citrus chutney? Someone once gave me a jar of citrus/lime chutney they'd made in the slow cooker. It really was very tasty & I'm wanting to make pickled limes that way too if anyone knows how much liquid per weight of fruit etc. THANKS in advance!

janny3 - 2009-07-26 01:17:00

Is this what you're looking for Janny? - it's from the TrademeCooks website where recipes from Trademe are saved.. "Lemons and Limes Pickled in Oil.
Wash 6 lemons and limes and cut into thin wedges. Freeze until firm. Sprinkle over 6 T coarse salt Leave for about an hour Layer slices into sterilised jars and pour on any brine that has collected on the plate. Sprinkle paprika between the layers and tuck a bayleaf in the top. Cover with salad oil- keeps 2-3 months in fridge. To use, discard pulp and slice rinds finely I haven't actually made this but it comes from one of Annabel Langbein's books- sounds interesting. posted by katalin2"

juliewn - 2009-07-30 02:18:00

and this could be made with limes.. to be served with an Indian food type meal.. "Jamie Olivers Lemon Pickle (to be served with curries)
Remove the core part and pips of 2 lemons and chop them into small pieces. Pop 2 tsp mustard seeds in a little oil, and add 1 tablespoons lentils, and cook till the lentils are golden and crunchy. Add 1 tsp chilli powder and stir through. Add the lemons and stirfry till the lemons are hot. Add 3 tablespoons of white wine vinegar and season to taste. Heat through, and pile into a bowl to serve.

juliewn - 2009-07-30 02:20:00

There are other recipes here that might be what you're looking for: http://trademecooks.net.nz/viewtopic.php?f=23&t=538&
p=1430&hilit=pickled+limes#p1430 Hope this helps..

juliewn - 2009-07-30 02:21:00

bumpety bump.. :-)

juliewn - 2009-08-03 23:53:00

tomato relish My old mum used to make this w/ only a few ingredients, such as tomatoes, onions, vinegar/lemon juice, sugar/honey and spices. It had no apple, raisons or anything extra & tasted so delicately tomato-ish. I'd put it in the blender for a wonderful home-made tomato sauce w/out all the artificial preservatives. Does anyone have a basic old-fashioned English-style recipe for this please?

janny3 - 2009-08-04 19:19:00

Hi Janny.. this is my favourite Tomato Relish recipe - it's from post number 133 in this thread and is based on the Edmonds book recipe: here 'tis.. "I do change some things in
the recipe, and will post the changes I make after the recipe, which is: 12 large tomatoes, 4 large onions, 1 handful salt (I use common salt which is best for preserves, and 1/4 cup), 500gms brown sugar, 1 tablespoon mustard (powder), 1 tablespoon curry powder, 2 heaped tablespoons flour, 5 chillies. Vinegar (I use white vinegar to give a result that is more red than brown) Cut tomatoes (peeled) and onions into four or more pieces. Sprinkle with salt and leave overnight. Next day, pour off liquid and put into preserving pan with sugar and chillies. Add enough vinegar to cover. Bring to the boil. Simmer 1 1/2 hours, stirring occasionally. Mix flour, curry powder and mustard to a smooth paste with a little cold vinegar. Add to mix and whisk in well. Boil 5 minutes. Put into sterilised jars and bottle when cold."

juliewn - 2009-08-05 03:23:00

this is what I change .. my ingredients are: 12 large tomatoes, 4 large onions, 1/4 cup common salt, 500gms brown sugar, 1 tablespoon mustard powder, 1 1/2 tsp curry powder. I leave the skins on the tomatoes, so the goodies in the skin are still in the relish. I cut the tomatoes and onions into smaller pieces - or use a food processor to chop them. You'll see that I use 1 1/2 tsps of curry powder - and I add that and the mustard at the beginning of cooking. I don't use the chillies at all, or any flour or other thickener, as I feel it reduces the flavour of the ingredients, and a better and nicer flavour is achieved without the flour.

juliewn - 2009-08-05 03:24:00

Because there's no thickener added, I keep the mix simmering, stirring often, until it's as thick as I want. Remember that it will thicken further as the relish cools. I use the pop-top jars as tops for the relish - and put those on when the relish has just been put into the jars and is still very hot. As the relish cools, the lid will pop-down, giving a secure seal, which helps with the keeping of the relish. I hope this is of help.. :-)

juliewn - 2009-08-05 03:25:00

thanks juliewn I didn't see the citrus chutney, so that will be very handy for all the grapefruit wasting on my neighbours lawn. I have 2 boxes of over ripe tomatoes, so they will be getting cooked up when I get home tonight. THANKS!

janny3 - 2009-08-05 18:34:00

You're most welcome Janny.. I hope you like your relish.. cheers.. Julie

juliewn - 2009-08-05 23:45:00

Tomato relish excellent THANKS! All the solids went into the food processor as you said & unpeeled tomatoes. 2TB not as much salt as yours. Added TB ea curry pwdr, mustard pwdr, ground cumin, coriander & turmeric plus 1/2 tsp ground cloves & 1/4 tsp cayenne. You're right about malt vinegar making it more brown. Let it simmer down slowly til it was as thick as I wanted w/out flour, then into the pop-top jars while still warm enough to ensure a good seal. Tasted great on a cheese sandwich. New batch tomorrow w/ cider vinegar instead.

