My mate Jane has asked for recipes using chutney as she keeps getting bottles of the stuff as gifts (sorry about that!) and doesn’t know what to do with it. I’ve come up with loads of recipes as I make soooooo much chutney and (short of giving it to Jane) I had to come up with uses for it. Should you be doing nothing this festive season, you will find me at various Christmas markets around the Gers with piles of Barbie dolls clothes (don’t ask) and yes, you guessed, chutney…
CHUTNEY - WHAT IS IT?
(Taken from the book “The complete South African Book of Food and Cookery” written by Sannie Smit and Margaret Fulton)
“This word (chutney) is derived from the Hindustani (word) “chatni”, which describes a well-seasoned relish or pickle that originated in India. Chutney is the standard accompaniment to curried dishes. It may be made from a mixture of chopped fruits, spices, acids and sugar, cooked slowly until thick, while some chutneys are a combination of fresh fruits, chopped, seasoned and served uncooked. Chutney can also be served with cold meat, cheese or as a sandwich filling.
Die Tomatoes, Die!!
As you may remember, I mentioned in my “Asparagus time” post what a good gardener Joerg is. Our tomato production is no exception to this rule and is something that has to be seen to be believed. Currently there are only little green bullets on the bushes, but soon I’ll be up to my eyeballs in tomatoes so I thought I’d start giving you some tomato recipes so that you to will be ready when the season really gets going. Last year was the weather year from hell as it rained almost non-stop and always at the wrong times and this was disastrous for the tomatoes. With tomato blight ravaging the country, there was not a single person in our state/department with tomatoes. We had hundreds.