Spicy Mango Ginger Chutney
Here is a good recipe for chutney posted by request. This has a nice gingery flavor. Great with rice and Indian curries! Chutneys are very popular in England too.
Viennese Beet Preserves
This would be delicious with lamb or pork, also with curry, rice, or noodles. Use your imagination! I don’t remember where I got this, I like to collect unusual recipies.
Red Capsicum Marmalade
I found this on a New Zealand site. Sounded interesting so I’ve posted it to share. Quantity is only a guess as I haven’t made this myself yet, but I do intend to soon. Please remember that this is a preserve. The marmalade needs to sit for at least 6 weeks before you try it.
Tomato Relish, Aussie Style
This is the best selling, fabulous tasting, world famous Tomato Relish as made by the “Boonooroo Brown Paper-bag Ladies” This is REALLY like granma used to make. If I buy “cooking tomatoes” and they are very pale, I add a small tub of tomato paste. You can add garlic, or herbs to this recipe, but I dont find it needs it. I always double this recipe, cause I am constantly being asked for it 🙂 I use good quality brown vinegar, but the my fellow Bag Ladies use the generic stuff.
Bo-Kaap Cape Malay Curry Powder – South African Spice Mixture
My take on Cape Malay curry powder; I devised this when I finally finished my precious box of this type of curry powder, that had been sent to me in a Herbs and Spices swap by Zurie! I checked the ingredients list and finally after a little trial and error, I came up with this, and it is a pretty close match! Influenced by Malay cuisine, Cape/Malay curry powder/masala is a blend of sweet and pungent spices to include cloves, cardamon, fennel, mustard, coriander, turmeric, fenugreek, a little chilli and black pepper. A curry powder/masala of a mild heat yet full of the flavours you expect in Indian curry. This curry spice mix is wonderful in all types of curries, but especially authentic Cape Malay style cuisine, and of course curries.
