Chapter 7
Condiments and Accompaniments: Chutney, Relish, Sauce, and Syrup
IN THIS CHAPTER
Celebrating chutney
Relishing your fruits and vegetables
Spicing up your sauces
Savoring a sweet berry syrup
RECIPES IN THIS CHAPTER
Condiments and accompaniments are to food what accessories are to clothing. They’re not necessary, but they enhance what’s there. They cover a wide range of flavors including savory, spicy, salty, sweet, or a combination. Think of them as the bright spot on an otherwise dull winter plate.
The water-bath canning principles and step-by-step instructions explained in Chapter 4 (and used in Chapters 5 through 8) apply to the recipes in this chapter. As always, use the freshest fruit and other products you need to make your recipes.
Expanding Your World of Condiments and Accompaniments
The recipes in this chapter open the door to flavors and tastes from around the world. Chutneys are common in Asia and Middle Eastern countries, salsas are native to Mexico, and relishes and syrups are very popular in North America. Expand your taste experience as you visit the world of fascinating and enticing flavors.
Enjoying the surprising flavors of chutney
Chutney is a condiment that contains fruit, vinegar, sugar, and spices. Chutneys range in flavor from sweet to spicy and mild to hot and have textures ranging from smooth to chunky. Chutney usually accompanies curry dishes, but don’t limit it to that. Use chutney as a bread spread or with a slice of cheddar cheese on a cracker.
The first time I (Karen) heard the word chutney, I cringed. I thought, “What an awful name for a food.” Then I closed my eyes and took a bite. My taste buds didn’t believe the flavors they were sensing — sweet and spicy, no, tart, and a toasted nut? What was going on? From this early food experience, I vowed never to prejudge any food. I gladly welcome all new taste opportunities.
Reveling in your relish
Relish wears many hats and complements a wide variety of foods, from hamburgers and hot dogs, to meat and poultry. Relish is a cooked mixture of fruit or vegetables preserved with vinegar. Flavor can be sweet to savory and hot to mild with textures ranging from smooth to finely chopped or chunky.
My family and I (Amy) like our relish to be a bit on the chunky side. That way, pieces of individual ingredients can still be seen. Either way, relish is a must-have for your pantry.
I (Karen) discovered the tasty Summer Squash Relish recipe when my best friend, Judy, planted six squash plants in her garden. At that time, we had no idea of the amount of squash those plants would produce!
Satisfying your salsa needs
Salsa is the Spanish word for “sauce.” Traditionally, Mexican salsa was made with tomatoes, cilantro, chilies, and onions and served at room temperature. Today, it’s readily available in most supermarkets in mild, hot, or fiery intensities and is used on almost any food.
Preparing your own salsa is the perfect way to make it just as hot as your family likes. I (Amy) have to make a fiery hot version for my husband, but the kids and I can only handle a mild flavor, so I alternate spiciness with each batch. You will find a recipe for both hot and mild versions later in this chapter.
Savoring syrup with a berry base
Berry syrups are a delicious addition to the pantry. I (Amy) make them to use as an alternative to maple syrup. I also pour syrup over ice cream or cakes for a tasty dessert. Your family will love soda water flavored with your own homemade syrups.
Syrup recipes tend to require a lot of sweetener, so they’re perfect for those berries that aren’t always as sweet as you want them. As long as you adhere to the measurement of berries that the recipe calls for, you can safely combine berries and create your own fantastic flavors.
Green Tomato Chutney
PREP TIME: 1 HOUR 15 MIN | PROCESSING TIME: 10 MIN | YIELD: 8 HALF-PINTS
INGREDIENTS
4 pounds green tomatoes, chopped
2 medium onions, chopped
1½ green apples, peeled, cored, and chopped
1 cup golden raisins
1 teaspoon salt
½ teaspoon ground red pepper
1 teaspoon allspice
1 teaspoon curry, or to taste
1 cup brown sugar
2 cups cider vinegar
DIRECTIONS
1 Prepare your canning jars and two-piece caps (lids and screw bands) according to the manufacturer’s instructions. Keep the jars hot. (For detailed instructions on preparing your jars, see Chapter 4.)
2 Place all the ingredients in a 6-quart pot, and simmer on medium heat until the mixture is thick and rich, the consistency of very thick, chunky applesauce, about 45 minutes. Stir often to prevent scorching.
3 Ladle the mixture into the prepared jars. Leave ¼-inch headspace. Release any air bubbles with a nonreactive utensil (refer to Chapter 3), adding more mixture as necessary to maintain the proper headspace. Wipe the jar rims; seal the jars with the two-piece caps, hand-tightening the bands.
4 Process the filled half-pint jars in a water-bath canner for 10 minutes from the point of boiling.
5 Remove the jars from the canner with a jar lifter. Place them on a clean kitchen towel away from drafts. After the jars cool completely, test the seals (refer to Chapter 4 for instructions). If you find jars that haven’t sealed, refrigerate them and use them within two weeks.
