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                             Chutneys and Preserves

Easy tomato chutney

MAKES 1 LARGE JAR

COOKS IN50 MINUTES

Gluten free, Dairy-free

NUTRITION PER SERVING

Calories

18

Ingredients

250 g red onions

500 g mixed-colour tomatoes

1 fresh red chilli

75 ml red wine vinegar

140 g brown sugar

Method

Peel and finely slice the onions, roughly chop the tomatoes and deseed and finely slice the chilli.

Put everything in a pan, season to taste and stir well to combine. Simmer for 30 to 40 minutes or until jammy. Pour into a sterilised jar and leave to cool. Keeps for up to 4 weeks in the fridge. Perfect on toast with a chunk of cheddar.



Coriander & mint chutney

Works beautifully with many starters and main meals .

SERVES 8

COOKS IN10 MINUTES

Vegetarian, Vegan, Gluten-free, Dairy-free

Calories

8

Ingredients

100g fresh coriander

100g fresh mint

3 fresh green chillies

1 lime

1 teaspoon salt

½ teaspoon granulated sugar

3 tablespoons water

Method

Pick the leaves from the coriander and mint, and cut the stalks off the chillies.

Put the herb leaves and all the other ingredients into a blender or food processor. Squeeze in the lime juice, then blend to a smooth paste.

Serve straight away, or keep this chutney, refrigerated, in an airtight container for up to 5 days.



Coconut chutney

SERVE WITH CRISPS OR CANAPÉS AT PARTIES

SERVES 8

Gluten-free, Vegetarian

Calories

105

Ingredients

1 coconut

2 fresh green chillies

80g roasted peanuts

1 teaspoon salt

150ml water

5 tablespoons natural yoghurt

1 tablespoon vegetable oil

1 tablespoon black mustard seeds

4 dried red chillies

10 fresh curry leaves

Method

Shell the coconut, and cut the flesh into small pieces. Cut the stalks off the fresh chillies and then roughly chop. Add to a blender with the coconut chunks, peanuts, salt and water. Blend until the mixture is fine.dd the yogurt and blend again to a smooth paste. Transfer the mixture to a bowl.

In a small pan, heat the oil over a low heat. Add the mustard seeds, dried red chillies and curry leaves and cook until the seeds begin to pop. Tip the tempered spices and the oil into the coconut chutney and mix well. This chutney will keep, refrigerated, in an airtight container for up to 2 days.



Tomato & garlic chutney

This is beautifully refreshing for a hot summer’s day and also very comforting with warm food in winter.

SERVES 8

Dairy-free, Gluten-free, Vegan, Vegetarian

Calories

37

Ingredients

8 garlic cloves

8 tomatoes

200ml water

1 tablespoon vegetable oil

pinch of asafoetida

1 teaspoon black mustard seeds

1½ teaspoons salt

1 big handful of fresh coriander leaves

1 teaspoon chilli powder

1½ teaspoons granulated sugar

Method

Peel the garlic, and then roughly chop along with the tomatoes. Put them in a pan with the water, bring to a simmer, then cover and cook over a low heat for 10–15 minutes. Take the pan off the heat and leave to cool a little. Transfer the contents of the pan to a blender and blend the mixture to a paste. Heat the oil in a small pan set over a low heat. Add the asafoetida and, when it is fragrant, add the mustard seeds. When they begin to pop, add the tomato paste and salt. Cook over a low heat for 15–20 minutes until the mixture becomes a thick paste. Finely chop the coriander, then add along with the chilli powder, coriander and sugar and mix well. Leave the chutney to cool a little before serving. This chutney will keep, refrigerated, in an airtight container for up to 3 days.



QUICK PICKLES, FLAVOURED WITH THYME AND BAY

MAKES TWO 1-LITRE JARS

COOKS IN30 MINUTES

Vegetables, Dairy free

Calories

27

Ingredients

500 ml red wine vinegar

1/2 bunch of fresh thyme

500 ml white wine vinegar

4 fresh bay leaves

500 g red onions

500 g white onions

Method

Get 2 pans and add 1 tablespoon of sea salt to each. Add the red wine vinegar and thyme to one pan and the white wine vinegar and bay to the other.

Keeping the colours separate, peel and slice the onions using a food processor, or you can slice them finely with a knife.

Place both pans over a high heat and bring to the boil. Place the red onions in the pan with red wine vinegar and the white onions in the other pan.

Reduce the heat to medium and cook for 2 to 3 minutes, pushing the onions down with the back of a wooden spoon to stop them rising to the surface.

