Jim’s Aunt Myrtle’s Cucumber Relish

/in , /by

Ingredients

1 kg cucumber or zucchini
3 onions
1 red capsicum
1 cup vinegar
1 cup white sugar
1 teaspoon mustard powder
1 teaspoon turmeric
1 teaspoon celery seed
2 tablespoons plain flour
optional: red chilli

Method

Using a food processor, dice the cucumber, onion and capsicum then sprinkle them with about 1 tablespoon salt and stand for three hours. Drain and then squeeze excess liquid out. Mix the remaining ingredients in a saucepan and simmer till … Read more »

Read more»

Tomato Chutney

/in /by

Linda Sang


A recipe I’ve used for years made more delicious if one is fortunate enough to harvest one’s own tomatoes or buy somebody’s hard work. Or even buy them from a supermarket – it’s all happening right now with tomatoes. This chutney is great with anything – tasty and zingy.

Ingredients:
5 kg ripe tomatoes, peeled, deseeded
and drained the night before 
(method below)
7 diced onions – chopped … Read more »

Read more»

Rhubarb Ginger Chutney

/in , /by

from Cobargo School

This week in Stephanie Alexander Kitchen Garden program, the students celebrated their amazing achievement of winning the Cobargo Show’s Junior Champion and First Place for the Jams and Preserves Section (under 12 years) for their delicious rhubarb and ginger chutney.

What a wonderful way to start off a brand new year of learning in the Stephanie Alexander Kitchen Garden program! All students had a picnic with some … Read more »

Read more»

Lemon Pickle

/in , /by

Curry Bunga

6 lemons (use yellow lemons with thin skin, never use lemons with thick skin)

2 tbsp red chili powder
1 tbsp black salt
½ cup sugar
¾ cup water

Wash lemons really well. Cut each into 8 wedges and try to remove as many seeds as possible.
Put the lemon pieces in a heavy-based pot. Add red chili powder, black salt and sugar. Mix well, add water and cover the pot … Read more »

Read more»

Tanmaya’s Lemon or Lime Indian Oil Pickle (madly authentic)

/in , /by

12 – 15 lemons or limes that have been quartered, salted, sprinkled with chillies and dried in the sun (heat) for 3 days
50 red or green chillies
Cooking salt
2½ cups malt vinegar
2 tablespoons fenugreek seeds
½ cup chopped fresh ginger
½ cup peeled garlic cloves
½ cup ground cumin
½ cup ground coriander
5 cups mustard oil
2 tablespoons black mustard seeds
2 … Read more »

Read more»

Lemon Butter

/in , /by

Georgina Adamson

There are still plenty of lemons around so make sure you put away some jars of lemon butter for delicious desserts: a filling for a sponge or tart, in a cheesecake, or simply over ice cream. Here’s my basic recipe for Lemon Butter (or curd).

1. Melt 250g unsalted butter in a large heat-proof bowl over a saucepan of simmering water.

2. Add 3 cups sugar and stir till the sugar is dissolved.

… Read more »

Read more»