PER 1-TABLESPOON SERVING: Calories 16 (From fat 0); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 21mg; Carbohydrates 4g (Dietary fiber 0g); Protein 0g.
NOTE: Although you’ll be eager to try the chutney as soon as it’s done, let it sit for one month before you use it, or longer if you can to help develop the fine flavor.
TIP: This recipe provides a great way to use your green tomatoes. It produces a super-thick chutney that makes a great gift, looks lovely on the shelf, and is also the perfect half-pint jar size for your picnic basket!
Summer Squash Relish
PREP TIME: 45 MIN PLUS 12 HOURS SOAKING TIME | PROCESSING TIME: 15 MIN | YIELD: 6 PINTS
INGREDIENTS
5 pounds (about 10 to 12) medium Summer squash
6 large onions
½ cup kosher or pickling salt
Cold water to cover the vegetables (about 4 to 5 quarts)
2 cups white wine vinegar
1 cup granulated sugar
Two 4-ounce jars pimientos, undrained
2 teaspoons celery seed
1 teaspoon powdered mustard
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon freshly ground black pepper
DIRECTIONS
1 On the first day, finely chop the squash and onions. (If you’re using a food processor, chop them in three batches.) Place the vegetables in a 5- to 6-quart mixing bowl and sprinkle them with the salt. Add water to cover them, place a cover on the bowl, and refrigerate overnight or at least 12 hours.
2 On the second day, drain the vegetables in a colander. Rinse well with running water; drain. Transfer the vegetables to a 5- to 6-quart pot. Add the vinegar, sugar, pimientos, celery seed, mustard, cinnamon, nutmeg, and pepper. Stir to combine.
3 Bring the vegetables to a boil over medium-high heat, stirring occasionally. Reduce the heat and simmer, uncovered, until the mixture reduces to 3 quarts, about 30 to 40 minutes. Stir the vegetables every 10 minutes to prevent sticking. The zucchini color turns a dull shade of green.
4 While your relish is cooking, prepare your canning jars and two-piece caps (lids and screw bands) according to the manufacturer’s instructions. Keep the jars hot. (For detailed instructions on preparing your jars, see Chapter 4.)
5 Spoon the hot relish into your prepared jars, leaving ¼-inch headspace. Compact the relish with a spoon to release any air bubbles. Add more relish as necessary to maintain the proper headspace. Wipe the jar rims; seal the jars with the two-piece caps, hand-tightening the bands.
6 Process your filled jars in a water-bath canner for 15 minutes from the point of boiling.
7 Remove the jars from the boiling water with a jar lifter. Place them on a clean kitchen towel away from drafts. After the jars cool completely, test the seals (refer to Chapter 4 for instructions). If you find jars that haven’t sealed, refrigerate them and use them within two months.
PER 2-TABLESPOON SERVING: Calories 16 (From fat 1); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 14mg; Carbohydrates 4g (Dietary fiber 1g); Protein 0g.
VARY IT! Use 3 pounds of zucchini and 2 pounds of patty pan or yellow crookneck squash, depending on what you can find. The flavors all are similar enough that you will never notice the substitution. Just be sure to have 5 pounds total for the recipe.
NOTE: Including an overnight soak, this recipe takes two days to make.
Jalapeño Salsa
PREP TIME: 30 MIN | PROCESSING TIME: 15 MIN | YIELD: 3 PINTS
INGREDIENTS
2 pounds tomatoes, peeled and chopped, to measure 3 cups
7-ounce can diced jalapeño chilies or 12 fresh jalapeño chilies, finely chopped, seeds removed
1 onion, peeled and chopped
6 garlic cloves, minced
2 tablespoons finely chopped fresh cilantro
2 teaspoons ground oregano
1½ teaspoons kosher or pickling salt
½ teaspoon ground cumin
1 cup cider vinegar
DIRECTIONS
1 Prepare your canning jars and two-piece caps (lids and screw bands) according to the manufacturer’s instructions. Keep the jars and lids hot. (For detailed instructions on preparing your jars, see Chapter 4.)
2 Place all the ingredients in a 5- to 6- quart pot. Bring the mixture to a boil over high heat, stirring to combine. Reduce the heat to low; simmer, uncovered, for 10 minutes.
3 Ladle your hot salsa into the prepared jars; leaving ¼-inch headspace. Release any air bubbles with a nonreactive utensil (refer to Chapter 3), adding more salsa as necessary to maintain the proper headspace. Wipe the jar rims; seal the jars with the two-piece caps, hand-tightening the bands.
4 Process the filled jars in a water-bath canner for 15 minutes from the point of boiling.
5 Remove the jars from the boiling water with a jar lifter. Place them on a clean kitchen towel away from drafts. After the jars cool completely, test the seals (refer to Chapter 4 for instructions). If you find jars that haven’t sealed, refrigerate them and use them within two months.
