Chutney cooking

I am officially obsessed

with Chutney making...

 

I have about 6 jars  made

and will be looking for some more recipes soon...

The two on either side are Kasundi

a Indian style tomato chutney...

That is so yummy I have already opened 

one of the jars and am half way through already...

I would have to say I made this a bit milder than what it should have been

but I prefer mild not hot...

The one in the middle is an Apple chutney but I did find this a bit peppery 

and will be changing that recipe

next batch...

I have also made a Peach Chutney that is a little spicier

for my husband

and that tastes like a good chutney...

 

For the Kasundi I used the recipe HERE...

But did change a few things...

So I will write it out for you

if you like...

250ml olive oil

2 tablespoons turmeric

2 tablespoons ground mustard

2 tablespoon ground cumin

1 tablespoon garam Marsala

Heat the oil and place the above ingredients in a large pot

and gently heat...

Be careful it doesn't burn...

You just want to bring the flavours out...

In a separate bowl place

2 tablespoons of crushed garlic

2 tablespoons crushed ginger

1 tablespoon crushed chilli ( more if you like it hotter)

*I used the pre-made supermarket variety of these in jars...*

mix in 50ml of malt vinegar...

Stir well and add to pot...

Heat this all through for a few more minutes...be careful not to burn it...

and don't stick your nose in for a good smell

as it is could have you in a coughing fit...

Add to the pot

2 kg of  Cherry Tomatoes quartered

1 teaspoon of salt

125 grams of brown sugar

and 170 ml of malt vinegar

Bring to the boil

and the turn down a bit

and cook for about 1 1/2 - 2 hours...

Heat washed jars in oven on low heat..

Using an oven mitt pick up jars and place hot chutney into jars

until overflowing...

be very careful not to burn yourself...

Place lid on jar...

Wipe  outside of jar and let stand until cool to touch...

You will find that the jars with the metal lids the best to use...

The ones with the lid that has the "pop up" circle in the middle...

You will notice that the cooler the jar gets the button in the middle of the jar will depress

and vacuum seal the chutney inside...

Now that's it...

Oh! almost forgot...

It goes really well on crusty bread...

Yum!!!