May 23, 2009

Ginger-Mango Chutney

pic alissa

Hi there,

was such a lovely day out ... saturday about 29°C, sunshine and me heading towards my local farmers market with an empty basket... was on a mission to make jam and chutney today... on the german corner at the TOH bulletin board we had been talking about jam making the past days and id inspired me to get some jars out to fill and share with my friends... so here is the first recipe i made today i just used things that caught my eye - pineapple, ripe mangos, ginger and zucchini... the rest i had at home anyhow....

Chutneys are especially nice to grilled meat and roasts, fish and cheeses.

Ginger-Mango Chutney

300g fresh ginger cut julienne
300g orange pepper cut into little squares
250g zuchini cut in half lengthwise, cut again and then into wedges
200g fresh mango (i used 1 whole) into cubes
200g fresh pineapple cut in to tidbits
100g golden raisins
4 red onions chopped roughly
2 organic lemons cut in quarters and then in slices
1 liter apple vinegar
1 kg preserving sugar
2 tsp salt
1 tsp cinnamon

Put all ingredients but the sugar and salt in a big pot and let come to a boil on low heat (30 min) till veggies are tender.


pic Alissa


Then add sugar and salt and let simmer for another 45 -60 min till most of the liquid has evaporated and reduces to a nice thick chutney. Fill into sterilized jars and seal.

Has to be stored in a dark place for 4 weeks before you can eat - the flavors need to mingle and set!! You got to be patient with this one!! But i tell you a quick test told me this one is going to be darling!! Enjoy Alissa






pic Alissa

Raspberry Strawberry Amaretto Jam

500 g fresh raspberries
500 g fresh strawberries, hulled and quartered
1 kg preserving sugar
3 tbsp amaretto
juice of 1 lemon

Put all into a pot and cook till it bubbles and foams. Take foam off!!
After the Jam has reached 105°C (sugar thermometer)and let cook 25 min and stir constantly till it really thinkens.

I put haf the batch through a very fine colander and got rid of the seeds. Then i cooed the seedless jam for antoher 5 min till it thickend again and filled in to hot jars.


pic Alissa


The other seeded batch went streight into the jars.

Seal and let cool off... very very good!!n I already put 2 tbsp full on a plate to try immediatly on toast... heaven!

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