Chutneys & preserves
…
Apple and Fig Chutney
Yield: approx. 1.5 L
10 medium figs (600g), chopped coarsely
1 large onion, chopped finely
3 medium apples, peeled and chopped finely
2 cups brown sugar
1 cup sultanas
½ cup finely chopped dried apricots
2 cups white vinegar
1 cup dry white wine
¼ cup tomato paste
1 tsp yellow mustard seeds
1 clove garlic – crushed
½ tsp ground cinnamon
½ tsp ground cardamom.
1. Combine ingredients in large saucepan, heart and stir until sugar dissolves
2. Simmer, stir occasionally for 1½ hours
3. Spoon hot chutney into sterilised jars, seal while hot
4. Store in a dark place, refrigerate after opening.
Rhubarb Chutney
4 cups finely chopped rhubarb
2 cups finely chopped onions
1 cooking apple, peeled, cored and grated
3 cups sugar
1½ cups white or apple cider vinegar
1 tsp salt
1 tsp ground ginger
1 tsp mustard powder.
1. Place all ingredients in a large saucepan and bring to the boil, stirring until sugar is dissolved
2. Reduce heat to medium-low and cook for I hour or until a thick chutney-like consistency is reached
3. Pour into warm sterilized bottles and seal immediately
4. Store in a cool, dry place for 1 month to allow flavours to develop
5. This chutney has a shelf life of 1 year.
Preserved Tomatoes
½ tsp citric acid powder per litre of water.
1. Blanch tomatoes in boiling water
2. Add citric acid and salt to taste
3. Fill jars and process in Fowlers unit or similar.
From A Year In A Bottle – Sally Wise
West Gippsland Permaculture recipes
Apple and Fig Chutney
Yield: approx. 1.5 L
10 medium figs (600g), chopped coarsely
1 large onion, chopped finely
3 medium apples, peeled and chopped finely
2 cups brown sugar
1 cup sultanas
½ cup finely chopped dried apricots
2 cups white vinegar
1 cup dry white wine
¼ cup tomato paste
1 tsp yellow mustard seeds
1 clove garlic – crushed
½ tsp ground cinnamon
½ tsp ground cardamom.
1. Combine ingredients in large saucepan, heart and stir until sugar dissolves
2. Simmer, stir occasionally for 1½ hours
3. Spoon hot chutney into sterilised jars, seal while hot
4. Store in a dark place, refrigerate after opening.
Rhubarb Chutney
4 cups finely chopped rhubarb
2 cups finely chopped onions
1 cooking apple, peeled, cored and grated
3 cups sugar
1½ cups white or apple cider vinegar
1 tsp salt
1 tsp ground ginger
1 tsp mustard powder.
1. Place all ingredients in a large saucepan and bring to the boil, stirring until sugar is dissolved
2. Reduce heat to medium-low and cook for I hour or until a thick chutney-like consistency is reached
3. Pour into warm sterilized bottles and seal immediately
4. Store in a cool, dry place for 1 month to allow flavours to develop
5. This chutney has a shelf life of 1 year.
Preserved Tomatoes
½ tsp citric acid powder per litre of water.
1. Blanch tomatoes in boiling water
2. Add citric acid and salt to taste
3. Fill jars and process in Fowlers unit or similar.
From A Year In A Bottle – Sally Wise
West Gippsland Permaculture recipes
