Green Tomato Chutney

There are many ways to serve chutney ... the more common being with cooked pork, chicken or beef. It can be served with cold deli meats and cheese on a charcuterie board. Or use your imaginations and mix it with plain Greek yogurt for a dip, top a hamburger, glaze your butternut squash, eat it with a spoon !!!

Ingredients:

6 cups chopped green tomatoes

6 cups chopped red onions

1 cup raisins

3 minced garlic cloves

1/4 tsp cayenne powder

1/4 tsp black pepper

1 1/2 tsps sea salt

2 1/2 cups brown sugar

2 cups malt vinegar

Put all the ingredients into a large pot and bring to a boil.

Then reduce heat and simmer uncovered for 1-3 hours until reduced down, thickened and browned.

Spoon into sterilized jars and process 10 minutes in a hot water bath. Or if you don't want to process them just keep them in the fridge but remember to use them in a month or two.

While ready to eat right away the chutney will mature and mellow (like some men do😉) after a month or so on the shelf. Once opened keep refrigerated and use within about a month.

Makes 3 1/2 cups

Mild Garden Salsa

No heat in this salsa, just cool and refreshing flavour to enhance any fish, pork or chicken dish.

 Ingredients:

1/2 red onion, diced

1/2 cucumber, diced

1/2 sweet red pepper, diced

1/2 mango, diced

1/2 cup cherry tomatoes, halved

salt and pepper to taste

1 tsp lime juice

8 mint leaves

8 basil leaves

Prepare the veggies and mango in a large bowl. When ready to serve chop the mint and basil and add to the salsa tossing with lime juice, salt and pepper. 

Makes 4 servings.

Mild Mango Salsa

This classic combination of juicy mango, tart lime and hot (ish) seasonings comes together in just a few minutes. It's a healthy condiment that's generally served with fish, but I think can be served with just about any meat or fish. You can even serve it with tortilla chips for a fresh appetizer!

Ingredients:
1 mango, diced
1 cup diced red pepper
1/4 cup chopped onion, white, vidalia or red
1/2 cup diced tomato
2 tbsps fresh chopped parsley or cilantro
1 garlic clove minced
1 tbsp lime juice
1/4 tsp cumin
1/4 tsp each salt and pepper
pinch of hot pepper flakes

I don't have big cilantro fans here so I use parsley but ideally you want to use cilantro in your salsa.

Mix the mango, red pepper, onion, tomato and parsley together in a medium sized bowl. Then mix the garlic, lime juice, cumin, salt, pepper and hot pepper flakes together.
You could use some finely chopped jalapeño in place of the hot pepper flakes if you want more heat.

Toss together and serve right away, but if you have the time refrigerate it for a few hours so the flavours have time to develop.

Then serve it up with just about anything that's grilled!

Salsa with Orange

Sometimes you just open the fridge and make salsa out of whatever you find inside.

1/2 cup  diced tomato
1/3 cup  diced red pepper
1/2 cup diced orange segments
1 diced avocado

2 tbsps honey
1 tbsp lime juice
1 tsp minced ginger
a few grinds of pepper

Chop everything up, mix the dressing, toss and serve immediately.

Have it with chicken, fish or pork.