janny3 - 2009-08-07 02:41:00

That's great Janny.. :-) I haven't thought of using other vinegars.. I bet it'll taste good..

juliewn - 2009-08-08 00:37:00

Tastes great thanks I assumed the tomatoes are also cooked & not just the liquids. So left it all to simmer down to a thick enough consistency for bottling. Sealed jars when the relish was just warm & the pop tops went down nicely. Liquids & vinegar steamed out so fresh squeezed (sour) grapefruit juice from windfalls worked well until the tomatoes & onions had cooked enough. The relish is sweet w/ a pleasant piquancy from the vinegar/citrus juice but better tasting b/c of the extra salt quantity you advised (1/4 cup)THANKS! No chillies as you said. My mum's was an old Edmonds cook book recipe.

janny3 - 2009-08-08 02:12:00

Hi Janny.. her recipe is probably the same as mine is based on the Edmonds recipe too.. it sure makes a delicious relish..

juliewn - 2009-08-11 21:56:00

bumping for the weekend..

juliewn - 2009-08-14 04:11:00

Yep good ol' Edmonds works everytime. Bland maybe but I've tinkered w/ adding jalapenos & chili into it but not strayed too far from the basic recipe here. Excellent stuff. I accidentally over salted the last 3 jars but rather than make up another batch of unsalted to blend, the salty stuff is just right for stews. No need to add any vinegar, spices, onions, tomatoes or salt. Just cheap/tough ol stewing meat, veges, stock & a bit of flour into the slow cooker. The meat comes out tenderised & stew is tasty after a cpl of hours. Just to let the person who'd also oversalted their relish, it's all good.

janny3 - 2009-08-16 23:33:00

Sounds delicious.. isn't it great to explore new ways and add this and that.. Kiwi number 8 wire cooking ingenuity! :-)

juliewn - 2009-08-19 00:51:00

This message was deleted.

fly04buy - 2009-08-19 06:15:00

Hi.. yes.. pour all the marmalade back into a preserving pan/pot and heat slowly, stirring often till the marmalade has reached a rolling boil.. continue cooking at that temperature until a tablespoon full sets after being poured on a cold plate - once it's cool, run your finger through the centre of the marmalade on the plate - if the sides stay apart, it's ready to bottle, if it runs back together, cook longer till setting stage has reached. Wash your jars and sterile them again to reuse them. Your marmalade will be fine.. enjoy..

juliewn - 2009-08-20 02:08:00

Bumping too good to miss

janny3 - 2009-08-21 21:01:00

and bumping .. ...

winnie231 - 2009-08-24 12:20:00

x... x

jenna68 - 2009-08-26 13:03:00

Hi Tracey.. :-).. hope all is well..

juliewn - 2009-08-29 03:13:00

Bump Lots of windfall citrus around, makes good marmalades and pickles.

janny3 - 2009-08-30 10:18:00

It's seed sowing time for veges to plant out when the weather is warmer.. I'm planning to grow a lot of tomatoes, cucumber's, capsicums, etc..etc.. for summer harvesting and pickling, preserving etc.. Will be nice to have the variety and number of veges to use.. the first year I've done this in quantity.. Is anyone else growing large amounts? Any suggestions welcomed.. thanks..

juliewn - 2009-09-01 20:44:00

How about pumpkins & marrows? Marrows excellent for pickle & my mum used to make fruit jams (etc) augmented w/ pumpkin as a base.

janny3 - 2009-09-01 22:51:00

Thanks for your suggestions Janny.. I'll grow lots of pumpkins and a couple of courgette plants - and let a couple grow larger near the end of the season.. I've been painting concrete blocks today ready to start assembling a 20m x 1m vege garden area, that's two concrete blocks high - it backs onto a timber fence, which I'm covering in netting - so will be able to grow tomatoes, cucumbers, climbing beans, etc.. up through the netting.. can't wait to have it completed, then start sowing and planting as the weather warms.. we've had two frosts in the past three days.. eek!

juliewn - 2009-09-05 20:43:00

bumping there seems to be more bumping than recipes on this thread.lol

cottagerose - 2009-09-05 21:23:00

julie Tyres! They're classic for growing spuds, pumpkins, vege in tyres. Just put straw, old newspaper, lawn clippings, kitchen scraps in & a bit of top soil if you want. Excellent for spuds, just stack another tyre on the 1st one instead of mounding your spuds, pumpkins (etc) Tomatoes are excellent in tyres. Good if you have rubbish ground or need to move your tyre garden is easily tidied away.

