Jamie at Home: Cook Your Way to the Good Life by Jamie OliverI must have had this book for about a decade now, and dont see myself parting with it any time soon. I bought it around the time I first got into growing vegetables myself, if you ignore the years I helped my dad with his vegetables when I was a child. I even ate almost all 40 of his baby cabbages straight out of the ground when I was about 3 years old, oops. Its amazing what a child can achieve while their parents arent looking, ha ha.
This book is full of tips on how to grow fruit and vegetables in your own garden or allotment, along with tasty recipes using the items youve managed to grow yourself, which is always a satisfying feeling.
Chili Garlic Tomato Chutney Recipe
Easy tomato chutney
I have never been a big fan of chutney, mainly because I have only ever had the commercial variety. After some research, I found a great recipe here. I modifed it to halve the sugar content, and added some dried chili flakes for a bit more kick. It tastes amazing — I think I will be putting this on my cold meat and salad sandwiches that I take to work from now on. I enjoy making strawberry jam and hot pepper jelly. Your relish looks absolutely wonderful. I need to go shopping for jars!
Indian tomato chutney
Cheeky chilli-pepper chutney Adds a warming kick where you want it. Dairy-free df Vegan vg Vegetarian v Gluten-free gf. Cheeky chilli-pepper chutney Adds a warming kick where you want it Dairy-free df Vegan vg Vegetarian v Gluten-free gf. Makes g. Cooks In 1 hour. Difficulty Super easy.
If you want to preserve it though, make sure you sterilise your jars by rinsing them in boiling water before you start. Indian tomato chutney Serves: 2 x g jars Cooking Time: 30 mins Ingredients 2kg ripe tomatoes 1 clove 5ml cumin seeds 5ml sea salt olive oil 3ml black mustard seeds 3 small fresh green chillies, halved and seeded 2 garlic cloves, finely chopped a thumb-sized piece of ginger, peeled and grated a small bunch of fresh coriander, leaves picked, stalks finely chopped 5 curry leaves, optional 1 red onion, finely sliced g brown sugar ml cider vinegar salt and freshly ground black pepper, to taste juice of 1 lime Instructions 1 Bring a large pan of water to the boil and throw in the tomatoes. Count to 20, tip the pan into a colander and refresh the tomatoes with cold running water. Cut the peeled tomatoes in half, squeeze out the pips, discard them and chop the flesh into chunks. Heat a stainless-steel pot, big enough to hold all the ingredients, and pour in a good splash of oil. Add the mustard seeds and when they pop, add the ground-up spices, chilli, garlic, ginger, coriander stalks and curry leaves.
Hi, I actually loves the way you describe the steps in dishing out this dish. Very precise. Keep up the good work! That looks absolutely gorgeous! How long would you say it would keep refrigerated?