Recipes, with organic measurements

Red Tomato Chutney – combo of SA and Indian recipe
3 red onions
All your red tomatoes – this was a tub full
Organic or biodynamic vinegar about 3 tablespoons
Few spoons of brown sugar
1 t curry mix
1 T turmeric
1 t ginger
1 t cumin
1 t garlic
Mustard seeds
Little olive oil
Chop together in food processor tomatoes and onions.
Fry spices in olive oil until mustard seeds pop.
Pour everything plus vinegar into a pan, add koisan salt and pepper. Simmer on low – stir now and then – until tacky then pour into sterile glass jars. Keep in fridge and enjoy! Delicious on toast, pasta, pap, rice, whatever.

Green Tomato Chutney
Tub full of green tomatoes
4 red onions
1 Cup sultanas
1 Cup brown sugar
2 tablespoons salt
1 t cayenne pepper
1 t ground cardamom
1 t garlic
I also added cumin and ground coriander
2 cups organic/biodynamic vinegar
Chop everything roughly in food processor; bring to boil in heavy based pan. Turn down and simmer for about an hour. Stir now and then, until the water is gone and it’s thickened. Pop into sterile jars – you won’t believe the taste – won’t last long in my house.
Nothing is as good as food straight from the garden, proudly exhibited on my pantry shelf.

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