As sit here enjoying the last days of my summer holiday before I head back to work. I thought why not do some preserving, I had gifted Rhubarb and Vanilla Bean Compote to family for Christmas and was thinking I better do some savory stuff instead. I absolutely love chutney’s and relishes they can just finish a simple dish of perfectly!
This chunky smokey sweet chutney is great for using up any over ripe tomatoes. Hints of basil and fresh oregano team heavenly with smokey deep flavour from the peppers.
Green Pepper and Tomato Chutney
500g green peppers, core, seeded and sliced thinly
1 brown onion, diced
1 tbsp oil
2 garlic cloves, rough chop
400g diced tomatoes
2 tsp paprika
3/4 tsp ground coriander
1 tsp salt
1/4 tsp pepper
6 fresh basil leaves, rough chop
1 tbsp fresh oregano
1 cup malt vinegar
1 1/2 cup brown sugar
pinch chilli flakes (more if you like spice)
1/8 tsp liquid smoke*
In a heavy based large pot heat oil over medium heat add peppers and onion. Cook out for 15 minutes.
Once sweated add all following ingredients , bring to the boil and reduce to a simmer for 1-1/2 hours until reduced and thick. Stir often to prevent chutney from burning.
Pour into a sterile jar, seal.
Yeild: 500/800g chutney
*Liquid Smoke can be found at gourmet food store or online. This is not essential but adds a beautiful smokey flavour for the chutney.
Simple Easy and tastes out of this world. Sweet Vanilla notes with bursts of apple and tangy sweet rhubarb. Perfect on a hot scone, toast, served on ice-cream or even folded through plain yoghurt the possibility’s are endless!
500 grams rhubarb, washed and cut 2 cm chunks
500 grams green apples, peeled, cored and cut into 2cm chunks
880 grams white sugar
1 vanilla bean, split in half
1 lemon, juiced
250 ml water
Combine rhubarb, apple, lemon juice and water in a heavy based sauce pan.
Over a simmer stew fruit to release natural juices, then bring to a boil for 5 minutes.
Gradually poor in sugar and dissolve, bring to the simmer and cook for 45 minutes, constantly stirring.
Test jam with the frozen plate test to see if its ready for bottling, remove from the boil every time you test..
Pour into hot sterilized jars and seal while hot. Once cool date label, and maybe decorate adding a personal touch.
Peel, core and cut apples into 2 cm size chunks.
Cut rhubarb and apple to the same size chunks.
Dissolve sugar into stewing rhubarb and apple.
Skim all white foam off the boiling mix before bottling.
I use a silicon funnel to fill my jars, best way to avoid spillage.
End result; Rhubarb vanilla bean and Granny smith apple Jam.
Styling and decoration, give it your own personal touch. Great for gifts.
Fresh quality ingredients straight from the Otago Farmers Market to my kitchen bench.
Jams and Preserves
Jams and preserves are perfect ways to hold on to and eat delicious fruit and vegetables when not in season. From pickles, chutneys to jams and sauces the possibilities are endless. One thing I have just started really getting into. Yesterday I made mixed berry jam and a few weeks ago I made Heirloom Green Tomato and Ginger Chutney. I think I have the preserving bug and what a great one it is to have!
Rhubarb, Vanilla bean and Granny Smith apple jam on the go today. Rhubarb and Granny smith apples from The Otago Farmers Market in #gigatowndunedin .
Omega Plum and Green apple Jam
Quince and Cranberry Jam
Check back later for the finished products and achievable recipes that anyone out there can make.