I felt an earthquake this morning, the third in a month. It began with a sharp jolt, followed by several seconds of shaking – only a ‘weak’ earthquake apparently but enough to startle me.
It is very gloomy here this evening, a sign that winter has arrived (we are having showers) and the days are getting shorter and shorter. I welcomed the couple of hours of sunshine around noon and sat outside to eat my lunch.
Then it was time to make some
Kiwifruit Chutney. Gold kiwifruit were
on special at the supermarket yesterday so I prudently bought enough to make
chutney.
Into a large saucepan place 1 kg gold kiwifruit (peeled and
chopped), 3 medium onions (peeled and diced), 2 large bananas (peeled and
sliced), the juice of 2 lemons (about ½ cup), 1 cup sultanas, 2 tablespoons finely
diced preserved ginger, 1 cup brown sugar, 2 teaspoons plain salt (i.e., not
iodised), 1 teaspoon ground ginger, ¼ teaspoon cayenne pepper, and 1 cup
vinegar (I use apple cider vinegar but any will do).
Bring to the boil and then keep at a slow boil for around 75
minutes. Stir occasionally to prevent it
sticking, increasing stirring as the chutney thickens.
The chutney is ready when a wooden spoon can be drawn across
it and the chutney does not immediately slide back over the gap. Pour into hot jars and seal (if not using
self-seal lids, wait until the chutney is cold before covering with a layer of
paraffin wax and covering the jar).
This recipe makes about 4 cups of chutney. I have made a note to myself to label the jars tomorrow – there is nothing worse than finding a jar of “something” in the cupboard in several months’ time!
Margaret.
An Earthquake would freak me out!
ReplyDeleteWe expect finally, finally rain and maybe thunder for the weekend!
What do you use the chutney for?
Oh, yes, I remember when we emptied the old chamber in our parent´s house. Often the jars where not only a question of what, but also when, LOL!
Some were labelled 1977... um, no, thank you!
So much work on the cooking-side for nothing, it was a sad sight.
That would be sad, all that effort gone to waste.
DeleteChutney goes with lots of things - cheese, cold meat, hot meat, curry, even on a sandwich. I had some for dinner tonight with my pork chop. It was still a little spicy as it is new, but this will mellow down in a couple of months.
It looks delicious! I have never seen kiwi used for chutney. Thank you for sharing.
DeleteOoh yum! I shall be passing this recipe on to my bottling mad daughter!!!!
ReplyDeleteIt won't be long until the days start to become incrementally longer - I cant wait! Even though it will still get colder for a while, I can bear that after Solstice!! ;o)
I hope she enjoys it :)
DeleteI never met a chutney I didn't like, so I am sure I would enjoy this one.
ReplyDeleteHmm, I have missed the earthquakes... not that I really want to feel too many of them! Loving the sound of that chutney Margaret
ReplyDeleteStay safe
Blessings
Maxine
LOL I think I have been sitting down too much lately! If I am busy doing things I don't notice them as much, if at all. I probably would have felt this one though as it arrived with quite a jolt before the shaking began.
DeleteHello, The earthquakes would freak me out too. I glad you are safe. The chutney looks yummy.
ReplyDeleteEnjoy your day, happy weekend!
Being our counties both on the Earthquake belt, we do get frequent earthquakes as well but still it startles me every single time, weak or strong! The strongest ones I experienced was in Kyoto, Japan which was diffewrent one because instead of side movements, it was up and down and very scary but the Japanese people passing the streets while we were screaming inside the house, oh my! They are just walking normally and unbothered. That was when I realize people can get used to them.
ReplyDeleteI have felt some big earthquakes (Inungahua, Edgecumbe, Christchurch, Kaikoura) but all from a distance. The worst one I have been in was a rolling one, where the ground seemed to roll beneath you rather than shake. That was back in the 1970s and I still remember disliking it intensely :))
DeleteThe chutney looks good - the recipe has gone into F's 'notes on food' book. We know what you mean about labels - F has a shelf full of unlabelled chutney. When she made it she possibly figured she would remember what it was (or would get around to it later); gluts of produce from the allotment The onion marmalade is obvious. The zucchini chutney is distinctive (as is curried banana one - not allotment produce, just cheap bruised ones), the rest is a bit pot luck - tomato? rhubarb? apple and tomatillo?. Oddments of this and that. There is another cupboard of unlabelled jam. At least the jam and chutney are separate, but not labelling is not like F at all. We've no idea how she slipped up on that detail. Silly woman didn't file all the recipes either and decided recently that after a bit of 'maturing' (like 3 years maturing!) the apple & tomatillo chili chutney was 'to die for' and has no idea what recipe she used. Blame the internet.
ReplyDeleteDefinitely blame the internet! The best fudge I have ever tasted was made by one of my sons from an internet recipe he could not find again. I could have wrung his neck!!!
DeleteYour chutney sounds very interesting. I've only ever made chutney once and no one around here was at all enthusiastic. Maybe because we didn't grow up having chutney. Mom made many kinds of pickles and once some unusual concoction called Chow-Chow. I still have her recipe for that one but have not tried it ( nor do I intend to. LOL)
ReplyDeleteI have made Chow-Chow! It is very similar to my recipe for Mustard Pickles. What we grow up with certainly has an effect on what we later enjoy - my mother made all kinds of jams and relishes and bottled a lot of fruit in season. I used to do the same although not so much now.
DeleteI've never tasted Chutney...can't imagine what it would taste like. Was going to ask what it is used for, but you answered that above. :) I get mad at myself for sticking things in the freezer and not marking what it is. I always think, oh I'll remember. An earthquake would scare me too.
ReplyDeleteFreezer Mysteries are as bad as Pantry Riddles - funny how we think we will remember, when we never do :)
DeleteThat chutney sounds delicious, I'll keep that recipe. I don't like kiwifruit but love them in chutney. Years ago when I did a lot of bottling I often forgot to add a label and my kids used to love to open a 'pot luck' bottle. If they had been looking for jam but ended up with pickles or chutney, that was fine with them, they loved them on bread. I've never felt an earthquake and really don't think I would cope very well.
ReplyDeleteThat sounds an interesting chutney. I must print it out. Never felt an earthquake.
ReplyDeletei think there's been a couple of earthquakes lately hasn't there? The chutney looks good, how do you find it keeps with the banana in it?
ReplyDeleteI've never had a problem with it, but then I always use self-sealing jars and it doesn't get a chance to last for years!
DeleteI wonder if Roger would like this...it sounds interesting. and looks yummy.
ReplyDeleteWe had a moderate earthquake a couple of weeks back! I felt it, but, it was only 5.6 or something and the epicenter was several miles away. Every time we do have an earthquake, I wonder if it will be the Big One we have been told to expect!
ReplyDeleteOoh, kiwifruit chutney! That's something I haven't tried! I am getting ready to make some peach chutney, with peaches from my tree, in the next day or two (waiting for enough peaches to get ripe). :)