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Cooking, Recipe and Food Blog

Tomato Chutney

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Chutney is a perfect sauce for fried or grilled food. It is a great idea to prepare a jar of chutney ahead of time. It will easily add more color and flavor to any dish.

 

Ingredients:

850 g Roma tomatoes, seeded and coarsely chopped

2 medium celery stalks, coarsely chopped

1 medium red onion, coarsely chopped

2 cloves garlic, minced

1/2 cup raisins or sultanas

1/3 cup brown sugar

1/3 cup sherry vinegar

1 inch knob fresh ginger, finely chopped

3 pieces bottled jalapenos, chopped

1/4 teaspoon allspice

1/4 teaspoon salt

 

Place the tomatoes, celery, raisins, onions, garlic, sugar, vinegar, jalapeno, ginger, allspice and salt in a large aluminum saucepan over high heat. Bring it to a boil. Reduce the heat to medium and simmer until all the liquid has evaporated and the vegetables are soft. Stir occasionally.  Remove from heat and let it cool. Place it in a jar or sealed container. Refrigerate overnight up to 1 week.

 

Photo Courtesy Of:  thebaron03

 

Tomato and Chilli Chutney

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Left unopened, these jars will last around a year – when they’re open, store them in a fridge and use within two weeks, and they’ll be great still.

Tomato and Chilli Chutney

You can use these as presents, or as a treat every so often – served over a Jacket Potato, with a Salad or on Toast as a spread.

To make 3 Jars
1.5kg Vine Ripened Tomatoes
3 Medium Red Onions, peeled and chopped
2 Bramley Cooking Apples, peeled, cored and roughly chopped
3cm Root Ginger, peeled and grated
3 Large Red Chillies, finely chopped (remove the seeds for a milder flavour)
2 Garlic Cloves, finely chopped
150g Sultanas
600ml Red Wine Vinegar
350g Light Soft Brown Sugar
1 1/2level tsp Mustard Powder

1. Make a small cut in the base of each Tomato, and place in a heat-proof bowl. Pour enough boiling water to cover them, and leave to stand for a minute. Drain off the Water and skin the Tomatoes. Chop Roughly, then place in a Large Saucepan.
2. Add the Onion, Apple, Ginger, Chillies, Garlic, Sultanas and a teaspoon of Salt to the Saucepan, then stir. Place on a medium heat, then add the Red Wine Vinegar, Soft Brown Sugar and Mustard Powder, then bring to the boil, stirring occasionally.
3. Simmer without a lid on for two hours, or until the mixture is thick – the exact time will depend on the thickness of the pan, and the heat used. As it thickens up more, start to stir more to prevent anything sticking to the base of the pan.
4. Wash the Jars that you are going to use in hot soapy water. Rinse clean of any suds, and place in the Oven, open side down at 140C for twenty minutes.
5. Test the Chutney is ready. To do this, draw a wooden spoon across the base of the pan, and if you can clearly see the base of the pan, it’s ready!
6. Spoon the chutney into the Jars, then leave to cool. Leave to mature for at least six weeks before eating, to give the flavours a chance to mature and the Vinegar taste to mellow slightly.

Photo Courtesy of: Elin B

Lime-Peppered Chicken

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A spicy, flavoursome dish, that’s great to add a bit of Summer Sun to the coldest of Winter lazy days. You can always make these less hot by removing the seeds from the Chillies, and it’s good practice to wear rubber gloves when handling Chillies, especially if you’re slightly clumsy (like I am) and knick your fingers!

Lime-Peppered Chicken

This dish is great cooked on a barbecue, as it gives real smoky flavours to the meat, but understandably, you might not want to risk going outside at all in the winter, so it’s easy enough to cook under a very hot grill.

To Serve 6
6 Skinless Chicken Breast Fillets
2 Small Red or Yellow Chillies, thinly Sliced
2tsp Coarse ground Black Pepper
3 Limes, Rind and Juice
2 Garlic Cloves, peeled and Crushed
2tbsp Clear Honey
1 Medium Aubergine, cubed
1 Courgette, in 1cm Slices
1 Onion, in Wedges
1 Lemon, in Wedges
60ml Mango Chutney
1 Green Chilli, seeded and thinly Sliced
2.5cm piece of Ginger, grated
2tsp Soft Brown Sugar
2tsp White Wine Vinegar
3tbsp Soy Sauce
1stp Tabasco
6tbsp Olive Oil

1. Cut the Chicken into bite sized pieces, and place in a large bowl, with the Red or Yellow Chillies, Black Pepper, Lime Rind and Juice, Garlic and Honey, and toss well, cover and then chill in a refrigerator for at least ten minutes – the longer the better.
2. Whilst the Chicken is marinating, make the Dipping Sauce. Mix the Mango Chutney, one of the Garlic Cloves, the Green Chilli, the Ginger, Soft Brown Sugar, White Wine Vinegar, Soy Sauce, Tabasco and the Oil into a blender, and process for around fifteen seconds, or until well combined. Place into a dipping bowl, and refrigerate.
3. Thread the Chicken pieces onto a skewer – either metal or wood (if you’re using Wooden Skewers, soak for a long time in Warm Water first), with the pieces of Aubergine, Courgette, Onion or Lemon in between the Chicken.
4. Cook for ten to twelve minutes, turning over and basting with the remaining marinade. Serve straight away with the dipping sauce.

Photo Courtesy of: Ollie Crafoord