APRICOT CHUTNEY
IMPORTANT NOTE
Do not use malt vinegar in any of the following pickles, chutneys, sauces and relishes.
APRICOT CHUTNEYMakes approximately 2kg
This recipe from my grandmother can be adapted very successfully with peaches, nectarines and mangoes. Serve with cold meats or a curry.
1.5kg apricots, halved
500g onions, diced
2 cups white or cider vinegar
750g sugar
1 teaspoon salt
1 teaspoon ground nutmeg
1 teaspoon mixed spice
1 teaspoon ground cloves
½ teaspoon cayenne pepper (optional)
1 teaspoon curry powder
Remove stones and chop apricots. Combine all ingredients in a large saucepan, bring to the boil, stirring until sugar dissolves. Boil, stirring occasionally, for 1 hour or until chutney is thick.
Bottle and seal immediately. Store in a cool, dry, dark place away from sunlight for up to 2 years. The chutney can be eaten at once.
APRICOT JAMMakes approximately 1.5kg
Peaches, nectarines or peacharines can be substituted for the apricots.
1.5kg halved and stoned apricots, chopped
juice of 2 lemons
¾ cup water
1.5kg sugar
Grease a large saucepan with butter*, this will help to prevent the fruit sticking and burning. Add apricots, lemon juice and water and stew over medium heat until apricots are soft. Add sugar and bring to the boil, stirring frequently. Continue to boil until setting point is reached, stirring frequently or jam will catch.
Pour into warm sterilised jars and seal immediately. The jam may be eaten as soon as it cools. Store for up to 12 months in a cool, dry and dark place. Refrigerate after opening.
VARIATION
Replace the apricots in this recipe with plums to make plum jam.
Dairy-free option
* Substitute light olive oil.
RASPBERRY JAMMakes approximately 2kg
1.5kg raspberries
¼ cup water
juice of 1 lemon
1.5kg sugar
Place raspberries, water and lemon juice in a saucepan and bring to the boil. Cook for 10 minutes over a gentle heat. Add sugar and bring back to the boil, stirring occasionally until sugar is dissolved. Boil briskly for 10 minutes.
Stand for 5 minutes, then pour into warm sterilised jars and seal. The jam can be eaten at once.
Tip: Any type of berry can be used but boil the jam for a further 10 minutes.
Makes approximately 1½ cups
2 cups basil leaves
½ cup pine nuts
2 gloves garlic, peeled
2 teaspoons lemon juice
⅔ cup light olive oil
½ cup shaved or grated parmesan cheese
Place the basil, pine nuts, garlic and lemon juice in the bowl of a food processor and process until smooth. With the motor running, gradually drizzle in the oil and process until thick. Add the parmesan cheese and process for a few seconds more. Season with salt and/or pepper to taste.
Tip: If you don’t have a food processor, grind the shredded basil leaves, pine nuts and garlic using a mortar and pestle. Add the lemon juice and then gradually add the olive oil until well combined and then mix in the parmesan cheese. Season with salt and pepper to taste.
EASY MUSTARDMakes approximately 1½ cups
¾ cup yellow mustard seeds
1 cup white, cider or white wine vinegar
2 teaspoons salt
2 teaspoons honey
2 teaspoons olive oil, plus extra 2 tablespoons
Grind the mustard seeds in a mortar and pestle or with a spice grinder. Transfer to a mixing bowl, then mix to a paste with the vinegar, salt, honey and 2 teaspoons of olive oil.
Spoon into small (110–120ml) sterilised jars, taking care to avoid air pockets. Cover the top surface with a little of the extra olive oil.
If possible, store for 2 weeks before using to allow the flavours to develop. The mustard will keep for at least 6 months in a cool, dry and dark place. Refrigerate after opening.
SWEET CHILLI SAUCEMakes approximately 750ml
250g long red chillies, deseeded if desired and finely chopped
3 cups sugar
3½ cups white, cider or white wine vinegar
1 tablespoon grated green ginger
10 garlic cloves, peeled and crushed
1 teaspoon salt
Place all the ingredients in a saucepan over medium heat. Bring to the boil, stirring until the sugar has dissolved, then simmer for 30 minutes, or until the sauce has thickened slightly. Allow to stand for 10 minutes, then pour into sterilised jars and seal. The sauce can be eaten immediately. Store in a cool, dry and dark place for up to 2 years.
