2 pantry favourites: homemade chutney and relish

Transform vegetables from your garden into delicious condiments to enjoy throughout the year. These recipes for green tomato chutney and caramelized red onion relish contain no preservatives and are full of flavour.

This tangy chutney is a welcome addition to sandwiches and anywhere else you want to add a pop of flavour.

Ingredients

• 500 millilitres (2 cups) Granny Smith apples, peeled, cored and chopped
• 2 litres (8 cups) mixed green and red tomatoes, peeled and roughly chopped
• 500 millilitres (2 cups) onions, chopped
• 4 large garlic cloves, crushed
• 15 millilitres (1 tablespoon) sea salt
• 45 millilitres (3 tablespoons) pickling spice (a blend of whole or coarsely cut spices, available at supermarkets), tied in sterilized cheesecloth
• 600 millilitres (2.5 cups) apple cider vinegar
• 500 millilitres (2 cups) sugar

Directions

1. In a large preserving pan or stockpot, combine the apples, tomatoes, onions, garlic, salt, spice bag and half the vinegar.
2. Bring to a boil, lower the heat and simmer, stirring frequently, for one hour, until the chutney is thick.
3. Dissolve the sugar in the remaining vinegar and add it to the chutney. Simmer, stirring occasionally, for another one and a half hours, until the chutney is very thick.
4. Remove the spice bag, and spoon the chutney into warm, sterilized jars. Seal, label and store in a cool, dark place.
5. To allow the flavours to develop, leave the chutney for a month before using it.

Serve this relish with roasted meats for a zing of sweet and savoury flavours.

Ingredients

• 2 large red onions, peeled and sliced very thinly
• 50 millilitres (1/4 cup) firmly packed dark brown sugar
• 250 millilitres (1 cup) dry red wine
• 45 millilitres (3 tablespoons) balsamic vinegar
• a dash of sea salt
• freshly ground black pepper
• 1 wide-mouthed 500 millilitre (2 cup) jar

Directions

1. In a heavy non-stick frying pan, combine the onions and sugar and cook uncovered over a medium-high heat for about 25 minutes – stirring frequently – until the onions turn golden and start to caramelize.
2. Add the wine and vinegar and bring to a boil over a high heat. Reduce the heat to low and cook for about 15 minutes, stirring often, until most of the liquid has evaporated.
3. Season to taste with salt and pepper and ladle into the jar. Cool, seal and label.
4. Store in the fridge and use within three weeks. Or store it for a longer time in the freezer.

These two recipes are a good way to use up green tomatoes and red onions, and the resulting chutney and relish make excellent homemade gifts!

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