I have been talking about posting the recipes of my jams and chutneys I have been making since long. And finally I have managed to put them down from my diary to my "cyber-cookbook" here!
For the recipes, please go here.
These were the different ways I enjoyed eating my chutneys and jams...
MANGO PINEAPPLE GINGER CHUTNEY
...on a slice of bread,
...with buckwheat-potao pakodas,
TOMATO APPLE ONION CHUTNEY (RELISH)
with my delicious zucchini bread, both made fresh at that moment........eternal bliss till the last bite!
We have been enjoying them with all kinds of things. It was a wonderful decision to make this chutney, whose inspiration came from a Dr. Oetker booklet on jams and relishes. But, I made mine with a lot more Indian spices.
MANGO PINEAPPLE RASPBERRY JAM
Heaven on toast.... The best jam I have made so far! Rishab loves it too, but he loves the simple strawberry jam I made for him (picture not shown) as much too!
FIGS GINGER CHUTNEY
Turned out to be much spicier than I expected. Even though I am enjoying eating it, I would reduce or maybe even leave out fresh ginger net time (next year!), as the taste of figs is getting hidden behind that of ginger. I can imagine my father telling me that it has turned out perfect, but next time I might try adding more cinammon and cloves instead and maybe also ground green cardamoms (for recipe - see link on top).
Here are a few pictures to show the steps :
Wash, peel, chop and / or puree (or both) the fruits....
add citric acid (or lemon juice) and sugar/gelly sugar to it, mix and let stand for a while...
Cook for 15 to 20 minutes. and bottle them in cooked jars or botttels.
Turn them up side down....
for about 5-10 minutes or even sometimes 15-20 minutes, before turning them back. Helps create a vaccum!
Let it cool down.
Keep in a cool, dark and dry place or at best in the refrigerator.
Use within a few months. I have kept my jams in the fridge for up to a year and they tasted excellent even at the end of the year. Chutneys, I have made them for the first time and being not so sweet, I'm not sure if they will all stay good for so long too. Maybe it would depend on the ingredients.
Important Note: Do not tighten the bottles again after they have cooled down!!
While making such preserves, one has to keep in mind that they should contain enough of the fruit acids, like citric acids or others. There are fruits which have low amounts of it. berries like red currents are usually sour enough that they do not neccesarily require any addition of citric acid, for example. On the other hand, mango, pineapple, pears, peaches and such similar fruits require addition of citric acid or any fruit acid (ascorbic acid - vitamin C , but it gets damaged by heat!).
Sugar is a natural preservative, but since too high amounts are not healthy, a good sterile working method while preparing them is a good idea. Cook the preserves for long enough, if you plan to keep them for long. Amounts which are to be used up fast (within weeks) don't need too many precautions.
And now about something special which made me feel sooooooo very happy! Dear Ivy of Kopiaste awarded me with this :
This is my second award now. Now, need I tell you, why I am happy? I guess not! And I must say that I am as happy to get it as I was the first time.
I would soon forward it to others, once I have come down from cloud 9 ! :)
Food Photography retreats in Greece, September 2018
3 months ago