As soon as the onions have softened, use a slotted spoon to transfer them into sterilised jars. Ladle over the vinegar, then close the lids and leave to cool. These can be eaten straight away, but if you leave them for at least 2 weeks they’ll taste amazing.




Cranberry and Pear Relish

This relish is wonderful with a tangy aged cheddar, on toast for breakfast or as an instant flavour booster in Baked Chicken.

Prep time:10 minsCook time:30 mins

Makes:about 4½ cups

3 firm pears, peeled, cored and diced

3 cups fresh or frozen cranberries

1½ cups sugar

1 cup currants

finely grated zest of 2 oranges

1 cup freshly squeezed orange juice

juice and finely grated zest of 1 lemon

2 tsp cinnamon

1 tsp five-spice powder

Combine all ingredients in a large stainless-steel pot. Bring to a boil over high heat, stirring to dissolve sugar. Reduce heat and boil gently, uncovered, stirring occasionally, until slightly thickened (25 minutes). Ladle into sterilised jars and seal with sterilised lids.

SWAP IT OUT: Also good with apples.


Radish pickle

SERVES 2

COOKS IN20 MINUTES

Vegetables, Dairy-free

NUTRITION PER SERVING

Calories

30

Ingredients

1 bunch of radishes

2 tablespoons red wine vinegar

2 tablespoons caster sugar

Method

Trim and finely slice the radishes.

In a bowl mix together the vinegar and sugar.

Add the radishes and toss together, with a pinch of sea salt, leaving to marinate for 10 to 15 minutes.




South Indian pumpkin pickle

Can eaten in a cheese sandwich

MAKES 1 LITRE

COOKS IN1H 15M PLUS COOLING

DIFFICULTYSHOWING OFF

Dairy-free, Gluten-free, Vegan

Calories

84

Ingredients

2 red onions

3 cloves of garlic

2.5 cm piece of ginger

500 g pumpkin

2 fresh green chillies

vegetable oil

1 teaspoon mustard seeds

1 teaspoon fenugreek seeds

1 tablespoon ground coriander

1 tablespoon ground cumin

1 tablespoon turmeric

1 x 400 g tin of plum tomatoes

6 limes

cider vinegar

250 g brown sugar

Method

Peel and finely slice the onions, then peel and grate the garlic and ginger. Peel, deseed and chop the pumpkin into 2cm chunks, then halve and deseed the chillies. Put aside for later.

Drizzle 2 tablespoons of oil into a large saucepan over a high heat. When the oil is smoking hot, add mustard and fenugreek seeds, then stir in the onion, garlic and ginger.

Reduce the heat to medium and cook, stirring, until the mixture is dark brown and smelling fantastic. Add the ground spices, cook for 1 further minute, then add the tomatoes, breaking them up with the back of a wooden spoon. Bring to the boil and simmer gently for a few minutes.

Finely grate the lime zest into the pan. Squeeze the lime juice into a measuring jug and top up to 500ml with cider vinegar. Pour into the pan, add the pumpkin and chillies, and bring back to the boil. Cook for a further 10 minutes, or until the pumpkin is just cooked.

Lift the pumpkin out with a slotted spoon and set aside. Add 1 ½ teaspoons of sea salt and the sugar to the pan, and continue cooking until the liquid has reduced and thickened.

Fold the pumpkin back into the pan, then spoon the pickle into sterilised jars. Seal the jars straight away and leave to cool. The pickle will be ready to eat in a few weeks time.



Spiced plum chutney WITH FRESH BAY, CINNAMON & ALLSPICE

MAKES 500ML

COOKS IN1H 30M PLUS COOLING

Dairy-free, Gluten-free

Calories

225

Ingredients

vegetable oil

4 shallots

1 kg mixed plums

3 fresh bay leaves

1 cinnamon stick

5 cloves

½ teaspoon ground allspice

½ teaspoon ground ginger

400 g brown sugar

1 orange

cider vinegar

Method

Drizzle 1 tablespoon of oil in a large pan over a low heat. Peel and slice the shallots, then cook gently, or until softened and golden brown. Meanwhile, stone and chop the plums.

Add the bay leaves and spices to the pan, fry for 1 minute then stir in the plums. Add the sugar and finely grate in the orange zest.

Squeeze the orange juice into a measuring jug and top up to 450ml with cider vinegar. Add to the pan and bring to the boil, then reduce the heat and simmer slowly until most of the water has evaporated and the chutney is reduced and thick, stirring now and then as it cooks.

Spoon the chutney into sterilised jars and seal straight away. Leave to cool and store in a cupboard for a few weeks before eating.