The end of Autumn means the very last of the tomatoes, feijoa and apple harvests. Turning the sunshine into accompaniments for winter patties and platters and such like. Yum X
Tomato Relish:
You'll need..
1.5kg Ripe tomatoes
4 large onions
1 T sea salt
1 T kelp flakes
400g coconut sugar
Apple cider vinegar
1 T wholegrain mustard
1 T curry powder
1 T chilli flakes
2 T cornflour
Chop up tomatoes and onions, add sugar and spices. Add enough vinegar to cover. Bring to boil, and simmer 1.5 hours. Mix cornflour to a smooth paste with a little cold water. Add to mixture and boil 5 minutes. Put into sterilised jars and seal tightly.
Apple & Feijoa Chutney:
Into the pan goes:
1 kg feijoas, peeled and chopped
400g apples (I used our home grown Cox's Orange)
300g onions
50g fresh ginger, grated, or 1 T dried ginger
4 whole star anise
2.5 C apple cider vinegar
400g coconut sugar
1 t salt
2 T cornflour.
Chop up feijoas, apples and onions, add sugar and spices. Add vinegar to cover. Bring to boil, and simmer 1.5 hours. Mix cornflour to a smooth paste with a little cold water. Add to mixture and boil 5 minutes. Put into sterilised jars and seal tightly.