Condiments & chutney recipes

“Old Dowerhouse” chutney

Old Dowerhouse chutney

This “Old Dowerhouse” chutney recipe is taken from Delia Smith’s Complete Cookery Course. Ingredients 1.5 lbs (700g) plums, pref Victorias 8oz (225g) green or red tomatoes 8oz (225g) onions 1.5 lbs (700g) cooking apples weighed after coring and quartering, about 2lb (900g) to start with 1lb (450g) stoned raisins 4oz (110g) ginger preserved in syrup… Read more: “Old Dowerhouse” chutney

Penang acar (Malaysian relish)

Penang acar

Penang acar is a Malaysian vegetable relish that’s best used as a condiment for rice, seafood, chicken or tofu. It will keep in the fridge for up to two weeks. (Serves 8) Ingredients 1 large cucumber (about 450g) Salt 240ml white-wine vinegar 2 large carrots (200g gross weight), peeled and cut into 1cm x 4cm strips… Read more: Penang acar (Malaysian relish)

Fragrant mango & apple chutney

Fragrant mango & apple chutney

(Makes 4 x 500ml jars) Ingredients 3 1⁄4 large ripe mangoes, about 1kg/21⁄4lb 2 tbsp sunflower oil 2 onions, halved and thinly sliced thumb-sized piece fresh root ginger, peeled and cut into thin shreds 10 green cardamom pods 1 cinnamon stick ½ tsp cumin seed ½ tsp coriander seed, lightly crushed ¼ tsp black onion… Read more: Fragrant mango & apple chutney