My last chutney was not great and was neglected. The chutney I bring you today is delicious and we are zooming through it.
I can tell you that the chutney is brilliant. Perfect for sausages, burgers, sandwiches etc. I left it a little chunky rather than blending it. It looks great with the little black specks of mustard seeds.
Everyone Can Cook Fabulous Vegetarian Food. This month the theme is Attack of the killer tomatoes.
London Unattached for the No Waste Food Challenge, which is coordinated by Elizabeth's Kitchen Diary.
And, though it is not at all relevant, I just heard it is the 150 anniversary of poet, Banjo Patterson's birth. That calls for a rousing singsong of his most famous song, 'Waltzing Matilda'.
Previously on Green Gourmet Giraffe:
One year ago: Auckland B&B: Braemar on Parliament
Two years ago: NCR couscous salad with chermoula
Three years ago: Earl Grey cupcakes and nutritous ganache
Four years ago: Feta Scones in a Flash
Five years ago: Jam-Making Reflections by a Novice
Six years ago: Wanton Dumplings in Ginger Broth
Tomato kitchen sink chutney
Adapted from The Fresh Feed and My tomato chutney
Makes about 4 cups
1 tbsp olive oil
1 1/2 tsp fennel seeds
1 1/2 tsp brown mustard seeds
1/2 onion, finely chopped
2 celery stalks, finely chopped
1/2 beetroot, finely chopped
1 kg tomatoes, finely chopped*
2 peaches, unpeeled finely chopped
6 cloves of garlic finely chopped
2 tbsp finely grated ginger
1/2 cup apple cider vinegar
6 tbsp raw sugar
juice of 1/2 a lemon
2 tsp chilli paste
2 tsp salt, or to taste (I think I might try less next time)
1/2 tsp curry powder
*I used about 700g tomatoes peeled and 250g smaller tomatoes unpeeled all finely chopped
Heat olive oil over low heat in a large saucepan. Add fennel and mustard seeds and heat until they pop. Stir in the cloves. Now add the onion, celery, and beetroot (I added them gradually as I chopped them) and fry for about 10 to 15 minutes until softening. Remove cloves (not easy as they look like all the dark bits of beetroot)!
Add remaining ingredients and check seasoning. (I left mine in the saucepan for a few hours at this point before simmering.) Bring to the boil and simmer for between 30 and 60 minutes. I found I simmered at a higher temperature at the start and then reduced the heat as it got thicker and more bubbly. It is ready when chunky chutney consistency and not much liquid left.
While chutney is simmering, sterilise your jars and lids. I baked mine for 30 minutes in the oven at 150 C and boiled the lids on the stovetop for 10 minutes, then dried them on a rack. I find it easy to put all the jars in a roasting dish so I am not having to handle them individually.
Once chutney is ready and still hot, ladle into a jar and screw on the lid (using rubber gloves or oven mitts if hot to handle). As the chutney cools the metal lids should depress, which is a sign of them being sealed. Store in a cool place. This only made about 4 small jars (about 1 cup each) and we are now onto the second jar, a month later.
On the Stereo:
Mr Beast: Mogwai
- About Me
- About this Blog
- Recipe Index
- Reflections and Reviews
- Kitchen Notes