Cliptop jar from Milly's Parnell. Azmaya butter knife from Everyday Needs. Photo / Babiche Martens.
Home-cooked chutneys and pickles will tranform a dish and your tastebuds, writes Angela Casley.
Stuck inside on a cold wintry day? This is the perfect chance to fill the jars that have accumulated in your cupboards with tasty chutneys and pickles in preparation for spring and summer. Chutneys require long, slow cooking using spices and herbs, and are made from a selection of fruit
or vegetables.
The result is usually soft and pulpy, with a mellow flavour. Pickles on the other hand are fresh vegetables or fruit preserved in a good quality vinegar. The vinegar is usually flavoured with spice and the preserve best left for a month before using to allow the flavours to fully develop.
Anything with beetroot is a favourite of mine. Making it the base of this chutney ensures it goes a long way. The chutney is perfect to place in small jars and give as a gift. We all like to receive something home-made, tasty and practical. It won't last long, though. It is fabulous on a ploughman's platter, alongside a hot stuffed chicken breast or in a sandwich to give it a lift.
Pear chutney is a must at this time of year when pears are cheap and flavoursome. Goat's cheese or ricotta are my favourite foods to accompany with this chutney. Dollop some on top of crostini or a cracker, or add a spoon on the side of a blue cheese and rocket omelette.
