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Pear and date chutney

What you need:

1.5 kg firm green pears

200g dried dates

4 roma tomato, diced

2 tbsp mustard seeds

5 cloves

3 star anise

2 tsp fine salt

2 cups apple cider vinegar

1 cup brown sugar

1 cup water

What you do:

Dice pears and place in a large, heavy based pot, add dates and the remaining ingredients. Stir and place on the heat. Bring to the boil, cook at a medium heat till chutney thickens and liquid evaporates – 50-60 minutes. Once chutney is cooked you can use a potato masher to slightly mash the pear, or leave as is for a chunkier version. Spoon hot chutney into sterilised jars. Seal the lid whilst chutney is still hot.

Set aside to cool completely. Store in a dark cupboard for up to three months. Refrigerate after opening.

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Beetroot & Red Cabbage Pickle

What you need:

1/2 large red cabbage

2 medium beetroot

1 litre water

325ml apple cider vinegar

1 1/2 tbsp fine salt

1 tbsp mustard seeds (yellow or black)

1 tsp fennel seeds

What you do:

Place the water, vinegar, salt, mustard seeds and fennel seeds in a large pot and bring to the boil, once boiled turn heat to low.

Halve the cabbage and shred thinly. Peel and grate the beetroots. Combine the cabbage and beetroot in a bowl and mix to combine. Turn the heat back up on the pickling liquid, add the cabbage and beetroot and stir to combine, cook on high heat for 5 minutes. Turn off the heat. Sterilise 3 x 750ml jars (or two larger jars), divide the cabbage between the jars and top with pickling liquid. Seal the lid on the jars and set aside for 2 or more days (you’ll get away with one day if you’re really in need).

Once opened, store the pickle in the fridge for several weeks.

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Basil & Macadamia Nut Pesto

What you need:

1 1/2 cups picked and washed basil leaves

80g (1/2 cup) raw macadamia nuts

1 small clove garlic, chopped

1 small lemon, juiced

1/4 cup extra virgin olive oil

1/4 cup grated parmesan

Sea salt

Black pepper

What you do:

Place all the ingredients for the pesto in a food processor, blitz till nuts are a chunky consistency. Check seasoning and adjust with extra salt, pepper or lemon juice.

Pesto stores in the fridge for several days.

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Tomato and fennel chipotle relish

What you need:

2 brown onions, sliced thinly

4 cloves of garlic, sliced

1 tbsp fennel seeds

1 kg tomatoes, chopped into large dice

1/4 tsp cinnamon

1/4 tsp all spice

2-3 chipotle chillies in adobo sauce, chopped finely

125ml (1/2 cup) apple cider vinegar

100g (1/2 cup) caster sugar

1 tbsp salt

Grape seed or rice bran oil

What you do:

Heat 2 tbsp oil in a large heavy based saucepan. Add onions, garlic and fennel seeds, cook on a low heat for 10 minutes.

Add the diced tomatoes, spices, chipotle chillies, vinegar, sugar and salt. Bring to the boil, stir regularly. Cook on medium to low heat for 45 minutes to 1 hour, or till the relish is thickened and the water from the tomatoes has reduced away.

Meanwhile, sterilise 3  or 4 jars  and spoon relish in whilst hot. Seal and store in the pantry.

Store in the fridge after opening.

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What you need:

3 tbsp olive oil
1·5 kg/3 lb onions – I used red onions
zest & juice of 1 orange
300 g/10 oz light muscovado sugar (or white granulated to help preserve colour)
200 ml /7 fl oz red wine vinegar (or white wine vinegar to help preserve colour)
3 tbsp balsamic vinegar (or white to help preserve colour)
3 cloves garlic, crushed
1 tbsp wholegrain mustard
½tsp salt
large pinch paprika
large pinch crushed chillies

What you do:

Peel and thinly slice the onions.  Heat the oil in a large saucepan and using a low heat gently fry them for 10 minutes until they have softened.  They must not brown.

Stir in 3 tbsp sugar.  Turn up the heat and cook the chutney for 3-4 minutes and allow the onions to brown, although if you want to preserve the pink colour of the chutney try not to let them brown very much.  Stir in the rest of the sugar and then add the remaining ingredients.

Simmer the mixture gently for 10-15 minutes.  The liquid should reduce, the mixture thicken and turn a dark caramel colour .

Wash the jars well and sterilise them.   Pot while still hot into the pre-prepared sterilised jars. Screw on the lids well and then turn upside down until cool, which helps with the seal, after which they can be labelled.  This can be eaten immediately but also keeps well.

