MINT SAUCE & JELLY
It’s so easy to make mint sauce, there’s no excuse for buying a supermarket version, which pales in comparison.
To make mint sauce, boil 500g brown sugar and 500ml malt vinegar in a saucepan for 5 minutes. Add 1 cup chopped fresh mint and bottle. Easy!
To make mint jelly you need: • 1.5kg apples, roughly chopped • 2 cups water • a large handful of mint • 3 cups white vinegar • sugar • ½ cup mint, extra
• a few drops green food colouring.
Simmer apples with water and a bunch of mint until the flesh is soft and pulpy. Add vinegar and boil for 5 minutes. Strain through a jelly bag or muslin overnight. Measure liquid. Add 2 cups sugar per 2½ cups liquid. Bring to the boil, stirring until sugar has dissolved. Turn up the heat and boil rapidly until setting point is reached. Take off the heat, let cool slightly, then add ½ cup finely chopped mint and food colouring. Stir well, then bottle.
To make mint, coconut and passionfruit chutney to accompany curries, combine 2 cups unsweetened plain yoghurt with ½ crushed garlic clove, 3 finely sliced spring onions, a handful chopped fresh mint, ¾ cup shredded coconut and 3 tablespoons passionfruit pulp. Season with salt and pepper.