Tomato and Raisin Chutney
Hi Geoff,
Here's the recipe for the chutney you liked.
2lb Tomatoes skinned
8oz raisins
8oz onions chopped
8oz caster sugar
1 pint malt vinegar
Chop the tomatoes roughly, remove seeds and place in a preserving pan. Add the raisins, onions and caster sugar. Pour the vinegar into the pan and bring the mixture to the boil.
Simmer for 2 hours uncovered, until soft and thickened.
Transfer the chutney to warmed sterilised jars. Store in a cool, dark place and leave to mature for 1 month. The chutney will keep unopened for 1 year. Once the jars have been opened store in the fridge.
Tomato and Garlic and base sauce
This is one I picked up from an old cookery book and is amazingly versatile. It freezes very well (we still have some that has been in the freezer over a year and is still tasty). We use it as the base for chilli, spag bol, soups, sauces, casseroles, pasta dishes, just to mention a few!
Fill a large, deep sided roasting dish with as many tomatoes, cut in quarters as will fit, then sprinkle roughly chopped garlic on top with salt and pepper. Drizzle over olive oil and roast in a medium oven (reg 150 degrees)for about ¾ of an hour. When it has cooled a little blend, then strain. I freeze this in the plastic margarine tubs so it resembles bricks and stacks well in the freezer.
Beetroot and Apple Relish
This is an alternative to picked beetroot and is particularly suitable for serving with grills, cold meats and barbeques.
This recipe makes about 3 lbs
1 lb of cooking apples , peeled, halved and cored
1lb raw beetroot peeled
12 oz onions finely chopped
1 tablespoon finely chopped fresh root ginger
2 large garlic cloves, crushed
1 teaspoon paprika
1 teaspoon ground turmeric
1 cinnamon stick
8 oz soft dark brown sugar
¾ pint red wine vinegar
Grate the apples and beetroot into a large pan, then add all the remaining ingredients. Bring the mixture to the boil, then reduce the heat and cover the pan. Simmer, stirring occasionally, for about 1 ½ hours, until the relish has thickened and the beetroot is tender. Transfer the relish to warm, dry jars and top with airtight lids. Label and leave to mature in a cool, dark place for about a week before using, or store, unopened, for 6-9 months.
Chilli Jam
Although this is called Chilli Jam it is not meant to be eaten on toast for breakfast (unless you have bacon between the toast),but rather to accompany cold meats and cheese. All our family and friends who have tried it (I mean the chilli lovers!) love it. This recipe is made with equal weights of chillies and bell peppers and it gives enough tingle for those who like it hot, but without burning, but if you require a hotter taste you could up the amount of chillies and reduce the bell peppers.
This recipe makes about 1.5 litres
150g long fresh red chillies, each deseeded and cut into about 4 pieces
150g red bell peppers, cut into rough chunks
1kg jam sugar
600ml cider vinegar
Sterilize your jars and leave to cool
Put the cut up chillies into a food processor and pulse until they are finely chopped, then add bell peppers and pulse again until you have a vibrantly red-flecked processor bowl. Dissolve the sugar in the vinegar in a wide, medium sized pan over a low heat, without stirring. Scrape the chilli and pepper mixture out of the bowl and add to the pan. Bring the pan to the boil, then leave it at a rollicking boil for 10 minutes. Take the pan off the heat and allow it to cool. The liquid will become more syrupy, then from syrup to viscous and from viscous to jelly-like as it cools. After about 40 minutes, or once the flecks are more or less evenly dispersed (you can gently stir at this point) ladle it into the jars and seal. Can be used almost instantly. Enjoy
Pear and Apple Chutney
500gr Apples
800gr Pears
4cm Piece fresh root ginger,peeled and finely chopped
100gr Dried apricots quartered
150gr Sultanas
400gr Demerara sugar
1tsp Ground cinnamon
500ml Cider vinegar
1 tblsp Wholegrain mustard
Peel apples and pears with a vegetable peeler, remove cores and chop into bite-size pieces. Place fruit into a large pan along with the ginger, apricots, sultanas, sugar, vinegar,
cinnamon and mustard. Heat gently, stirring until sugar has disolved. Continue cooking for approx. 1hr 30min until mixture is thick and syrupy.
Spoon into warmed sterilised jars.
Leave to mature for 3-4 weeks. The chutney will keep unopened, stored in a cool dark place for 1yr .
All recipes have been tried and tested.
If you fancy adding one then just send an e-mail.