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Chutney and Relish Recipes

This topic contains 24 replies, has 2 voices, and was last updated by  BJB > 7 days ago.

Discussions Food & Wine Recipes Chutney and Relish Recipes

Viewing 5 posts - 21 through 25 (of 25 total)
  • #1743047
    BJB
    Member
    Member since: October 16, 2007
    Topics: 52
    Replies: 14195
    BJB

    Thanks for your kind words, gabyone.

    Its good to know that the recipes are watched. 🙂

    #1743372
    BJB
    Member
    Member since: October 16, 2007
    Topics: 52
    Replies: 14195
    BJB

    Pineapple and CUCUMBER RELISH:
    2 apple cucumbers and 2 lge onions cut up small. Put into saucepan with 1 T Salt, 1 dspn curry powder, 8 oz sugar, 1/2 pint malt vinegar, 1 1/2 tsp tumeric and 440g can of crushed pineapple. Boil 1/2 hr and then thicken with 1/2 cup flour mixed to a paste with vinegar.

    #1743383
    BJB
    Member
    Member since: October 16, 2007
    Topics: 52
    Replies: 14195
    BJB

    KIWIFRUIT CHUTNEY:
    1 clove garlic – crushed
    1/2 cup of raisins
    3/4 cup of brown sugar
    1 cup DYC malt vinegar
    1/2 teaspoon ground ginger
    1/2 teaspoon allspice
    1/4 teaspoon ground cloves
    500g kiwifruit, peeled and chopped
    Put garlic, raisins, sugar, vinegar, ginger, allspice and cloves into a preserving pan.
    Boil gently for about 20 minutes or until mixture is soft and thickened.
    Add kiwifruit.
    Continue cooking for a further 20 minutes or until chutney is thick and jam-like.
    Pack into sterilised jars.
    Makes about 2 lots of 350ml jars

    #1743430
    BJB
    Member
    Member since: October 16, 2007
    Topics: 52
    Replies: 14195
    BJB

    PLUM SAUCE RECIPE
    Makes 2 cups

    800g plums
    1 Tbsp olive oil
    2 cloves garlic, crushed
    ½ tsp cinnamon
    1 Tbsp grated fresh ginger
    2 star anise
    ½ cup brown sugar
    ¼ cup cider vinegar
    1 tsp Dijon mustard
    Pinch of cayenne pepper
    Salt to taste

    1. Preheat an oven to 180C.

    2. Halve the plums, remove the stones and place into a large baking dish. Drizzle over the oil, add the garlic, cinnamon, ginger and star anise. Bake for 30 minutes until completely softened and the juices are running. Remove from the oven, take out the star anise.

    3. Place into a pot along with the sugar, vinegar, mustard and cayenne. Bring to a simmer, stirring occasionally for 10 minutes until thickened. Remove, blend, sieve and cool.

    #1743431
    BJB
    Member
    Member since: October 16, 2007
    Topics: 52
    Replies: 14195
    BJB

    500 g plums, stones removed, coarsely chopped
    1 onion, chopped
    1/2 cup Soft Brown Sugar
    1/2 cup red wine vinegar
    2 tsp grated ginger
    1/2 cup water
    1 tbsp lemon juice
    1 star anise
    1/2 tsp Chinese five spice
    1/2 tsp dried chilli flakes
    50 ml soy sauce

    PLUM SAUCE No2.

    Method
    Place all ingredients in a saucepan and bring to a simmer.
    Simmer, stirring occasionally, until the plums have become completely soft and the mixture has thickened; around 25-35 minutes. Add more water for a thinner sauce.
    Bottle while piping hot in a sterilised jar or keep in the fridge.

    Makes 1.5 cups.

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