Condiments Recipes

 Condiments Recipes
                                                                                         Condiments Recipes

Preparation time: 5 minutes

total cooking time: 25 minutes

Makes: 2 cups

INGREDIENTS

1 cup white vinegar

1/4 cup caster sugar

2 teaspoon dry mustard

1 small onion finely chopped

425 grams can corn kernels

1/4 cup finely chopped red capsicum

1 teaspoon finely chopped red chili

1/2 teaspoon turmeric

1/2 teaspoon salt

2 teaspoons cornflour

1 tablespoon water

METHOD

1.  Place vinegar,sugar and mustard in medium pan.Bring to boil stirring until sugar dissolves.Reduce heat;simmer 5 minutes.Add onion , corn,capsicum,chili,turmeric and salt.

2.  Mix cornflour with water; add to mixture ,stirring constantly.Cook 5 minutes to thicken.Spoon into warmed,sterilized jars seal while hot and store in a cool ,dark place

SERVE with cold meats or on jacket potatoes

MANGO CHUTNEY

MANGO CHUTNEY
                                                                                   MANGO CHUTNEY

Preparation time: 15 minutes

Total cooking time: 1 hour and 10 minutes

Makes 2 cups

INGREDIENTS

3 large mangoes

1 teaspoon salt

1 cup white vinegar

1 ½ cups raw sugar

2 small red chilies,seeded and chopped

5 cm fresh ginger grated

½ cup dates finely chopped

METHOD

1.  Peel the mangoes,remove stones and chop flesh;sprinkle with salt.

2.  Place sugar and vinegar in large pan and bring to a boil.Reduce heat and simmer for 5 minutes.

3.   Add the mango ,chilies,ginger and dates.Simmer for 1 hour or until the mango is tender.Pour into warm and sterilized jars and seal.Store in a cool ,dark place.

SERVE with curries,ham sandwiches, sausages or on cold meats.

EGGPLANT RELISH

EGGPLANT RELISH
                                                                                      EGGPLANT RELISH

Preparation time: 15 minutes plus standing time

Total cooking time: 15 minutes

Makes about: 1 ½  cups

INGREDIENTS

300g baby egg plant,cut into 5 mm slices

salt 2 tablespoons

olive oil

1 medium red onion,finely chopped

1-2 cloves garlic, crushed

1 tablespoon soft brown sugar

2 tablespoons balsamic vinegar

1 tablespoon olive oil extra

1/4 cup chopped fresh parsley

METHOD

1 .Place the eggplant in a colander and sprinkle with salt.Set aside for 20 minutes.

2. Meanwhile heat 1 tablespoon of the oil in the medium frying pan.Cook the onion and garlic over medium heat,stirring frequently,for 8 minutes or until the onion is softened.Remove with the slotted spoon and place in a glass or a ceramic bowl.

3. Wash the eggplant,drain and pat dry with paper towels.Heat the remaining oil in a pan; add the eggplant and cook,stirring over medium high heat for 2 minutes.Reduce the heat and cook,stirring frequently for 5 minutes or until the eggplant is softened and cooked.Do not allow to burn.

4. Add the eggplant to the onion mixture and stir in the sugar, vinegar, extra oil and parsley.Cover with plastic wrap and set aside at room temperature for 30 minutes.Will keep for 4 days,covered and refrigerated,but is best served at room temperature

SERVE with barbecued,grilled or roast meats such as lamb, beef or kangaroo.Use as a bruschetta topping, with meat as a focaccia filling or as a side dish with cold meats.

HORSERADISH CREAM

HORSERADISH CREAM
                                                                             HORSERADISH CREAM

Preparation time: 5 minutes

Total cooking time: nil

Makes 2/3 cups

INGREDIENTS

1/3 cup bottled horseradish

1/4 cup sour cream

1 tablespoon snipped fresh chives

Salt and pepper

METHOD

1 . Combine the horseradish and sour cream in a small bowl,beating until well mixed.

2.  Fold in the chives and season to taste with salt and pepper

SERVE with vegetables crudites,salads,smoked fish or over savory foods such as fish cakes

TOMATO RELISH

TOMATO RELISH
                                                                                    TOMATO RELISH

Preparation time: 15 minutes

Total cooking time: 1 hour and 10 minutes

Makes 4 cups

INGREDIENTS

1.5 kg tomatoes,roughly chopped

3 large onions chopped

2 cups soft brown sugar

2 cups tarragon vinegar

2 cloves garlic crushed

2 teaspoons dried basil

1 tablespoon dried mustard

1 tablespoon curry powder

1 teaspoon ground allspice

METHOD

  1. Combine all the ingredients in a large pan.Bring the mixture slowly to the boil,stirring constantly until the sugar dissolves.

2  .Reduce the heat and simmer for 1 hour ,stirring occasionally,until the mixture is thick.Spoon into warm sterilized jars, and seal while the mixture is still hot.Store in a cool dark place.

SERVE with cheese and biscuits ,roasts , cold meats, hamburgers or ploughman’s lunch

FRUIT CHUTNEY

FRUIT CHUTNEY
                                                                                               FRUIT CHUTNEY

Preparation time: 15 minutes

Total cooking time: 1 hour and 15 minutes Makes 5 cups

INGREDIENTS

500 g green apples

500 g pears

2 onions chopped

1/2 cup sultanas

1/4 cup currants

1 cup soft brown sugar

2 cloves garlic chopped

3 cups cider vinegar

1 teaspoon five spice powder

1 teaspoon mixed spice

1/4 cup tomato paste

METHOD

1 . Peel core and dice the apples and pears.Combine apples,pears.,onions,sultanas,

currants,sugar,garlic,vinegar,spices and tomato paste in large heavy based pan.

2.  Bring the mixture to the boil over medium heat.Reduce the heat and simmer gently for 1 hour.stirring occasionally,until the fruit is tender.

3.  Spoon into warmed and sterilized jars and seal while still hot.Store in a cool dark place.

SERVE with cold meats ,cheese or sausages

CHILLI  JAM

CHILLI  JAM
                                                                                          CHILLI  JAM

Preparation time: 25 minutes

Total cooking time: 30 minutes

Makes 1 cup

INGREDIENTS

12 red jalapeno jellies

2 medium ripe tomatoes

1 small onion, finely chopped

1 green apple, finely grated

1/2 cup red wine vinegar

1/2 cup sugar

METHOD

1 .  Cut the chilies in half lengthwise then remove and discard seeds.Lay cut side down on an oven tray and place under a hot grill until the skin is black.Cover with foil and leave to cool.

2..  Cut a small cross in the base (opposite stem end) of the tomatoes ,cover with boiling water and leave for 2 minutes.Drain and cool.Peel the skin and from the chilies

and tomatoes and chop the flesh finely.

3.  Combine the onion, apple,vinegar and sugar with the tomato and chill in a

medium pan.Stir until the sugar has dissolved and bring to the boil.Reduce

heat and simmer for 30 minutes.Keep covered in the refrigerator for up to a

month.

NOTE  Use sparingly as a relish with cheese or cold meat or add to soups

and stews for extra heat.

Summary
Condiments Recipes
Article Name
Condiments Recipes
Description
A dessert recipe should contain healthy ingredients and its taste should be up to the mark.
Author
Publisher Name
Cooking Plus HomeDecor
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