Pickles / Chutneys

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Kiwifruit & Banana Chutney   by Judy Allen  Put all the ingredients in a pot and bring to a boil. 900gms kiwifruit, peeled and sliced (you could substitute feijoas!), 2 bananas peeled & chopped, grated zest of 1 lemon, 3 red onions, finely chopped, juice of 3 lemons, 1 cup raisins, 1 cup packed brown sugar, 1 tsp ground ginger, ½ tsp cayenne pepper, ½ tsp freshly ground nutmeg, 1 tsp allspice, ¼ tsp ground cardamom, 1 tbsp salt and 1 cup white vinegar. Lower the heat and simmer uncovered for around an hour until thickened. Pour into dry, sterilised jars. Eat with cold meats and on cheese sandwiches – YUM!

Pickled Cucumbers   by Paul Roudenko
As the cucumbers pickle and ferment, the mix may tend to run over, hence the tray. Use a sterilised glass or porcelain container for storing, acids and salt in the mix will react with metals in container, capping or seal. Good with a cold beer and a bit of wurst. Pack cucumbers into jar (less than 100 mm or less in length is best, to fill container) together with half garlic (half head (roughly 5/6 cloves), peeled and 6 chillies, add  one-third  cup of vinegar (apple cider or other). Allow 30mm space at top. Boil 1 litre of water and pour into one litre container with 1 heaped tsp of sugar, 3 heaped tsps salt, pinch of dill, pinch of caraway, pinch of coriander, pinch of fennel, pinch of pepper, pinch of mustard, 1 bay leaf or you can use 1 tsp of pre-mixed pickling spice (however it may be a different mix of spice).  Allow to steep and cool until warm. Pour mix onto cucumbers, top up with small amount of cooled boiled water if necessary, and cover. Cucumbers must be fully submerged, they will tend to float, and may have to be weighed down to ensure they stay submerged in the brine. Stand jar on tray (they will ferment and bubble) for 2 days in cool spot. Refrigerate for 2-3 weeks, then adjust water, salt, sugar or vinegar if necessary, however always use boiled water, and seal.  Will keep for 12 months (if they last that long).

Spiced Cherry Tomato Chutney    contributed by Diane Moschella
1 onion finely chopped, pinch coriander, 2 finely chopped cloves of garlic, pinch cloves, 2-4 small red chillies-chopped, ½ tspn nutmeg, olive oil, small pinch cumin, 4 anchovy fillets-mashed, ½ cup cherry tomatoes, ½ cup brown sugar, S + P, about 8 fingers of good red wine vinegar. Using a large frypan, slowly fry onion, garlic and spices in a little olive oil til soft. Add anchovies and tomatoes.  Toss and add sugar, vinegar, S+P,   Bring to boil, stir and simmer gently about 30 minutes.  Bottle.  Chutney improves in flavour over time.  Keeps in frig 1-2 months.  Makes about 1 cup.  I add a small amount of sultanas. We have been using this all season and it goes great hot or cold with any meats or vegetables.  We have used it as a pizza topping as well.