 

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What you need:

1 ½ lbs tomatoes, chopped
1 red  pepper, chopped
1/2 cup red-wine vinegar
3/4 cup cider vinegar
3/4 cup sugar
1 tsp salt
2 tsp mustard seeds
1/2 tsp freshly ground black pepper
1/2 tsp dried hot red pepper flakes
3/4 cup chopped green onions (just the green part, not the white)

What you do:

In a medium saucepan bring  vinegars to a boil with sugar, salt, mustard seeds, black pepper, and red pepper flakes, stirring occasionally. Turn heat down to a low simmer.

Stir in tomatoes, pepper, and green onion. Simmer mixture, uncovered, stirring occasionally, about two hours, or until thickened and reduced to about one and a half cups.

Cool chutney completely.

Chutney keeps for two weeks, covered and chilled.

 

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What you need:

700 g Granny Smith apples, peeled and cored

1 onion, finely chopped

250 g cranberries

350 ml apple cider vinegar

200 g sugar

1 tsp ground ginger

1 tsp turmeric

1 tsp ground cumin

1 tsp ground coriander

What you do:

Slice the apples into halves. Slice the halves lengthways into smaller pieces, roughly  0.5 cm width.

Place the apple pieces and finely chopped onion into a saucepan with all the other ingredients and 2 tsp salt. Heat the mixture until it is simmering quickly. Cook the mixture for 45 minutes, or until the chutney has thickened slightly and the fruit has become soft.

Spoon the mixture into sterilized jars and screw the lids onto the jars tightly. Allow to cool before storing in a cool, dark place.

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What you need:

450 g cooking apples, peeled, cored and cut into small chunks
225 g eating apples, peeled, cored and cut into small chunks
225 g red onions, sliced
25 g fresh ginger, finely chopped
½ tsp peppercorns, roughly crushed
225 g granulated sugar
150 ml cider vinegar
350 g blackberries

What you do:

Place all the ingredients except the blackberries in a large heavy based saucepan. Cook gently, stirring until the sugar dissolves. Bring to the boil then reduce the heat and simmer, uncovered for about 40 minutes, stirring occasionally until the apples and onions are tender, the mixture has thickened and no watery juices remain.

Add the blackberries and cook for a further 10 minutes until they have softened but still hold their shape.

Spoon the hot chutney into warmed dry jars, seal with screw topped lids and leave to cool. Store unopened in a cool dark place up to 6 months.

once opened.

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What you need:

2 large mango, about 1kg total weight, stoned, peeled, cut in small chunks
700 g red plums, stoned, cut in small chunks
2 pears, about 450g total weight, cored but not peeled, cut in small chunks
2 medium onions, chopped
2 plump garlic cloves, finely chopped
50 g fresh ginger, peeled and finely chopped
300 g golden caster sugar
250 g light muscovado sugar
400 ml cider or white wine vinegar
4 tsp yellow mustard seeds
2 tsp ground coriander
1 tsp ground cumin
1 tsp crushed dried chillies
1 tsp salt
3 star anise
1 cinnamon stick

What you do:

Put the chopped mangoes, plums, pears, onions, garlic and ginger in a large saucepan. Tip in the caster and muscovado sugars, vinegar, mustard seeds, coriander, cumin, chillies, salt, star anise and cinnamon and give a good stir. Heat slowly for 10-15 minutes, stirring occasionally, until the sugar has dissolved.

Raise the heat slightly, then when it is simmering, leave to constantly bubble away (not too fiercely) for 1½-2 hours, stirring every now and then until the chutney has reduced and thickened to a syrupy consistency. Timing can vary according to the juiciness of the fruits. If necessary, raise the heat a bit higher towards the end of cooking so you have a good balance of liquid to fruit, and the mixture is more syrupy than runny. Remove the star anise and cinnamon stick.

Pour the chutney into warm, sterilised jars and cover with lids – a heatproof measuring jug is good for this. The chutney will keep for up to a year in a cool, dry place.

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What you need:

1kg cooking apples, peeled and chopped into small chunks
500g eating apples, peeled and chopped into large chunks
450g onions, sliced
50g fresh root ginger, finely chopped
1 tsp peppercorns
500g granulated sugar
250ml cider vinegar
500g cranberries

What you do:

Place all ingredients except cranberries in a large heavy-based saucepan, then gently heat, stirring, until the sugar dissolves. Bring to the boil, then reduce heat and simmer, uncovered, for about 50 mins, stirring regularly until the apples and onions are tender, the mixture has thickened and no watery juice remains.

Add the cranberries, then cook for a further 10 mins or so until just softened but not burst.
Spoon the hot chutney into sterilised jars and seal .

Store unopened in a cool, dark place. The chutney will keep for up to 6 months.

Chill on opening.

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