food with sam man­ner­ing

Sunday Star-Times - Sunday Magazine - - NEWS -

It may be au­tumn, but gluts of ap­ples and toma­toes left over from sum­mer re­main. Time to get pre­serv­ing.

Iknow that usu­ally I have just a pass­ing re­sem­blance to a squir­rel, but come au­tumn, it’s a dif­fer­ent mat­ter: I’m full hoarder, stor­ing for win­ter. I’ve been want­ing to ded­i­cate an en­tire ar­ti­cle to chut­ney and now is the time to bot­tle, pickle and jar while we still have gluts of ap­ples, toma­toes, pears and so on. There is some­thing about pulling a jar of rel­ish off the shelf that was made six months ago; per­haps it’s about as much of the hunter gath­erer left in me, but I al­ways find it in­cred­i­bly, heart­warm­ingly sat­is­fy­ing. Here are two recipes that mean rather a lot to me and I hope you give them a go.

This recipe comes from my friends Peter and Annabel in Can­ter­bury – I’ve adapted it slightly but the essence of it re­mains the same. You may want to add fresh chilli in­stead of pow­der, but be wary of the kick. Sub­sti­tute pears for ap­ples if you fancy, and use your judge­ment on the sea­son­ing; you may want to add a lit­tle more vine­gar or spice de­pend­ing on your pref­er­ence.

PETER’S SPICY AP­PLE CHUT­NEY

Prep time: 20 mins Cook time: 2 hours Makes: about 8 x 400g jars 2.5kg ap­ples, cored and sliced 2 x 400g tins toma­toes 500g onions, finely chopped 250g raisins 150ml ap­ple cider vine­gar 1kg brown su­gar 1 tbsp ground gin­ger 2 tsp ground cin­na­mon 1 tbsp mus­tard pow­der 1 tsp chilli pow­der 250ml wa­ter 2 tbsp salt 1 tbsp freshly cracked black pep­per Com­bine all in­gre­di­ents in a large saucepan. Bring to a boil over a mod­er­ate heat, then re­duce the heat right down and leave to sim­mer, stir­ring oc­ca­sion­ally, for 1½-2 hours. By now the ap­ple would have bro­ken down some­what and the mix­ture would have thick­ened.

Check the sea­son­ing, trans­fer to hot ster­ilised jars and seal while still hot.

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