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 Relishes, Chutneys, Salsas- Savoury Condiments

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Leejay



Number of posts : 406
Location : Kentucky USA
Registration date : 2008-09-04

PostSubject: Relishes, Chutneys, Salsas- Savoury Condiments   Thu Sep 04, 2008 3:19 pm

I got this recipe from my sis. It makes alot, to eat immidiately, or cans beautifully. She makes it with all ready to use items, but you could do like I did and just use everything from your garden.  I blanched my tomatoes and skinned, cored and diced them. Instead of green chilies, I put in 2 jalapenos. and so on. You get the point.. This recipe is very forgiving, So add whatever your heart desires... I like a few bannana peppers in mine too..  Whatever you have on hand is good.

2 cans diced tomatoes
1 can tomato and green chilies
1 can of tomatoes with basil oregano & garlic
2 cans black beans
2 cups frozen corn
3 bell peppers
1 onion
1 bunch of fresh cilantro stems and all
1 bottle of itallian dressing
Tobasco (TO TASTE)
Lime juice

Add all of the canned ingredients and frozen corn. Dice bell peppers and onions and add to the mix. Chop cilantro finely(stems and all). Throw it in. Add the whole bottle of Itallian dressing and Add the tobasco untill you like the heat..  Sprinkle some lime juice on top and mix together... Grab the chips and enjoy..

If you decide to put your salsa in jars, it will be a little more watery, but not bad if you don't overcook.  Add all of the ingredients except the lime juce....  Add 1/2 TBSP lime juce to each pint jar.  Heat the salsa until it gets hot... Just starting to boil. Ladle into jars leaving 1/4" headspace, place on Hot caps and lids... Have a big pot of boiling water beside you and let each jar take a  :D water bath for 10 min... This will heat the jars enough to make them seal. Carefully take out the hot jars and place on a towel to let cool.  In no time you will be hearing the "pop"  "pop" "pop" of the sealing jars, and you can enjoy all year! :D
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krystallees



Number of posts : 59
Location : Little Rock, Arkansas
Registration date : 2008-09-03

PostSubject: Zucchini relish   Fri Sep 05, 2008 9:19 pm

My mom's Zucchini relish recipe it says makes 6 pints of relish but I ended up with about 21 half pint jars so take that with a grain of salt!

need:
4 to 5 pounds of zucchini 1 sweet red bell pepper choppede
6 to 8 large onions 1 green bell peper chopped
1/3 cup granulated salt 1 Tbsp dry mustard
2 1/2 cup vinegar 2 tsp celery or seasoned salt
4 cups sugar 1 tsp tumeric
1 Tbsp ground nutmeg


wash veggies and peel zucchini if tough
peel and quater onions
put veggies through a course blade of a food grinder or chop corsely
combine zucchini and onions in a large bowl with salt mixing well
set aside and let stand overnight (we always let ours stand out but the instructions were not specific)
next day wash and rinse jars keeping hot prepare the lids the way the package directs
drain jars thouroghly, rinse and dry
in a large pot combine all other ingrediants and heat to boiling
stir in veggies and salt mixture heat back to boiling
then reduce heat and simmer for 30 minutes stiring occasionally
ladel into hot jars to within 1/2 inch of the top of the jar
wipe top and bands of teh jar with a damp cloth
put on lids and screw on bands
process in boiling water for 10 minutes like you were doing picling
(lower jars into boiling water bath when returns to boil start timing after time is up remove jars and place on rack or folded towel serveral inches apart)
let the jars cool for 12 to 24 hours undisturbed make sure there are no drafts int he area they cool in
remove screw bands and test seal on lids
if it does not seal then either reprocess or use imediatly
Keep open relish in teh fridge (of course)
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Gimpy Cat
Admin


Number of posts : 20332
Age : 47
Location : Edge of The World - Tasmania, Australia
Registration date : 2008-09-02

PostSubject: Apricot Chutney   Fri Oct 24, 2008 2:38 pm

Apricot Chutney

4lb apricots 1oz salt
1lb onions 2 tsp curry pwd
12oz raisins 1 tsp ground ginger
2 cup sugar 1/2 tsp cayenne pepper
1 pint malt vinegar

wash and stone apricots, place in pan with chopped onions and raisins. Add other ingredients, boil slowly uncovered for about 1 1/2hrs until thick and clear. Pour into hot jars and cover while hot. Allow to sit for a month before using.