Hint: For a slightly thicker sauce, after cooking for 30 minutes thicken with a little cornflour paste made by mixing 2 teaspoons maize cornflour with just a little vinegar.
TOMATO CHUTNEYMakes approximately 2kg
2kg tomatoes, finely chopped
500g onions, peeled and finely chopped
2 cooking apples, peeled, cored and finely chopped
2 garlic cloves, peeled and crushed
2 tablespoons salt
3 teaspoons gluten-free mustard powder
3 teaspoons gluten-free curry powder
500g sugar
3 cups white vinegar
1 tablespoon maize cornflour
½ cup of vinegar, extra
Place tomatoes, onions, apples, garlic, salt, mustard powder, curry powder, sugar and the vinegar in a large saucepan. Bring to the boil, stirring until sugar is dissolved, and continue to boil for 1½ hours.
Mix the cornflour to a paste with a little extra vinegar, add to tomato mixture and stir until thickened.
Pour into sterilised jars and seal immediately. Eat at once or store in a cool, dry and dark place for up to 1 year.
TOMATO SAUCEMake as for Tomato Chutney, but instead of thickening with the maize cornflour paste, sieve the sauce through a nylon sieve or a food mill. Bring the mixture back to the boil and simmer until a sauce-like consistency is reached (this will take about 15 minutes), then pour into warm sterilised bottles and seal immediately.
CHILLI TOMATO SAUCEThis is a sensational chilli sauce, simply make as for the Tomato Sauce but add 20 chopped long red chillies at the outset.
WORCESTERSHIRE SAUCEMakes 2½L
This Worcestershire sauce is thicker than most versions, but I find that it works well—in fact, it is now my Worcestershire sauce recipe. It is an invaluable addition to many dishes and well worth the minimal effort of making it—and the aroma in the house while it’s cooking is marvellous.
850g plums or apricots, fresh, tinned or frozen
6 cups red wine vinegar or cider vinegar
1 cup treacle
250g brown sugar
3cm piece green ginger root, chopped
10 cloves garlic, peeled and chopped
2 teaspoons ground allspice
1 tablespoon salt
¼ teaspoon cayenne pepper
Combine all the ingredients in a large saucepan and bring to the boil, stirring often. Reduce heat to low and simmer, stirring occasionally, for 2 hours. Press through a colander, then pour into sterilised bottles and seal immediately.
Store in a cool, dry, dark place. This sauce will keep for at least 2 years.
MAYONNAISEMakes approximately 1¼ cups
1 egg
½ teaspoon salt
1 teaspoon easy mustard (page 252)
1 tablespoon white, cider or white wine vinegar
¾ cup light olive oil
Place the egg, salt, mustard and vinegar in the bowl of a food processor and process until smooth. With the motor running, add the oil a few drops at a time. After about one-third of the oil has been added, add the rest in a slow but steady trickle. Process until thick and creamy.
Use immediately or store in a sterilised jar in the fridge, where it will keep for up to 2 weeks.
Serve with fresh, crusty bread or as part of a vegetable platter.
Note: If you don’t have a food processor for making mayonnaise, whisk the egg, salt, mustard and vinegar in a bowl until well combined. Very gradually, whisk in the oil, a few drops at a time, until the mixture begins to thicken, then add the oil, still whisking constantly, in a thin steam until it is all incorporated and until the mayonnaise is thick and creamy.
VARIATION
To make aioli, add 1 clove peeled garlic at the outset.
Makes 350g
3½ cups Greek-style yoghurt
juice of ½ lemon
2 teaspoons salt
2 teaspoons finely chopped thyme
2 tablespoons finely chopped mind
½ teaspoon chopped chives (optional)
3 teaspoons olive oil
dried chillies (optional)
Combine yoghurt, lemon juice, salt, thyme, mint, chives (if using) and olive oil in a bowl and mix well.
Boil a 30cm square piece of muslin in water for 2 minutes. Drain, allow to cool, then lay out in a large bowl. Pour yoghurt mixture into this, and tie top to form a bag. Hang this bag over bowl. Leave for 2–3 days in a cool place. (In summer or hot climates, this may need to take place in the fridge).
Roll cheese into walnut-sized balls and place in a sterilised 1-litre jar. Cover with extra olive oil and add chillies, if using. Seal and store in the fridge for 2–3 weeks.
Hint: The oil may solidify around the balls, so remove the jar from the fridge an hour or so before serving to allow the oil to liquefy.