PER 2-TABLESPOON SERVING: Calories 6 (From fat 0); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 99mg; Carbohydrates 2g (Dietary fiber 0g); Protein 0g.
NOTE: This salsa isn’t for those with sensitive mouths. The heat of the jalapeños grows stronger when the salsa cools and the flavors blend.
Tomatillo Salsa
PREP TIME: 20 MIN | PROCESSING TIME: 15 MIN | YIELD: 2 PINTS
INGREDIENTS
2 pounds tomatillos, husks removed, cored
1 large onion, peeled
4 large Anaheim chilies, seeds and stems removed
4 garlic cloves, peeled
2 tablespoons finely chopped fresh cilantro
2 teaspoons ground cumin
½ teaspoon kosher or pickling salt
½ teaspoon crushed red peppers
1 cup distilled white vinegar
¼ cup fresh lime juice (2 or 3 limes)
DIRECTIONS
1 Prepare your canning jars and two-piece caps (lids and screw bands) according to the manufacturer’s instructions. Keep the jars hot. (For detailed instructions on preparing your jars, see Chapter 4.)
2 Cut the tomatillos into quarters and finely chop them in a food processor fitted with a metal blade. Transfer the tomatillos to a 5- to 6- quart pot. Finely chop the onion, chilies, and garlic cloves in two batches in the food processor. Add them to the tomatillos. Stir in the cilantro, cumin, salt, peppers, vinegar, and lime juice. Bring the mixture to a boil over high heat. Reduce the heat and simmer 10 minutes.
3 Ladle your hot salsa into the prepared jars, leaving ¼-inch headspace. Release any air bubbles with a nonreactive utensil (refer to Chapter 3), adding more salsa as necessary to maintain the proper headspace. Wipe the jar rims; seal the jars with the two-piece caps, hand-tightening the bands.
4 Process the filled jars in a water-bath canner for 15 minutes from the point of boiling.
5 Remove the jars from the boiling water with a jar lifter. Place them on a clean kitchen towel away from drafts. After the jars cool completely, test the seals (refer to Chapter 4 for instructions). If you find jars that haven’t sealed, refrigerate them and use them within two months.
PER 2-TABLESPOON SERVING: Calories 15 (From fat 3); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 38mg; Carbohydrates 3g (Dietary fiber 1g); Protein 1g.
TIP: Here’s a welcome change from a traditional tomato-based salsa. Use this mild salsa for a chip-dipping sauce or a topper for your tacos or cheese enchiladas.
NOTE: Tomatillos look like small green tomatoes. Remove the parchment like husks before using them.
Raspberry Syrup
PREP TIME: 40 MIN | PROCESSING TIME: 10 MIN | YIELD: 6 HALF-PINTS
INGREDIENTS
5 cups fresh raspberries
3 cups water
1 tablespoon grated lemon zest
2½ cups granulated sugar
3½ cups corn syrup
2 tablespoons fresh lemon juice (about ½ lemon)
DIRECTIONS
1 Place the raspberries in a 4- to 5-quart pot. Crush the berries with a potato masher. Add 1½ cups of the water and the lemon zest. Bring the mixture to a boil; reduce the heat and simmer 5 minutes. Strain the hot mixture through a jelly bag or a cheesecloth-lined mesh strainer.
2 While the berries drain, prepare your canning jars and two-piece caps (lids and screw bands) according to the manufacturer’s instructions. Keep the jars hot. (For detailed instructions on preparing your jars, see Chapter 4.)
3 Place the sugar and the remaining 1½ cups of water in a 4-quart saucepan. Bring the mixture to a boil over high heat, stirring to dissolve the sugar. Cook the mixture until the temperature registers 260 degrees on a candy thermometer. Add the strained berry juice and the corn syrup and return the mixture to a boil, boiling the syrup for 4 minutes. Remove the pan from the heat and stir in the lemon juice. Remove any foam from the surface with a foam skimmer.
4 Ladle your hot syrup into the prepared jars, leaving ¼-inch headspace. Release any air bubbles with a nonreactive utensil (refer to Chapter 3), adding more syrup as necessary to maintain the proper headspace. Wipe the jar rims; seal the jars with the two-piece caps, hand-tightening the bands.
5 Process the filled jars in a water-bath canner for 10 minutes from the point of boiling.
6 Remove the jars from the boiling water with a jar lifter. Place them on a clean kitchen towel away from drafts. After the jars cool completely, test the seals (refer to Chapter 4 for instructions). If you find jars that haven’t sealed, refrigerate them and use them within two months.
PER 2-TABLESPOON SERVING: Calories 657 (From fat 1); Fat 0.5g (Saturated 0g); Cholesterol 0mg; Sodium 7mg; Carbohydrates 175g (Dietary fiber 5.1g); Protein 1g.
TIP: This syrup — a flavor change from the traditional pure maple syrup — is delicious on thick, grilled French toast sprinkled with ground cinnamon and powdered sugar.
VARY IT! Substitute other berries, or a combination of berries, for different syrup flavors.