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Pickles, Chutneys and Sauces

Pickles & Chutney Production + Create a selection of He Waka Tapu pickles, chutneys and sauces to sit in the resource pantry.

Silverbeet Chow Chow

Method :

Pre heat oven to 60 degrees.  Wash your jars then pop in to sterilize, boil the jug, pop the lids in a bowl and pour the boiling water over them.  Leave until ready to use.

In large pot, other than the sauce ingredients, chuck everything else in and simmer over a medium heat.

Cook, stirring until bubbling – 5 – 6 minutes.

 

Sauce : mix ingredients together with a little water until just runny.  Make sure the chow chow is bubbling then, pour into the pot, stir well.

Cook for 5 minutes or until the sauce is nice and thick.

Taste and season with salt if necessary.

Remove from heat.  Spoon and pack the pickles into jars then pour over the sauce.  Pop the lid on, turn upside down once.  Then leave on the shelf

 

Ready : to use in one week.  Once opened, will keep in the fridge for up to 6 months.

 

Jax Says : this pickle is divine and instead of chucking them away, you can use the stems of spinach, silverbeet or chard.  If you don’t have carrots you can use radish instead.

Ingredients

  • 20g canola oil

  • 2 tsp celery salt

  • ½ tsp ginger, ground

  • 1 tbsp allspice, ground

  • 1 tsp black pepper, ground

  • 1 tsp smoked paprika, ground

  • 1 onion, finely diced

  • 800g tinned tomatoes, diced

  • 300ml water

  • ½ cup tomato paste

  • 300ml brown vinegar

  • 100g brown sugar

  • 10g salt

Prep: 15mins
Makes: 4 x 100ml jars
Dietary: GF / V / Ve Pickle
Cook: 20min

Tomato Sauce

Wash and store your old beer / sauce bottles and when Summer comes around and tomatoes are cheap as chips (especially if you grow your own), make a batch of sauce. This will keep you in saucy flavour all year round to puddle red goodness onto the side of any dish.

Method :

Pre heat oven to 60 degrees.  Wash your jars then pop in to sterilize, boil the jug, pop the lids in a bowl and pour the boiling water over them.  Leave until ready to use.

Add oil, celery salt and spices to a large pan cook for 2 – 3 minutes until the spices are bubbling and fragrant.

Stir in the onion, mix well, reduce the heat, cover and cook gently for 10 minutes, stirring every now and then.

Pour in tomatoes, paste and water.  Stir well bring to a boil then reduce to a simmer cook until reduced by about half (this took about 1 hour with this quantity)

Remove from heat and blend well.  Add vinegar, sugar and salt.  Cook for a further 20 minutes. 

 

Ready :

to use in one week.  Once opened, will keep in the fridge for up to 9 months.

 

Jax Says :

ok people you’ve just created your own brand of ‘Watties’ Sauce, so you’re now free to personalize it to the max.  I love spice (heat) so I whack in a fair amount of fresh and dry chillis in mine, but totally up to you.  Remember, sweetness can come from many places, other than sugar.  Stewed apples, fresh kiwifruit or plums can be used as replacements for half the sugar used.

Ingredients

  • 2 cups silverbeet stems, finely chopped
  • 2.5 cups celery, finely chopped
  • 3 onions
  • 2 carrots, finely chopped (or grated)
  • 2 cups sugar
  • ½ tbsp mustard seeds
  • ½ tbsp celery seeds
  • 600ml white vinegar
  • Pinch chilli flakes or cayenne
  • 2 tbsp garlic, crushed
  • ½ tsp salt
  • *1 tsp parsley flakes
Prep: 15mins
Cook: 40min

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