Posts Tagged ‘homemade’

KimchiFriedRice3I think everyone has certain rules or considerations before people can be considered as friends.  There are obvious considerations such as not being a complete tool or tosser in order to be looked upon as a friend… unless you like those qualities in people.  Some people prefer to limit their friendships with folks who have like-minded religious or political beliefs.  Ok, cool.  That’s fine.  I have certain rules and guidelines as well.  I can’t be friends with people who don’t like to suck the brains and guts out of shrimp heads when eating whole shrimp, or are grossed out when I do.  For those of you who don’t do that, you don’t know what you’re missing.  I also can’t be friends with people who refuse to try kimchi.  It’s cool if you don’t like it but as long as you’ve tried it.  But to flat out say that you won’t even taste it… that’s the culinary equivalent of being a narrow-minded bigot if you ask me.

I kid, I kid.

I’m not that serious, but you can see the point I’m getting at.  I often ask people who refuse to eat or try kimchi why they won’t taste it.  I get responses such as, “Isn’t it fermented?  Meaning that it’s rotten cabbage?”  Why yes.  Yes it is.  I often follow that up with counter questions of my own.  “Do you like cheese?  Oh you do?  Well you realize that’s rotten milk, right?”  “Do you like wine?  Oh you do!?  You realize that’s rotten grape juice, right?”  “Do you like beer?  Who am I kidding… of course you do!  You realize that’s rotten barley juice, right?”  And finally, “do you like sauerkraut?  Perhaps with your Rueben sandwich or with your hotdogs and brats?  Oh you do?  Well what do you know… kimchi is pretty much the exact same thing except spicier.”  Free your minds, people.KimchiFriedRice1

I’ve seen kimchi fried rice on menus in Korean restaurants before but I’ve never taken the plunge in ordering it.  I’ve of course had my fair share of kimchi and would be very happy eating it with plain rice.  Cold kimchi and hot rice is a typical lunch in Korea for the working class and it’s more than enough to make me happy.  But I started thinking about other uses for the kimchi I had bought at the local Asian store and decided to scour the internet for a kimchi friend rice recipe. One of my favorite accompaniments for kimchi is barbecue and I recently made a rack of ribs (that’s another post for another time) that went perfect with it.  The sweetness of the barbecue sauce with the richness of the fatty ribs with white rice and a side of cold spicy/sour/acidic kimchi hits a lot of flavor combinations that would make any palette dance.  But I wanted to try something different and dug up a kimchi friend rice recipe that I made some tweaks to form my own

Ingredients

-Previously cooked rice.  Preferably cooked 1-2 days before.  Enough for 3 servings or so.

-1 carrot

-Several shiitake mushrooms

-3-4 green onions (spring onions)

-Several garlic cloves (or less if you prefer)

-1 cup of kimchi

-Vegetable cooking oil

-1 egg per serving

-Salt and pepper

KimchiFriedRice2Start by heating cooking oil in a wok or large pan.  As the oil gets hot, julienne cut the carrot, chop up the shiitake mushrooms, chop up the green onions (save some for garnish), and mince the garlic.  Toss the julienned carrot, chopped up shiitake mushrooms/green onion, and minced garlic and let the flavors combine and soften.

As it’s softening, cut up the kimchi in a bowl using kitchen shears which would be a perfect tool.  The reason you’re cutting kimchi in a bowl is because if you do it on a cutting board, it will stain it and perhaps even leave a lingering smell.

Add the cut up kimchi to the wok and mix it in to incorporate it with the rest of the vegetables.  Add in the rice, and break up the clumps with the back of the spoon so that individual grains can pick up the sauce brought about from the kimchi and vegetable mixture.  It should have a light red tint.  Add salt and pepper as needed.

Before plating, fry a sunny side up egg on a separate pan.  Plate the fried rice, sprinkle some of the remaining chopped up green onion, and land the sunny side up fried egg on top.  Enjoy with Korean barbecue, or your own barbecue concoction such as ribs, beef brisket, or even pulled pork.  I’d put this up against any other version of friend rice around Asia as well (Chinese, Filipino, Nasi Goreng from Indonesia, etc.).

Plus for those out there who have yet to try kimchi, this is a great way to get an initial taste before eating it as an accompanying side dish as it is meant to be.