*for a darker chutney use brown sugar, shallots give a milder taste to onions

variations - fruits: blackberries, apples, plums, rhubarb, peach or pear
combinations - apple & tomato, beetroot & apple


Last edited by Gimpy Cat on Sat Oct 25, 2008 3:20 pm; edited 1 time in total
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Gimpy Cat
Admin


Number of posts : 20332
Age : 47
Location : Edge of The World - Tasmania, Australia
Registration date : 2008-09-02

PostSubject: Re: Relishes, Chutneys, Salsas- Savoury Condiments   Fri Oct 24, 2008 2:46 pm

Green Tomato Chutney

2lb green tomatoes chopped
2lb tart apples, peeled, cored and chopped
1/2lb chopped onions
1lb raisins
3 & 3/4 cups light brown sugar
2 tsp ground ginger
2 tsp black pepper corns
2 tbsp coarse salt
2 cloves garlic crushed
3 cups malt/cider vinegar

combine all ingredients except vinegar. Add 1/2cup of the vinegar and cook over low heat adding remaining vinegar as the mixture boils, stir as mix thickens - about 45mins. When thick transfer to sterilised jars, seal and store in pantry


Last edited by Gimpy Cat on Sat Oct 25, 2008 12:44 am; edited 1 time in total
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Gimpy Cat
Admin


Number of posts : 20332
Age : 47
Location : Edge of The World - Tasmania, Australia
Registration date : 2008-09-02

PostSubject: Re: Relishes, Chutneys, Salsas- Savoury Condiments   Fri Oct 24, 2008 2:57 pm

Sweet Fruit Chutney (my favourite)

2lb tomatoes 1/4tsp cayenne pepper
2 med onions 1/4tsp chilli pwd
1 lge cooking apple 2 tsp mustard seeds
12oz sugar 2 cups white vinegar
1tlbs salt 1 cup water
1 tsp ground cloves 3/4 cup raisins

chop tomatoes roughly (can skin if you want) place in a large pan, bring to boil, reduce heat and simmer covered for 15mins. Add peeled and chopped onions, apple, sugar and salt, stir over low heat until sugar dissolves.

Mix ground cloves, chilli powder and cayenne to a paste with a little of the vinegar. Add this to the tomato mix, stir through then add the remaining ingredients.Bring to boil, reduce heat simmer 30mins until mix becomes thick. pour into hot jars, seal and store in pantry
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MurrayTart



Number of posts : 1370
Location : Murray River NSW in Oz, hey, 101 ways to cook Squash!
Registration date : 2008-09-17

PostSubject: Refridgerator Pickles   Tue Jan 11, 2011 5:43 pm

Refridgerator Pickles

Cucumbers sliced thin
Onions sliced thin
3 cup white vinegar
3 cup sugar
1/4 cup cooking salt
1 tsp turmeric
1 tsp mustard seed
1 tsp celery seed

Amounts, bucket of cucumbers & 4 - 6 large onions in a guess!
Combine remaining ingr. till sugar & salt dissolve. I heat it gently for a few minutes then cool it back to room temp as it is poured over the cukes cool.

Pack large jars with mix of cuke & onion tightly. Pour over liquid to fill & put in refridgerator. Ready to eat in 1 week. Remember these are not cooking in any way so must be refridgerated.

They are a bread & butter type pickle.
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Gimpy Cat
Admin


Number of posts : 20332
Age : 47
Location : Edge of The World - Tasmania, Australia
Registration date : 2008-09-02

PostSubject: Re: Relishes, Chutneys, Salsas- Savoury Condiments   Wed Feb 23, 2011 4:00 pm

Banana Chutney

12 ripe bananas, peeled and sliced
3/4 cup dates sliced and pitted
1/2 cup raisins or currants
1 cup sugar
1 dessertspoon cinnamon
2 cups malt or apple cider vinegar
1/2 cup sultanas (golden raisins)
1 dessertspoon salt
1 teaspoon nutmeg
2 teaspoons tumeric

Place all ingredients in a large microwave safe bowl. Cook on high in your microwave until the mixture thickens. Time varies depending on microwaves, takes anywhere from 15-35mins. Stir every 5-10mins after the first 10minute period. When done I use a potato masher to get rid of big chunks then pack into warm sterilised jars and seal. Store in pantry.

This is the batch I made yesterday

_________________
"My will is mine.....I shall not make it soft for you"  Aeschylus, Agamemnon
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PostSubject: Re: Relishes, Chutneys, Salsas- Savoury Condiments   Today at 7:03 am

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