dicky & debbie.com

Ingredients

4 garlic cloves, minced
15 grams fresh ginger, minced
1 small onion minced
1 cup brown sugar
2 cups water
1/8 cup of tariyaki sauce
1 teaspoon sesame oil
1/8 cup soy sauce
1/2 teaspoon crushed dried chili
1.25 kg plums, pitted and chopped
1 lemon juiced
1 tablespoon corn starch
1 tablespoon water

Directions

Place first 11 ingredients into pot.

Bring to boil then simmer 30 minutes.

Mix the water and cornstarch.

In a blender, mix the solids from the pot with the cornstarch mixture hen return to the pan with the liquids, simmering all the while.

Simmer until thickened.

Pour into steralised jars and put into a water bath for 10 minutes.

Remove jars from the bath and cool.  Store in a dark place.

Ingredients

1.25 kg beetroot, peeled and chopped
1 cup red wine vinegar
2 cups of brown sugar
1 red onion, finely chopped
1 tablespoon cracked black pepper
1 cup balsamic vinegar
1/2 teaspoon salt

Method

Place the beetroot, onion, balsamic vinegar, red wine vinegar, sugar, pepper and salt in a large saucepan over medium heat and stir until the sugar is dissolved.

Bring to the boil and cook for 30 minutes or until reduced and syrupy.  Carefully spoon the hot relish into sterilised jars.

Ingredients

10 large lemons
4 cups water
4 cups of sugar

Method

Thinly peel the lemons trying to not get any of the white pith. Finely slice the peel into ribbons, reserve.

Cut the remaining pith from the lemons and segment, reserving the fruit and discarding the hard, fibrous bits left over.

In a bowl, combine the peel, the fruit sections and the water.  Cool in the fridge for at least 4 hours.

Place in a 5 litre saucepan and bring to a boil over medium heat.  Add the sugar and return to the bo before rducing to a simmer for around an hour or until the setting point is reached (105°C).  Jar in steralised jars.

Makes about 3 pints.

This is a great chutney and goes well with everything.  You could substitute feijoa for the kiwifruit if wished.  Either way it is great with crackers and with roasted chicken.

Ingredients

6 kiwifruit, peeled and diced
2 large onions, peeled and diced
1 clove garlic, minced
250 grams sultanas
1/2 teaspoon powdered ginger
10 cloves
salt and pepper to taste
250 mls malt vinegar
1 cup dark brown sugar

Method

Saute onion and garlic in a little oil until soft and translucent but not browned.

Add kiwifruit, sultanas and spices.  Cook until slightly softened but not mushy.

Add sugar and vinegar and mix well.

Simmer until sultanas are plump and soft and kiwifruit is starting to loose its shape – about 35 minutes.

The vinegar should reduce to almost nothing and you will be left with a moist chutney.

Serve with meats, hard cheeses and bread.