Mums Apple Pie.jpgSince my unexpected arrival back in Australia 2 weeks ago, I have been bunkering down at my parents’ house.  It has always been a place that I feel at home, get taken care of and can take some time to get my head on straight. I was fortunate to have one of my Apples.jpgclosest friends K and her baby and husband come up the first weekend for Sunday lunch. This was a wonderful distraction and enjoyable afternoon, a great way to get my mind of my own troubles.

I managed to help Mum whip up some food, making a mushroom risotto and some fresh bread. However in my less than stellar state I let Ingredients.jpgMum cook dessert. Mum’s apple pie (that is actually her sister’s husband’s grandmother’s recipe… yes it is one of those recipes) is sweet, delicious and not like the apple pies you get in the US. It has a sweet shortcrust pastry rather than the more savoury kind you get in the US.Pastry.jpg

Firstly put on the apples to stew… Just peel and slice up some granny smith apples and add them to a pot with 2 tablespoons of sugar.

For the pastry, beat 125 grams of butter and ¾ cup of sugar together until creamy. Add in 2 eggs, 1 at a time, beating well after each addition. Next mix in 1 teaspoon of vanilla Rolling.jpgand a pinch of salt. Then gradually mix in 2 cups of self-raising flour, ½ cup of plain flour and ½ cup of cornflour. Mix this until everything is combined.

Filling.jpg

The rest is simply rolling out the dough for the base and the top. Filling the pie with thecooled apples and then baking.

It bakes in a 180C oven for about 30 minutes or until the crust is golden brown. The great thing is that because the apples are cooked you’re Pie.jpgjust cooking the pastry until it is crispy.

This is now my new go to sweet choice for when I am down… not chocolate or icecream… Mum’s apple pie. Served with a dollop of icecream or fresh cream, it is just the perfect way to end a Sunday lunch or any lunch or dinner or breakfast… my new comfort food. Thankfully though it isn’t hard to make it is just time consuming enough for me not to make it too often… otherwise I could be in big trouble! Delicious, sweet and crispy… give it a try, it is guaranteed to help warm your heart!

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Plum & Lime Jam.jpgWalking through one of our local supermarkets recently I had a flash back to childhood when I saw mountains of delicious red plums on sale… not just for sale but on sale for a ridiculously low price! J. watched with wide eyes as I kept adding more and more plums to my bag! I explained to him that mum used to make plum jam at home and nothing tastes quite as delicious as homemade jam.

The plums weren’t completely ripe so I decided to wait until the weekend to make my jam. During the week I kept trying to think of another ingredient I could put with the plums to make it a little more interesting and possibly even more delicious. It wasn’t until Saturday morning when I was getting prepared to start cooking that I looked down and saw some limes… Plum and lime jam – of course!

My mum’s recipe is 1:1 ratio of fruit and sugar… delicious, yes but high in sugar so I thought I would play with it a bit. I used 4 pounds of red plums that I cut in half and took out the seed. I didn’t cut them smaller because I wanted my jam to have some chunks of fruit in it. Plums and Sugar.jpg

My 4 pounds of halved plums went into a large. I had tasted the plums and they were really quite sweet so I decided to just add a single cup of sugar to the pot. I thought I could always add more later if it wasn’t sweet enough, but in the end I didn’t need to.

I put this pot onto the stove on a medium heat to start the stewing process. I added 1/2 cup of lime juice to the pot and stirred everything together. How easy is that! I just left everything to bubble away while I cooked some other things (fresh bread, triple chocolate marble mudcake – posts to come soon on those!)

Bubbling away.jpgI occasionally stirred the mixture to make sure it wasn’t sticking and also tasted it a couple of times to see if it was too tangy and needed more sugar. Once it was the consistency I wanted – jammy! I turned off the heat and let it cool. While it was cooling I sterilized a few jars.

I loved how this turned out, it was both sweet and tangy. The lime really gave the plums a zesty lift and made sure that the jam wasn’t just completely sweet. J. tried it out on some of the bread I had just baked and really enjoyed it. He like that it was tangy and tasted so purely of plum!

I really enjoyed making this. I haven’t ever made jam by myself and have only watched my mum do it when I was really young. I really only remember licking the spoon. For a first time effort I think I did well. We have a large supply of plum and lime jam now so I won’t need to make any for a while. I might even give some away as edible gifts… always a yummy present. It might make a great Christmas gift in a few months since it is such a fabulously festive color.

Now I just need to think of some other interesting jam combinations!

