- #1741491BJB January 28, 2020 at 2:04 pm
Pineapple and Cucumber Relish:
4 large cucumbers (approx 14-16 apple cucumbers)
2 x 425g tins crushed pineapple
3 cups white vinegar
2 1/2 cups white sugar
2 cups water
2 tsp mild curry
2 tsp tumeric
2 tbsp salt
4 tbsp cornflour
1/4 cup vinegar (extra)
Peel cucumbers if desired, slice lengthways, scoop out seeds and discard them, then slice the cucumber.
Cut onions in half and slice.
Combine all ingredients except cornflour.
Boil well for a good 20 minutes (I put lid on to bring to bring to boil, but take off before moisture drips into pickle and dilutes it).
Combine cornflour with 1/4 of cup of extra vinegar, add and stir for 5 minutes or until it thickens.#1741494BJB January 28, 2020 at 2:15 pm
2 cups finely chopped fresh or frozen rhubarb
2 cups finely chopped onion
2-1/2 cups packed brown sugar
1 cup vinegar
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon pepper
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In a saucepan, combine all ingredients. Cook over medium heat for 30 minutes or until thickened, stirring occasionally. Cool; store in the refrigerator.#1741551BJB January 29, 2020 at 12:32 pm
Cucumber and Apple Chutney:
2 lb (1 kg) cucumber
2 lb (1 kg) cooking apples
1lb 8 oz (650 g) onions)
1 pint (600ml) malt vinegar
1 lb (500 g) demerara sugar
1 teaspoon salt
1 teaspoon cayenne pepper
Method for Cucumber and Apple Chutney:
Peel, core and chop the apples. Peel and finely chop the onions.
Cut the cucumber in half lengthways and scoop out the seeds (if a ridge variety with spiky skin peel as well). Chop finely.
Place the apples, onions and cucumber into a pan with the vinegar and bring to the boil and simmer until soft.
Add the sugar, salt and cayenne and stir until the sugar is dissolved.
Continue simmering until the chutney thickens, stirring occasionally.
Pour into hot sterilized jars and seal.
Uses up some of those surplus cucumbers that you get at times when growing your own. Do allow a few weeks to a month for the chutney to mature and the flavours fully develop.
Makes about 5 lbs (2.5 kg) of chutney.#1741564BJB January 29, 2020 at 2:34 pm
4-5 courgettes, finely diced
2 onions, peeled and diced
½ red capsicum, deseeded and diced
½ green capsicum, deseeded and diced
2 Tbsp salt
1 cup sugar
1 cup white vinegar
½ cup water
1 tsp turmeric
1 tsp celery seeds
Place vegetables in a bowl and sprinkle salt over. Leave 2-3 hours, then drain and rinse under cold water and drain again.
Place sugar, vinegar, water, turmeric and celery seed in a heavy-based saucepan and bring to the boil. Reduce heat and simmer for 2-3 minutes.
Add vegetables, bring back to the boil, reduce heat and cook for 15-20 minutes.
Place in hot dry jars and seal.#1741568BJB January 29, 2020 at 2:48 pm
Prep time: 30 minutes
Cook time: 20 minutes
Servings: 500 ml jar (large)
TASTY TOMATO RELISH:
500g fresh tomatoes
2 medium onions
2 cloves garlic
1 cup Raw Sugar
1/2 cup cider vinegar
2.5 tsp salt
2 tsp curry powder
2 tsp mustard powder
2 tsp cornflour
1-2 Tbsp extra vinegar
Cut a small cross on the top of each tomato, place in large bowl, cover with boiling water, leave for a minute. Drain and rinse with cold water andpeel off skins.
Roughly chop tomatoes; finely chop the onions and garlic.
Place the tomatoes, onions, garlic, sugar, vinegar and salt in a large saucepan and bring to the boil, reduce to a med heat and gently cook for 15-20 mins.
Mix the mustard, curry powder and cornflour with the extra vinegar to a smooth paste, stir into the tomatoes and cook until thickened.
Spoon into warm, sterilised jars and seal. Refrigerate once opened.#1741574BJB January 29, 2020 at 6:15 pm
1.5 kg feijoas
1 kg onions
1/2 cup crystallised ginger
2 cups sultanans
2 cups brown sugar
1 teaspoon ground cloves
3 teaspoons curry powder
2 tablespoons salt
1 litre malt vinegar
Peel and chop the feijoas and onions and slice the ginger finely. Combine all ingredients in a large pan and bring to the boil, stirring. Simmer for 1-1½ hours, stirring regularly until thick.
Pour into hot, sterilised, dry jars. Cover with a clean tea towel and seal and label when cold.#1741575BJB January 29, 2020 at 6:22 pm
FEIJOA CHUTNEY (no 2 )
5 cups feijoa
3-4 white onions chopped
500g brown sugar
1 tbsp ground ginger
1 tbsp curry powder
1 tsp ground cloves
1/4 tsp cayenne pepper
3 tsp salt
4 cups vinegar
Combine all ingredients together in a large pot.
Cook slowly for 1 and a half hours.
Thicken with flour as needed.
Pour into sterilised jars and seal.#1741614BJB January 30, 2020 at 12:37 pm
1kg uncooked beetroot, minced/grated
500g onion, minced/grated
2 cups White Sugar
1 tsp salt
1 tsp all-spice
Vinegar – enough to cover ingredients
2 Tbs cornflour and vinegar, mixed together
Stove top cooking.
Add all ingredients to a pot and add enough vinegar to cover mixture.
Boil for 30 mins.
Thicken with cornflour mixture & boil a further 5 mins.
Bottle into a sterilised bottle. Keeps like jam.#1741657BJB January 30, 2020 at 6:18 pm
2kg persimmons, 2 medium onions finely chopped, 3 cloves of finely chopped garlic, 1 tbsp salt, 2 cups brown sugar, 2 cups white vinegar, juice of two lemons, pickling spice in a muslin bag ( I used half a small packet), 1 tsp cayenne pepper. Dice unpeeled persimmon into small pieces. Put everything in a large pan and bring to the boil then simmer for a couple of hours until the liquid is reduced, Watch it doesnt stick to the bottom so stir every so often.#1741670BJB January 31, 2020 at 7:57 am
EDMOND TOMATO RELISH:
1.5kg tomatoes, blanched, skinned and quartered
4 onions, quartered
2 Tbsp salt
2 cups brown sugar
2¼ cups malt vinegar
3 fresh or dried red chillies
1 Tbsp dry mustard
1 Tbsp curry powder
2 Tbsp Edmonds standard flour
¼ cup malt vinegar
Put the tomatoes and onions into a non-metallic bowl, sprinkle with the salt and let stand for 12 hours then drain well.
Put the vegetables, sugar, first measure of vinegar and chillies into a preserving pan, bring to the boil slowly, then simmer for 1½ hours, stirring frequently.
Mix the mustard, curry powder, flour and the second measure of vinegar to a smooth paste and stir it into the relish. Simmer for 5 more minutes.
Pack into sterilised jars. Keep for at least 2 weeks before using.
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