1 tsp cayenne pepper (or to taste) |
| 2 tsp salt |
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In a large enamel saucepan, combine all ingredients. Bring to a boil
over high heat, stirring frequently. Reduce heat to low and simmer,
partially covered, for about an hour. Stir occasionally.
Chutney will darken and thicken. It should be thick enough to hold
its shape when ready.
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tomato
and ginger jam
If you live in Australia and you yearn for tomato
jam, you have to make your own: you will search the supermarket shelves
in vain. For grape jam, use 1kg seedless grapes instead of the tomatoes.
| 1kg tomatoes |
| 5 cloves |
| 50gr glace or crystallised ginger, chopped |
| juice of 2 lemons |
| 750gr sugar (I like to use raw sugar, but please yourself) |
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Put tomatoes in bowl, pour boiling water on, leave a few minutes, run
cold water over and pull skins off. Slice and place in large
heavy-bottomed saucepan. Add lemon juice, cloves and chopped ginger.
Simmer uncovered until tomatoes are soft. While tomatoes are cooking,
put sugar in a bowl in a 100C oven to warm it. (Warmed sugar dissolves
better.)
Add sugar to softened tomatoes, stir to dissolve, boil rapidly until
the mixture jells. This takes about 20-30mins. Test from time to time.
Put a bit on a chilled saucer (ice cube on the saucer) and when you dab
at it with your finger, you can feel it is jelly-like. It will still
look liquid in the pot, but don't overcook or it gets very sticky. Pour
into clean jars you heated in a 100deg oven and seal. It is a lovely
coral colour and tastes divine on fresh bread.
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tomato kasoundi
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This is a wonderful Indian tomato chutney that my
friend Arminda makes. She doesn't use a recipe - I had to go and
watch her make it and jot the quantities down. This recipe makes about
1.5 litres of kasoundi. I save my glass jam jars to bottle it: let the
dishwasher wash them, then heat them in the oven at 100C while you cook
the kasoundi. Fill each jar to overflowing with the boiling hot kasoundi
before putting the lid on. As it cools, it will shrink back, forming a
vacuum.
| 45 gr mustard seeds |
| 125gr fresh ginger, peeled and chopped |
| 250ml malt vinegar |
| 75gr garlic, peeled and chopped |
| 30gr green chillies (amount optional) |
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| 1 kg firm ripe tomatoes, chopped. no need to skin them (or
use tinned ones) |
| 250ml olive oil |
| 15gr turmeric |
| 50gr cumin powder |
| chilli powder to taste (optional) |
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Put the ginger, garlic and chillies through the blender with 50ml of
the vinegar. Set aside.
Heat the oil and add the mustard, turmeric, cumin and chili powder.
Cook for a few minutes; make sure nothing burns, smokes or sticks.
Add garlic mixture and cook a few more minutes, stirring.
Add the tomatoes, salt, vinegar and sugar. Simmer slowly for 60 to 90
minutes.
The kasoundi is ready when the oil comes to the top, the chutney
thickens and your whole kitchen is full of the most brilliant aromas.
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