Baileys Chocolate Balls.jpgEvery year for as long as I can remember my mother would make rum balls for Christmas. I would even spend hours in the kitchen helping her make them… getting my hands all sticky rolling the balls and covering them in coconut. When I was young I was never tempted by them and then when I got to an age where things with alcohol in them were mighty attractive I found out I had a bad reaction to rum… (not just from drinking too much). So even after all these years I hadn’t ever enjoyed these delicious bites. This year I thought I was going to make rum balls but make them so I could eat them.

I started this process by checking out what alcohol we had in Fruit in baileys.jpgthe house… bourbon, whiskey, vodka and Baileys… the obvious choice to me was the Baileys, plus it is really the only one J. would like. Yes, I drink the other things. I also had the challenge of replacing weatbix, which mum uses in her recipe, that I can’t find here in the US. I decided to use a plain cookie as a substitute for these. I just picked up some plain butter cookies from Cost Plus World Market

Cookies.jpgNow the problems have been solved… time to cook.

In a sealable container I put 2 cups of mixed dried berries, I used cherries, cranberries and raisins. To this I added 1 cup of Bailey’s Irish Cream and mixed everything together. I then refrigerated this for 24 hours…

24 hours later…Dry ingredients.jpg

I took the berries out of the fridge and let them come to room temperature. In a large bowl I put 2 tablespoons of cocoa, 1/2 cup of shredded coconut and 1 packet of plain cookies that I had already blitzed in the food processor so it was a chunky crumble. I added the berries and Bailey’s mixture to the bowl and mixed everything together Condensed Milk.jpguntil it was all combined.

Last thing for the mixture was to add 1 can of sweetened condensed milk and stir everything together. This is of course where it gets very sticky and quite difficult to mix together. If necessary get in there with your hands to make sure everything is evenly combined.Ready to roll.jpg

Now it gets really messy. I had to roll teaspoons of the mixture in my hands and then drop them into a bowl of chocolate sprinkles and cover them completely. I found the trick to rolling these successfully was to keep a bowl of hot water next to me that I could regularly dip my hands in to clean them Rolling.jpgoff. So I rolled and rolled and rolled and 70 balls later, yes 70, I had finished.

I put them into the refrigerator to harden and sat down and relaxed! J. was my guinea pig and I gave him one to try. He really liked them, he is not a big alcohol person so this was a success. If he didn’t think they were too boozy then everyone, including people at his office, would be fine with them. I must admit they were really tasty… just tiny, single bites Chocolate Sprinkles.jpgof boozy, chocolaty goodness! These got added to my little boxes and bags of goodies for friends, something decadent and a little different too.

So I finally tasted rum balls, well kind of… I am calling these Bailey’s Chocolate Balls… my favorite new invention!

Box of Goodies.jpg

We are still getting over our Thanksgiving Day feast, so I am not ready to talk about what I cooked… I need my system to process it before I can even think about it again. I thought that I might share what I made J. and I for dinner Thanksgiving Eve instead.

Over the last couple of years we have started a tradition of having a seafood feast on Christmas Eve and Thanksgiving Eve to start our celebration early! This year we wanted to make Chilli Crab but unfortunately we couldn’t get any of the fresh crab we wanted. So I convinced J. that we should have chilli mussels instead. Only problem, I was going to be making this one up! We bought 2 1/4 pounds of cleaned mussels and headed home!

At home I set J. to work de-bearding the mussels while I prepared everything else. I finely minced 4 cloves garlic and 1 large shallot. I had 2 tablespoons of hot olive oil in a large pot heating and I added the shallot and garlic to the oil to sauté.

As these were softening I diced up 1 red jalapeno chilli and 2 thai chillies and then added these to the garlic and shallots. Lastly I finely chopped 1/2 a cup of parsley and added half to the pot. I let this cook for just a minute before I added the mussels. These of course had been beautifully de-bearded by J.

I mixed the mussels and the other ingredients so they were so evenly combined. Now it was time to add in all of the liquids. First I added 1 cup of white wine and let it deglaze the pot a little. Then I added 1 cup of chicken stock and mixed everything together again, being gentle so I didn’t crack the mussel shells. I let the liquid come up to a simmer and then covered everything to let the mussels steam.

It only took a couple of minutes for the mussels to open. Once they had I added 1/2 a cup of cream and the rest of the parsley. I gently mixed all of this together for another minute before serving it up in large bowls with some crusty bread on the side.

