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Cheesy Chutney

February 27, 2012

Tomato Chutney, vintage cheddar and grain-free crackers

Sometimes there is nothing better than a sharp vintage cheese that could only be improved by the addition of something simple. Perhaps a smokey chutney..

Of mainly Asian domain, chutneys can be found wet or dry, liquidy smooth or crumbly. In fact I have a great fresh coconut chutney recipe which I will have to share with you at a later date. But as for a British or Anglo chutney, I could find lots of recipes for salsa, relish & sauce; but not chutney! The recipes I did find were sugar laden with the addition of dried fruit and very very sweet and I was looking for something SIMPLE.

I have adapted this recipe from Delia Smiths How to Cook Book 3. An oldy but a goody and deliciously simple. It goes well with (a favourite) Pyengana Clothbound Cheddar from Tasmania on my grain-free crackers. Try it and see.

1 tab coriander seeds
1 tab mustard seeds
2 large onions
2 cloves garlic
1 tab smoked paprika
½ teas cayenne pepper
2 tabs olive oil
120g semi dried tomatoes, diced
120g rapadura sugar
3 cloves
2 bay leaves
1000g ripe tomatoes, quartered
150g red wine vinegar
2 teas salt or more to taste
 
Toast the coriander seeds for 4 minutes, SP 2 at VAROMA temp.
Mill for 15 seconds SP 10. Add onions & garlic and chop SP 6, 3 seconds. Add mustard seeds, paprika, cayenne & oil and saute for 2 minutes SP 2, VAROMA temp.
Add the rest of the ingredients and cook on SP 3 REVERSE on 100⁰C 40 minutes. MC off. Use steamer basket on lid to prevent spitting.
Check for consistency and seasoning before bottling.
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