The hubby and I had the house to ourselves for dinner on Friday night! Yay! The kids were off at a birthday party. :) So we indulged in some take away Indian delights from a nearby family run restaurant. You know when food is really good. The table falls silent, food magically disappears from the serving dishes and you wish you had grabbed that last piece of naan bread when it was still there.
I like to serve Indian food with a yoghurt dish and chutney. *Insert Homer Simpson drool.* It was with great sorrow that I scraped the last of the Jamworks Mandarin Chutney out of the jar. I picked it up in Stanthorpe a little while ago. The Granite Belt is one of my favourite spots on the planet (that's a whole post on it's own). I'd discovered a little gourmet deli shop a few suburbs over that sold it. Unfortunately my favourite little deli didn't survive the January floods that swept through the inner city. Sad, very sad.
Not knowing how I was going to get my hands on the next fabulous chutney to be had, Google and I conferred on some recipes and decided I could probably make some myself.
My Chutney Recipe
The kitchen yielded 5 oranges, a couple of red apples, an onion, some garlic and ginger, 2 cups of sultanas (this is double the quantity because I LOVE sultanas in chutney), 1 1/2 tblsp salt, cracked black pepper to taste, 1 1/2 cups brown sugar and 2 cups of vinegar (a mix of white wine and apple cider). Cut up all the fruit and vege, put everything in a large pot and simmer it until it's thick. I swear, cross my heart, it was that easy. This recipe made 4 jars. I gave one away to friends last night when we went over for a bbq.
Next time I might not put in as much vinegar and maybe add some allspice. I had some with cheese and crackers for a snack and it's pretty damn fine. :):)
** Update: After having a few weeks to settle and develop the amount of vinegar in this recipe is just perfect.
I like to serve Indian food with a yoghurt dish and chutney. *Insert Homer Simpson drool.* It was with great sorrow that I scraped the last of the Jamworks Mandarin Chutney out of the jar. I picked it up in Stanthorpe a little while ago. The Granite Belt is one of my favourite spots on the planet (that's a whole post on it's own). I'd discovered a little gourmet deli shop a few suburbs over that sold it. Unfortunately my favourite little deli didn't survive the January floods that swept through the inner city. Sad, very sad.
Not knowing how I was going to get my hands on the next fabulous chutney to be had, Google and I conferred on some recipes and decided I could probably make some myself.
My Chutney Recipe
The kitchen yielded 5 oranges, a couple of red apples, an onion, some garlic and ginger, 2 cups of sultanas (this is double the quantity because I LOVE sultanas in chutney), 1 1/2 tblsp salt, cracked black pepper to taste, 1 1/2 cups brown sugar and 2 cups of vinegar (a mix of white wine and apple cider). Cut up all the fruit and vege, put everything in a large pot and simmer it until it's thick. I swear, cross my heart, it was that easy. This recipe made 4 jars. I gave one away to friends last night when we went over for a bbq.
Next time I might not put in as much vinegar and maybe add some allspice. I had some with cheese and crackers for a snack and it's pretty damn fine. :):)
** Update: After having a few weeks to settle and develop the amount of vinegar in this recipe is just perfect.
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