We sat to eat and it smelt fantastic. The combination of the tiniest bit of spice and the mussels was just perfect. J. was soooo happy with this. The broth was delicious and dipping the bread into it was perfect. I thought the mussels were cooked perfectly, still plump and juicy! The other good thing is that though we were both full at the end of dinner it wasn’t so heavy that we wouldn’t be full Thanksgiving Day.

I love to experiment and a lot of the time they don’t turn out the way I had imagined but this time around they were better than I could have hoped for!!!

Sunday, another day of watching football again so another idea was needed for snacks. I thought I would have a go at making pizza for the first time in about 12 years. When we were growing up, before we had the option of Dominos, Pizza Hut or whatever, my mum used to make pizza at home all the time. Mum being Italian and the fact that I grew up in a very small town made buying takeout pizza not an option until I was about 14.

J. had never made pizza from scratch before so I thought it would be a fun thing for us to do together, or for him to at least assist me a little. He makes a great assistant in the kitchen, especially since his knife skills are far better than mine. We had bought a range of ingredients to make 2 different types of pizza. The 2 we were making were a proscuitto, mozzarella, tomato and basil pizza and then a spicy salami, caramelized onion, mozzarella and basil pizza.

While we were cooking our breakfast I decided to prep all the toppings so we wouldn’t be dragged away from the footy for too long when we were ready to eat. First I mixed together the ingredients for the tomato sauce. In a bowl I mixed 4 tablespoons of tomato paste, 2 tablespoons of water and then a teaspoon of dried oregano, basil, thyme and garlic salt. I stirred all of this together until it was a good consistency and would be easily spread on the bases.

Next I caramelized the red onion. We had just cooked bacon from breakfast so we used a little of the bacon fat to carmelize the onion. This tasted amazing and I think all onion should be caramelized in bacon fat… not healthy but incredibly delicious.

I then started to prep the dough. In a small bowl I put 1 cup of luke warm water and mixed in 1 teaspoon of sugar. I added 2 teaspoons of dry yeast to the top of the water so it just floated. This just then got put aside for 5 minutes until it started to foam and was ready to add to the dry ingredients.

Meanwhile I sifted 3 cups of plain flour into a large bowl and 1 teaspoon of salt. I mixed these together and created a well in the center. Once the yeast was foaming I added it to the well and 1 tablespoon of olive oil. J. then came in and stirred all of this until it started to come together. I then dove in with my hands and kneaded it together until it had formed a ball.

On the floured kitchen counter I turned out the dough and started kneading. This was my Sunday morning workout. I kneaded the dough quite thoroughly for around 5 minutes until it had formed a smooth, stretchy dough. I put the dough in a bowl, covered with a tea towel and placed it in a warm, dry spot to proof for 30 minutes. The dough should at least double in size.

I preheated the oven to 220C degrees. I cut the dough in half and rolled them out on the floured kitchen counter. I rolled them to fit our pizza pans but because we like them crispy I rolled them quite thin. They ended up being about 5mm thick. Now for the fun part, J. and I got to top them.

We started with the tomato sauce and spread in evenly across both of the bases. For the onion and prosciutto pizzawe placed the toppings in this order. First was the caramelized red onion and then thick slices of fresh mozzarella, next we put super thin slices of prosciutto and then lastly a few strips of fresh basil. You could add the basil after it has cooked but I don’t mind the crunch you can get with the cooked basil.

The tomato and salami one was put together with mozzarella first, then salami, tomato and basil leaves. This one looked so pretty I was ready to eat it right then and there. We slipped both of these into the oven. In a gas oven or a really hot oven with pizza stones I would normally cook these for around 10 minutes. Our oven here is a little slow and we wanted crispy bases so we left the pizzas in for 16 minutes and then for put each of them under the broiler for about 1 minute to make sure the cheese was nice and bubbly.

The smell in the house when these came out was fantastic! We cut them up, piled our plates high and headed back to the football. J. was really happy. He like the salami one the best but also enjoyed the pop of the tomato on the prosciutto pizza. I loved the caramelized onion, which gave a really unique taste. Overall I think this was a great attempt after more than a decade between attempts! It certainly beat the cheap and easy option of ordering pizza, I think I can definitely give them a run for their money!

I spent last Friday in the kitchen. I was craving chocolate but none of my recipes for cakes or cookies were inspiring me. I had a craving for something that I couldn’t put my finger on so I thought, stuff it, I’ll wing it! I didn’t refer to any other recipes I just kind of decided to make it up as I went along… and from this was born my Chocolate Cookie & Peanut Butter Sandwich! Ok, so I might need to work on the name.