janny3 - 2009-09-06 22:09:00

Hi Janny.. thanks for your info.. I have a good amount of space here for gardens - and wondered about a mix of topsoil, home-made compost and mushroom compost to use for growing veges in raised beds.. do you have any recommendations using those together, and what ratio would be best?? Or is there something better to use that will give me a good basis for ongoing gardens here in the years to come.. Thanks for your help.. :-)

juliewn - 2009-09-08 03:06:00

Bumping for Janny.. :-)

juliewn - 2009-09-11 00:40:00

julie I grew the spuds in tyres b/c everyone's doing it nowadays. You don't need ANY soil what-so-ever, just straw, lawn clippings, shredded newspapers etc. I dump in my kitchen scraps all year round and presto up come new spuds, delicious cherry tomatoes & pumpkins. For ratio, to be honest I've been sharing garden tips over at http://www.whenuaforthepeople.org.nz/ In turn I send them here when they ask about for the recipes for my pix of preserves. ENJOY!

janny3 - 2009-09-11 21:26:00

Just came online to see if i could find a thread like this and noticed the date on the first post. Congratulations your thread is 1 year old today! yay

clairen - 2009-09-14 15:26:00

Hi Claren.. thanks for your congratulations.. people have been sharing recipes for a couple of years now.. it's a rather tempting wander through the posts to see what else to make..

juliewn - 2009-09-14 22:43:00

Hi Janny.. thanks for the link to your awesome site.. day by day I'm getting closer to planting all my garden area.. have it all pictured in my mind, and may possibly have been known to turn the outside light on and look out to the new garden at times in the early hours of the morning! lol..

juliewn - 2009-09-14 22:43:00

yay Julie - just droole thinking about the tomato chutneys, pumpkin based jams, pickle from the excess vege. Last jar of salty tomato relish gone into an Indian potato curry in a spicey tomato gravy. My pic is on that site ;o)

janny3 - 2009-09-14 23:54:00

Hi Janny.. I sure am looking forward to growing lots of goodies.. I haven't made jam with a pumpkin base.. what kind have you made.. sounds interesting.. thanks.. :-)

juliewn - 2009-09-18 02:56:00

stupid questions about reusing jars just gonna make tomato relish for the first time.. once its made and the jars are sterilised.. is it ok to just put the lid on?? even though the seal has been broken before??
thanks

cabbagefan - 2009-09-18 07:30:00

mum made pumpkin fruit jams used up green tomatoes, pumpkins to augment/bulk out fruit jams. A bit like those Craigs jams in jars, (think it's them) that have pumpkin based fruit jams. Think she got them from the old Women's Weekly hey-days.

janny3 - 2009-09-18 21:19:00

Hi Cabbagefan.. You can use the pop-top type jars with lids many times - they'll seal well for you - just make sure there's no scratching or rust under the lids and discard lids like that so your goodies don't go off. I wouldn't use the perfit seals - the ones used with screw bands - as the lid can be slightly twisted as it's opened, I wouldn't rely on a good seal because of that. As the pop-top jars are opened in a different way, without twisting the lid upwards, this doesn't occur. I hope this helps.. enjoy your lovely relish.. :-)

juliewn - 2009-09-18 22:02:00

ps.. fill the jar to almost level with the top before you put the lid on - so there's no airspace in the jar once it's sealed, so your goodies will keep really well..

juliewn - 2009-09-18 22:04:00

Hi Janny I have an older NZWW recipe book.. and after seeing your post, think I've seen a pumpkin based recipe in there.. I'd rather have all-fruit jam.. and enjoy the pumpkin baked, roasted, in soup, mashed, etc..etc.. :-) Have a great weekend..

juliewn - 2009-09-18 22:06:00

Poor Mum had to make things stretch! LEMON PICKLE:

3 lemons, washed & thinly sliced, 1 small onion finely sliced, 2 tspns vegetable oil, 1 teaspoon salt, 1 tspn chilli flakes, 3/4 c castor sugar & 1 c white wine vinegar. Blanch lemons 3 x in pot of boiling water. In a heavy based pot on low heat, sweat the onions until transparent. Add chilli & cook 3 minutes being careful not to let it brown. Add lemon, sugar & vinegar, bring to the boil and gently cook for 1/2 hour until syrupy. Pour into sterilised jars. Makes around 400-500 mls.
Need 3 lemons sliced thinly. Cut them in 1/2 1st & remove seeds, then slice. Blanch them in a pot of cold water brought to the boil, drain and cover w/ cold water again, bring back to the boil then drain & cover w/ cold water & bring back to the boil i.e. 3 x then drain quickly. Used M/foods chopped chili instead of chili flakes... 1tsp for mild, 2 tsp hottish, 3 for very hot.(YES!)

BTW: put in the 1 tsp of salt w/ the lemon sugar & vinegar. It's sweet, salt, acid, hot, essentials for good pickle

janny3 - 2009-09-18 23:25:00

Mmmmm yum! :-)

juliewn - 2009-09-22 00:09:00

Bumping.. am away for a few days.. Hope the recipes here from so many of us are enjoyed..

juliewn - 2009-09-24 22:07:00

Bumping.. for recipes for the summer..

juliewn - 2009-09-28 00:14:00

roll on summer & harvest time

janny3 - 2009-09-30 02:38:00

x... x

jenna68 - 2009-10-02 16:26:00

Hi Tracey *waves hello* :-) Wow.. 700 posts..

juliewn - 2009-10-07 00:12:00