Tassel Pickles In Action

Once our visitors had gone, on Sunday Dawn was able to catch up with harvesting from the garden and picked 3kg of cherry tomatoes and 600g Hungarian Wax Peppers!

So what to do with them?

On Monday, then, the first thing was to weight them and plan for how to use them.

We chose a number of recipes to do in different quantities. And here I am with the recipe list assembling the ingredients for the first - some Evil Chilli Chutney, which I had done last year and was rather popular.. The recipe was quite straightforward.

EVIL CHILLI CHUTNEY
450 g chillies (I use red, green, yellow – whatever)
4 tbsp cumin
2 tbsp tumeric
3 tbsp brown sugar
1 tsp salt
30 g grated fresh ginger
200 ml ground nut oil
200 ml white wine vinegar

Combine all ingredients except the sugar and vinegar in a pan and fry gently for 15 minutes. Add sugar and vinegar, cover and boil for 10 minutes stirring occasionally. Pot up into hot jars and seal.

This was the result.

Then it was on to some Chilli Tomato chutney, using this recipe.

By the time it was all in the pan my hands were starting to seize up with all the chopping and slicing. It looked like this in the pan at first.... 

...and then cooked down to this.

Nice and chunky, as I like it. But we still had this left...

Yesterday it was Dawn's turn. She converted all of that, bar 1/2 a dozen chillis (which I can use for cooking) into this...

The jars in the centre are Hyderabadi Tomato Chutney to a recipe from my favourite pickling book, Linda Ziedrich's "Joy of Pickling" which I had made once before and rather liked.

Also from the same book, the Tomato-Pepper sauce recipe used up the rest of the tomatoes to give us 2 bottles of a fairly mild chilli sauce. Unlike me, Dawn had taken the trouble to skin all of the tomatoes before chopping them which created a smooth sauce.

Toady it was my job to create the labels, and here is the fruit of our labours.

 

Now all we have to do is use them... or give some away as presents 😀