Thursday, March 31, 2011
Mango Chutney adapted from Small Batch Preserving by Ellie Topp and Margaret Howard
Makes 5 cups
3 medium apples, peeled, cored, and chopped
2 large mangos, peeled, and chopped.
1/2 red bell pepper, seeded and chopped (or any sweet pepper)
1-1/2 C sugar (I used evaporated cane juice)
1 C finely chopped onion
1/2 C golden raisins (I used craisins, as I had no raisins haha)
1/2 C apple cider vinegar
1/4 C course grated ginger root
1 TBSP fresh lemon juice
2 tsp curry powder
1/2 tsp each: nutmeg, cinnamon, and salt
1. Combine first eight ingredients. Bring to a boil over high heat and simmer gently until fruit is tender and mixture is thick, about 20 minutes. Add lemon juice, curry powder, nutmeg, cinnamon, and salt. Simmer gently 5 minutes or so Taste and adjust seasonings.......
2. Remove hot jars from canner and ladle hot chutney into hot jars within 1/2 inch of rim. Process 10 minutes for 1/2 pint and 15 minutes for pint jars. Please refer to a canning manual if not sure.
Let me know if anyone makes this and changes anything that you like better. I can't wait to use this with my next batch of paneer cheese I make!!!
On to other news, Rob finished the front deck benching/railing. It looks fabulous!!!
So now we won't need to bring more chairs, as there will be plenty of seating! On the right side of the deck in this photo, we will be moving the chiminea to the center so the bench/rail is on the one side and the chairs can be placed around the other side, again, so we can use the new seating and not have to bring more chairs. The really nice thing is that the new bench/rail does not block the view at all from the front and office windows, so kudos to Rob, the handyman hubby!
On another note, we have scheduled R1 and R2 to be dehorned tomorrow, as they will be 10 days old tomorrow. I figure we will have someone do this the first time and see how it is done and then perhaps we can do the rest. Will have to see what all it entails and decide.
Your kid fix for the day. More to follow.