Thursday, 18 January 2018

Mango Salsa Chutney

Mango chutney in January, I hear you say. These days you can buy Summer fruits, all year round in most markets and supermarkets. I am fully aware that mangoes in January is not seasonal, but we all could benefit from a tropical burst in our lives. I used to eat mango chutney, shop brought and to serve alongside a curry. However, making Newton and Pott mango salsa chutney, I don't think I'll go back to shop brought mango salsa chutney. For one, the mango pieces are chunky and juicy instead of the mainly pureed shop brought version. The mango salsa chutney was incredibly easy to make and even easier to eat.

2 red peppers
500g red onions
3 tbsp olive oil
sea salt and freshly cracked black pepper
2 small garlic cloves
3 birds eye chillies
2 limes
30g fresh ginger
1/2 tsp ground cinnamon
1/2 tsp chili flakes
250g light brown sugar
4 large mangoes
350ml cider vinegar

makes 3-4 300ml jars

Preheat the oven to 120C/100 (fan), gas mark 1/2. Halve the red peppers, remove their stalks and seeds then place them on a baking tray and cook in the oven for at least 1 hour. Once soft and browned, remove from the oven, peel off their skins then finely slice and dice them.
Peel and dice the onions. Heat the oil in a heavy-bottomed pan, then add the onions and a little salt and pepper and cook for about 10 minutes.
Meanwhile, peel the garlic, de-seed the chillies the finely chop them both.
Zest the limes then halve them. Peel and grate the ginger. Add the garlic, chillies, lime zest and halves, ginger, cinnamon and chili flakes to the onions and cook for another 10 minutes.
Add the sugar to the pan and caramelise for 5 minutes.
Meanwhile, peel, stone and cube the mangoes. Add to the pan with the vinegar and gently bring to the boil.
Simmer, stirring continuously for 20-30 minutes, until the chutney starts to thicken, add the diced red pepper and cook for a further 10 minutes.
Remove from the heat and take out the lime halves. Ladel into warm, dry sterilised jars, then seal.
You can eat this one the very next day but it will mature nicely if left for at least 4 weeks.
Keeps for up to 6-8 months unopened. Once opened, refrigerate and consume within 4 months.


Wednesday, 5 July 2017

The Jam Makers Garden Recipe, Review and Giveaway.

I am quite the avid jam, chutney and preserve maker. I love nothing more than buying ridiculously cheap fruits and vegetables from my local food market and turning them into wonderful preserves, to be eaten when the colder months set in. What I've never really considered to do is, as this preserve book, The Jam Makers Garden suggests, to grow my own seasonal fruit and vegetables and then turn them into a preserve. This idea, has two advantages for me; firstly, I love the idea of using seasonal fruits and vegetables that are not available all year round, turning them into a preserve which can be eaten in the dark depths of winner. Secondly, the idea of growing my own vegetables is sustainable and quite easy to do as long as you have the time.

The Jam Makers Garden, by Holly Farrell is on sale for £15:58 on Amazon which is a little pricey for a preserve book,  however I've also seen this book for slightly cheaper on other book websites.  

This preserve book is good for the experienced and amateur preserver. There are enough interesting flavour combinations to satisfy the more confident and equally there are easy to follow recipes for new beginners. If you are quite limited with knowledge about growing your own fruit and vegetables (this includes me as I only grow herbs in my back garden), there is a handy 14 page guidance to this art. There is another section on ensuring you make the best jams, such as sterilisation and how to ensure your jam is set.

There are a small number of accompanying photographs for the recipes, alongside photographs of the diverse range of fruit and vegetables used in the recipes. The chapters are split into three sections:
  • From the fruit garden: Spring and Summer and Late Summer and Autumn. 
  • From the veg garden: Spring and Summer and Late Summer and Autumn. 
  • From the herb garden.
There are a number of tantalising recipes that I want to try from all sections. From the fruit garden Spring and Summer, the recipes that I would like to make include: Blueberry Conserve, Bramble Jam. and Pear Caramel. From the veg garden section, I would love to make Beetroot Chutney, Carrot Jam, Sweetcorn Relish and Pumpkin Jam.  From the herb garden section, I would like to make the Herb and Flower Syrups.

So far, I've made the Pickled Rhubarb, I was slightly sceptical and worried about my teeth sampling raw beetroot. I should not of worried, this was crunchy and sweet.

Recipe for Pickled Rhubarb
Makes about 300g/10oz
300g rhubarb, preferably forced
1 1/2 tsp black peppercorns
3 juniper berries
3 tsp coriander seeds
90ml cider vinegar
2 tbsp water
45g caster sugar
1 tsp fine sea salt

Cut the rhubarb stems into uniform pieces 2cm/ 3/4 in long.
Pack the stems on end into a sterilised jar and add the peppercorns, juniper berries and coriander seeds.
Put the vinegar, water, sugar and salt into a small pan and bring to the boil, stirring to dissolve the sugar and salt.
Once they are dissolved and the liquid is boiling, pout it into the jar so that the rhubarb is completely submerged (tap the base of the jar gently on the work surface to dislodge any air bubbles) but there is still a clear 1cm 1/2 inch gap between the liquid and rim.
Seal immediately, and leave to mature for 2 days before eating. 

The lovely people at Frances Lincoln is giving one lucky reader a copy of The Jam Makers Garden.  To be in with a chance of winning this book, please follow the instructions below:

  • Follow the instructions on the Rafflecopter widget.
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  • Rafflecopter will pick a winner at random.
  • The competition will run from 5.7.17 - 6.8.17
  • Winners will need to respond within 5 working days of being contacted. 
  • The competition is open to UK residents, aged 18 or over. 
  • Frances Lincoln will post a copy of the book. 
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a Rafflecopter giveaway

Many thanks for sending out a copy of The Jam Makers Gardner. 
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