Summer is Here


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*


  1. In a heavy based large pot heat oil over medium heat add peppers and onion. Cook out for 15 minutes.
  2. 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.
  3. 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.

Rhubarb Vanilla Bean and Granny Smith Apple Jam

End result; Rhubarb vanilla bean and Granny smith apple Jam.

Rhubarb Vanilla Bean and Granny Smith Apple Jam

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


  1. Combine rhubarb, apple, lemon juice and water in a heavy based sauce pan.
  2. Over a simmer stew fruit to release natural juices, then bring to a boil for 5 minutes.
  3. Gradually poor in sugar and dissolve, bring to the simmer and cook for 45 minutes, constantly stirring.
  4. Test jam with the frozen plate test to see if its ready for bottling, remove from the boil every time you test..
  5. Pour into hot sterilized jars and seal while hot. Once cool date label, and maybe decorate adding a personal touch.


Preserving My Sunday

Fresh quality ingredients straight from the Otago Farmers Market to my kitchen bench.

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.

Heirloom Green Tomato and Ginger Chutney

Green Tomato Ginger Chutney

Quick and Easy Cupboard Keeper- Green Tomato and Ginger Chutney

The house filled with sweet smells of ginger and apple , tangy notes of vinegar and chili one way to entice the neighbour’s with this delicious aroma wafting out of the house.

1.5kg heirloom green tomatoes, diced
3 tsp. fresh root ginger, grated
3 garlic cloves, crushed
1 red capsicum, sliced
2 green apples, cored and sliced
1 3/4 cup. white vinegar
1 3/4 cup. brown sugar
3 tsp. salt
1/2 tsp. chili powder


  1. Combine all ingredients in a large pot and simmer for 2 hours, stirring occasionally to avoid sticking.
  2. With a stick  blender, blitz hot mix until slightly smooth, you want some lumps of tomato and apple to give it texture and body.
  3. Sterilize 5-6 medium jars and lids.
  4. Place hot jars on a tea towel, fill with hot chutney, clean the rim of the jar and seal while hot.
  5. Cool on a wire rack, then place in the cupboard. (don’t forget to date the jars)
  6. Last for up to 3 months in dry, cool cupboard and up to 3 weeks refrigerated after opening.

Perfect for serving on a cracker with cheese, folded through plain rice for a tasty change. Great to gift to friends or family.

Let me know how your chutney making went.