First up was the cookie. I wanted a rich chocolate cookie that was thin and crispy so it wouldn’t go mushy once the peanut butter filling was added. Be warned this recipe makes a lot of cookies, about 50 individual cookies before you join them into sandwiches.

In a large bowl I put 250 grams of softened unsalted butter and 2 cups of sugar. I created a giant mess but managed to beat this until it was light and fluffy. I then added 2 large eggs, beating them in one a time until they were completely combined. Next I added 1 teaspoon of vanilla essence. And that part was done.

In another bowl I sifted 2 cups of self-raising flour, a pinch of salt and 1/2 a cup of dutch cocoa. I then slowly added the sifted dry ingredients into the egg and sugar mixture. I kept beating as I went making sure each bit of flour was beaten in before adding more.

When all of this had been combined I spooned teaspoons of the mixture onto greased cookie sheets, placing them far apart because these were going to spread and flatten out. Then they went into a preheated 350F degree oven for 9 minutes. Well first they went in for 8 and they were too soft and then 10 and they started to burn so I settled on 9 minutes.

While these were cooking I started on the “sandwich” filling for these. I didn’t just want to slather peanut butter between each cookie so I had to make a peanut butter frosting.

In a bowl I combined 100 grams of butter, 2 cups of icing sugar (confectioners sugar) and 1 cup of peanut butter. As I was mixing this together I added about 2 tablespoons of water to help bring it together to a consistency I was happy with.

By the way, this frosting was really yummy – it kind of tasted like the filling from Reeses Peanut Butter Cups.

Once my cookies had cooled from the oven it was time to sandwich them together. First off I made sure they were matched up around the same sizes. I put 1 heaped tablespoon of filling onto a cookie and roughly smoothed it out. Then I just pressed the second cookie down onto it making sure the filling didn’t overflow too much from the cookies. That was it! Taste test time!

I was so happy with these. I couldn’t believe they turned out so well and tasted so good. The real test was when J. got home from work and had one. He loved them, he told a mate the next day “they were sooo good”… that’s always a ringing endorsement. I think these will definitely be refined a little but I am onto something good. Now I just need a name – Anyone have a suggestion?

Arizona doesn’t really have dramatic changes seasons at least not in Phoenix. This fall, in particular, the cooler weather is taking a long time to get here. With days still averaging in the high 80s or low 90s we are having a gorgeous start to autumn.

With the mild change in season I wanted to start eating some really hearty soups for dinners or to take to work for lunch. Saturday we were out doing groceries and I somehow convince J. that it would be a great idea if I made a spicy vegetable soup for dinners/lunches through the week. J. was a little skeptical, he loves his meat and is always hesitant to have just vegetables or vegetarian dishes. To make matters worse I told him there were carrots in the soup and he hates carrots, really hates carrots.

I nevertheless convinced him it would be delicious and we bought ingredients to make my spicy vegetable soup. A bit of a warning here, this recipe makes about 2 gallons of soup. We have frozen a big portion and I have lunches for the week.

In the largest pot we have I put 2 tablespoons of olive oil and then softened 1 large onion which had been finely sliced. I added 6 cloves of crushed garlic (this is a taste thing, we like garlic a lot), 2 tablespoons of grated fresh ginger, 2 tablespoons of dried parsley. THis is a spicy soup and makes you sweat when you eat it, not just from the temperature! I finely chopped 20 small Thai chillies, yes I did just say 20, and added them to the pot.

I cook this until it becomes really fragrant. I then added 6 large potatoes that I had cubed into bite size pieces and about 3 cups of thickly sliced carrots. I used baby carrots because it meant less chopping and they often have a slightly sweeter taste. Lastly I put in 3 cups of thickly sliced celery. I stirred all of this around for a couple of minutes just to make sure everything had been mixed through and the veggies were coated with the garlic and chilli mixture.

Next was all the wet ingredients. I put 2 cans of diced tomatoes and 2 cans of cannellini beans and stirred these gently through because I didn’t want to mash up the beans. I added 2 cups of vegetable stock and 4 cups of water so that all the vegetables were covered completely with liquid.

The final touch is just seasoning with salt and lots of freshly cracked black pepper. I then just let the soup come up to a simmer and added 2 bay leaves. The great thing is I could then just let it sit and simmer for an hour and then it would be ready.

