Its that time of year again when those of us who grow our own fruits and veg, tend to be overloaded with an abundance of natures goodness. I have a glut of super juicy tomatoes, screaming out to be made into something...anything. I've done the usual 'Ragu' sauces, the soups, even pesto ( not so lucky with this!) I wanted something that I could eat later on in the year and invoke a sweet reminder of the past summer days.... CHUTNEY.
AH YES CHUTNEY - a beautiful condiment for any serious cheese lover and bread maker. Chutney is a sweet and spicy mix of fruits and veg combined together with vinegar, spices and sugar, to produce this 'sticky-thick' jam type substance that brings the taste of any decent cheese out of its shell, gives your taste buds a sensational workout of flavours and transports you back to those soft Autumn days.
So with bowls full of sweet juicy tomatoes I decided to make TOMATO AND 'BIRDS' CHILLI CHUTNEY. The chilli's are from Thailand, Birds chilli's , that I planted in the springtime and have flourished under the Egyptian sun. They are hot when eaten straight from the bush, and I have wept a tear or two when trying them, but when combined with other ingredients, they give a 'slight kick' taste to food, but can be hot if you use the seeds!! I opted to use 2 green chilli's as my family do not like it to be 'burning' ! ..... pfwww and NO SEEDS.
EQUIPMENT
Sterilised jars
Large saucepan
Lables
baking paper or proper 'jam' paper
STERILISED JARS:
I have been collecting all my old glass jars from various other sauces we have used up. Put these in a bowl of hot soapy water and give them a really good clean, remove the labels and scrub the 'glue' off. Change the water and put them to soak in hot water , lids as well - NO SOAP THIS TIME. Leave until ready.
INGREDIENTS:
1 -1.5 kg of sweet juicy tomatoes
2 green or red Birdseye Chilli's - other types can be used
2 medium white onions
1 teaspoon of mustard seeds
1 teaspoon black peppercorns
2-3oz raisins
*500ml Malt Vinegar ( brown) or white vinegar
2 teaspoons mixed spices - (I used 7 spice mix which is lovely and spicy )
1-tablespoon olive oil
DIRECTIONS FOR MAKING:
Chop up the tomato's in to 'rough' pieces - not too small
Chop up the onions in to medium pieces
**Cut the chilli in half, de-seed and roughly chop
NEXT:
Heat the olive oil in a large saucepan and add the mustard seeds - allow them to 'pop'
On popping, add the rest of the ingredients and bring to the boil - keep stirring all the time.
After 5 minutes, reduce the heat and leave to simmer, uncovered - approx 2 hrs - when all of the 'juice' has evaportated.
BE CAREFUL YOU DON'T BURN THE BOTTOM OF THE PAN! a little bit of 'juice' is ok
Back to the sink - take the jars and lids out and leave them to drain on the 'rack' - water will drip through. Try to avoid touching inside the jars as they are now sterilised.
When the 'chutney' is ready - transfer into the sterilised jars, almost to the top - put a 'round' cut out baking paper over the mixture and screw the lid on tight. Label your creation and leave on the counter to cool down. These then can be stored in a dark cupboard , ready for Thanksgiving, Christmas or whenever you want to transport yourself back to summer fall.
Me, well to big a temptation to put ALL the jars away - so today we had Jalepeno Jack cheese, Olive bread and Chutney - did it taste good? YOU BET IT DID ...well someone has to try it just in case!!!!!.....
If you enjoyed reading my post, then thank you - I hope it inspires you to go try
You are welcome to come follow me as new friends are always welcomed
HAPPY FALL TO YOU ALL
* Malt vinegar is best - I had to use white as no brown in Egypt!
** chilli seeds - don't disgard them- put on silver foil and put in the sun to dry out - then you can use these in chilli's etc