No, not just ketchup, relish and mustard in squeezy plastic bottles. Please, those are for amateurs. Don't be fooled though, they can lead to
Not that I have room for actual people in my house, my kitchen has taken over most of the square footage around here, but were anyone to squeeze in here they would be offered a good meal - with plenty of appropriate condiments.
Some cultures base their whole cuisine around condiments, many Asian cultures. You might get a lovely, savoury bowl of noodles and eight little bowls of condiments to dress those noodles up. These people are my heroes.
Indian cultures make amazing condiments, I love Indian chutneys, pickles and relishes. This week I made up a basic Indian chutney for the pantry - deliciously sweet/hot/savoury and perfect for your next Indian feast.
adapted from Small Batch Preserving, Ellie Topp and Margaret Howard
1 cup chopped onion
¾ cup raisins
¾ cup cider vinegar
1 medium orange, peeled and chopped
1 medium lemon, peeled and chopped
1 lime, peeled and chopped
¼ cup lightly packed brown sugar
¼ cup molasses
¼ cup finely chopped gingerroot
4 cloves garlic, chopped
1 Tbsp mustard seeds
½ tsp hot red pepper flakes
½ tsp ground cinnamon
¼ tsp ground cloves
¼ tsp ground allspice
¼ tsp cayenne pepper
- Combine onion, raisins, vinegar, orange, lemon, lime, brown sugar, molasses, gingerroot, garlic, and mustard seeds in a large heavy bottom pot. Bring to a boil over high heat, reduce heat and boil gently, uncovered, for 30 minutes or until fruit is tender and mixture is thickened, stirring occasionally. Add hot pepper flakes, cinnamon, cloves, allspice and cayenne; boil gently for 5 minutes.
- Remove hot jars from canner and ladle chutney into jars to within ½ inch of rim. Process 10 minutes in boiling water bath for ½ pint jars.
See here for safe canning tips.
Love canning? Over at Forging Fromage we are venturing into canning, as well as other types of preserving, fermenting, charcuterie, cheese-making and more! Feel free to join us!