I love this soup it is hot, spicy, hearty and really good for you. I find it helps at this time of year to ward of nasty flus and colds. We had bowls of the soup with some crusty bread for dinner Saturday night. Now the most important judge is J. and he said it was spicy goodness and the carrots were acceptable in the small chunks. I guess this was a winner since it won over the skeptical J. and even managed to get him eating carrots!

I was trying to think of a sweet treat for J. that I hadn’t made before. Friday while he was at work I thought I would do some baking so he would have a sweet treat to eat over the weekend (and I wouldn’t have to bake this weekend). So Friday morning I hunted through my recipes to find something new to bake. I saw this recipe for chocolate shortbread and thought they looked easy and yummy.

If J. had his way I would only make Anzac Biscuits whenever I decided to bake cookies. Considering our very limited supply of golden syrup I feel we need to ration that and make something else.

In a large bowl cream 250 grams of butter until light. Gradually add 1 cup of sifted icing sugar (powdered sugar) and 1 teaspoon of vanilla essence. Make sure this is creamed thoroughly and the mixture is light and fluffy.

In another bowl I siftered 2 1/2 cups of plain flour and 1/4 cup of cocoa. I used a really good dutch cocoa because these have a really strong chocolate flavor and you want it to be the best flavor possibly.  Once this is all sifted together gradually add it to the butter mixture, beating it in thoroughly.

When both dry and wet ingredients have been combined press the dough into a ball. Sprinkle flour onto your kitchen bench and roll out the dough until it is about 5mm thick. I cut the dough into rectangles but you can cut into any shape you want. I put my cookies on a greased cookie tray, I pricked each cookie twice with a fork and then cooked them in a slow oven (150 C) for 20 minutes.

I serve these with a glass of cold milk. J. was very happy with his sweet treat, though they are incredibly addictive. They a crunchy but then melt in your mouth as all good shortbreads should. Even at the end of the weekend we have some left, this mixture will make about 50 cookies. I even packed up a few for J. to eat at work today!

I was lucky enough to get given by a friend a giant box of yellow cherry tomatoes. She had got them for a few dollars at a farmers market and offered them to me since she knows I have been doing lots of cooking to fill my free time. So with this giant box of tomatoes I thought I would make a spicy tomato chutney for sandwiches, cheese & crackers and hot dogs.

I had never made a chutney of any kind before so this was going to be a bit of a challenged. I did some research to find some different recipes. There are lots of variations on the ingredients, some use capsicum (red bell peppers), white onions, green onions and all kinds of different spices. Then there is the different mix of vinegars and water. After reading some I came up with my own combination, keeping it simple because the tomatoes were so very delicious.

So here is my made up recipe. In a large pot I put 1 cup of red wine vinegar and 2 cups of apple cider vinegar. I added to this a tablespoon of cracked black pepper, 1 teaspoon of salt, 2 cups of sugar. Stirring this until the sugar dissolves and vinegar is starting to boil.

Next I added my 3 pounds of cherry tomatoes, I halved these but I think in the future I would quarter them. I also add 2 finely chopped red onions. I used red onions because I think they have a sweeter flavor and are less overwhelming in something like this. I also put in about 10 finely chopped thai chillies. This might seem a lot but they were small and there are so many tomatoes.

I brought all of this to a boil again and put in 2 big chunks of peeled fresh ginger which I meant to take out but are now sitting in ine if the bottles! Will have to watch out for those. When it was boiling nicely I reduced the heat so it was a slow simmer and just let it simmer away for 3 hours. Make sure you stir it frequently to make sure nothing is sticking and move the tomatoes around a little bit.

It made the house smell delicious and J. came home from work curious about the smell that had taken over the house.

I was really happy with how this turned out. I got three large bottles of chutney out of this and if I had smaller ones I would have used them as little giveaway gifts. It does make a large amount but then I did have a lot of tomatoes to use, I would recommend halving or even quartering the recipe if you are buying ingredients just for home. We are going to be eating a lot of chutney for a long time.

It is delicious but it is very tart and if you prefer more of a sweet taste in your chutney and relish add some raisins or something for a touch of the sweet. We like the tart flavor as it combines so well with the spice and sweetness of the tomatoes. I think this was just the perfect spiciness and worked so well with some cheese and crackers. I can’t wait to try it on bread with some fresh ham. Not bad for the first time I think!