Having a store of home-made chutneys and pickles to see you through the winter months is a good way to introduce a burst of sunshine on a dreary winter’s day.
Especially when you spoon out delicious bread and butter pickle on to a slice from a fresh loaf and your favourite cheese.
Preserves are not difficult to prepare and are far superior to what you buy in a supermarket, they also make great hostess gifts which will be greatly appreciated.
Sterilising bottles:
* Wash them with hot soapy water by hand, thoroughly rinse them, then place them in the oven, 120°C, for at least 20 minutes.
* Take them out a few minutes before you want to fill them, while they are still warm and completely dry. Recycle interesting bottles and jars of different sizes.
* If you are using vintage jars or bottles and the lids are purely metal make sure they are thoroughly cleaned and sterilised before reuse, then put on a layer of wax paper before sealing.
* It is also important to remember, when cooking with vinegar, lemon juice or acid foods, use a stainless steel pot. This prevents the leaching of metal into the food.
Asian plum sauce
This is delicious in stir fries, over burgers and as a dipping sauce for spring rolls. Once you taste this, you’ll never buy a bottle of plum sauce again. Makes about 1.5 litres
Ingredients
2kg red plums, pitted
4 large onions, chopped
100g ginger, peeled and chopped
1 head of garlic, peeled and roughly chopped
250ml soy sauce
250ml rice vinegar
750ml white vinegar
1kg white sugar
2 whole star anise
Method
Put the plums, onions, ginger, garlic, soy sauce and vinegars into a large saucepan.
Bring to the boil and simmer uncovered for 20-30 minutes until the plums are very soft.
Remove and push the mixture through a sieve. Return the mixture to the saucepan and stir in the sugar and star anise.
Bring to the boil and simmer uncovered for 50-60 minutes, stirring frequently until thickened and creamy in appearance.
Remove the star anise and discard. Bottle and seal in sterilised bottles.
Tomato chutney
This is delicious served with pies, cold meats and cheeses. Makes 500ml
Ingredients
1kg ripe tomatoes, peeled and chopped
2 onions, chopped
250ml raisins
2 large apples, peeled, cored and chopped
350g white sugar
250ml cider vinegar
10ml salt
3ml ground allspice
3ml cinnamon
5ml ground ginger
3ml cayenne pepper
a good grinding of black pepper
Method
Put all the ingredients into a large saucepan and heat gently until the sugar has dissolved.
Bring to the boil, then simmer over a low heat, stirring frequently until mixture is thick. Remove from heat and mash with a potato masher until well blended.
Spoon mixture into sterilised bottles and seal. Leave to mature for one to two weeks before using.
Bread and butter pickle
These are delicious served with cheese and cold meats. Makes about 500ml
Ingredients
2 x 450g punnets of gherkin cucumbers
3 onions, thinly sliced
salt
375ml cider vinegar
250ml white sugar
2ml ground turmeric
5ml mustard seeds
5ml fennel seeds
Method
Thinly slice gherkins with a mandolin or a very sharp knife and put them in a sieve. Mix in the onions. Sprinkle with salt and leave to drain for a few hours.
Rinse and pat dry with paper towel. Combine the vinegar, sugar and spices in a saucepan and bring to the boil. Simmer for 6-8 minutes until slightly thickened.
Add the onions and gherkins and boil for 1 minute. Pack into sterilised jars and seal. Once opened, store in the fridge.
Angela Day, Sunday Tribune