Sauces, chutneys, relishes, dressings – the little things! Lately, with the BBQs we have been enjoying in this fantastic sunshine, condiments like relishes and chutneys really come into their own. Served with burgers, hot dogs, chicken skewers, lamb chops… Over the last few weeks I’ve made a few different ones, for us, but also when going to family or friends, they are a really nice thing to bring along. You can reuse jars or buy Kilner jars pretty cheaply to store your relishes and chutneys in. Most will last a while, with the vinegar preserving them so you can make it now and keep enjoying it!
Aubergine & Roast Garlic Chutney
1 medium – large size aubergine
2 red peppers
250ml wine vinegar
100g caster sugar
Pinch of paprika
Salt & Pepper
Preheat the oven to 180 degrees. Cut the peppers into slices (removing the stalk, seeds etc) and rub the skin side with olive oil. Place the peppers, skin up, on a baking tray. Peel away the outside garlic bulb skin, leaving the internal clove skins on and cut off about a 1/4 inch off the top of the bulb. Drizzle the garlic with olive oil and place on the same tray as the peppers. Roast the peppers and garlic for about 45 mins.
While the peppers and garlic are roasting, cut the aubergine into 1cm slices, drizzle with olive oil and pinch of salt. Grill the aubergine on a griddle pan until soft and browned. Leave the aubergine to cool and then remove the skin. Cut the slices into smaller cubes and add to a saucepan.
Let the peppers cool for a short while. Remove the skin and cut the peppers into small chunks, adding them to the saucepan with the aubergine. Squeeze the garlic pulp from the cloves and add to the saucepan. And add the rest of the ingredients, sugar, vinegar, paprika, salt & pepper. Bring to the boil, stirring regularly and then lower the heat to let the chutney simmer for about 1 1/2 hours. Leave to cool.
Easy Mint Sauce (no cooking required and perfect with barbecued lamb chops)
A bunch of mint
3 tbsp wine vinegar
1 tbsp caster sugar
3 tbsp boiling water
Take the mint leaves off the stems, sprinkle salt and chop the leaves finely. Put the chopped mint into a bowl or jug and add the boiling water, stir well and leave to cool.
Once cooled, add in the vinegar. Season to taste, adding more water or vinegar if needed.
400g tomatoes (approx. – on the vine, cherry…whatever you have is fine!)
3 cloves of garlic
1 x 400g tin of chopped tomatoes
150ml wine vinegar
100g brown sugar
1/2 red chilli, very finely chopped
Olive oil, Salt and pepper
Preheat the oven to 180 degrees. Chop the tomatoes into small chunks (if small cherry tomatoes, half them) and place on a baking tray with the finely chopped garlic. Drizzle with olive oil and salt and pepper. Roast for about 45 mins until the tomatoes have softened and are starting to blacken. Place the tomatoes and garlic into a saucepan along with the rest of the ingredients – vinegar, sugar, tin of chopped tomatoes and chilli. Bring to the boil, reduce and simmer for about 1 1/2 hours until the relish has reduced to more than half its original volume. Leave to cool.