I'm sure you'll hear more from this adventure!
So, energised from this trip we went to the produce markets on the weekend and went a little wild! Lots of fruit & veg, lots of plans!!
I tried to choose things we genuinely use a lot of that would save us time or money by stockpiling. We eat a lot of Mango Chutney. With all our curries, pappadums, vegie burgers, as a snack with greek yoghurt and naan bread and importantly, Eva likes it in school sandwiches - but she is fussy so we compared several recipes and jars of ones she likes, tasted spices and came up with our own recipe. And it's great - and importantly Eva thinks so too!
Eva's Mango Chutney.
1.8kg diced ripe mango flesh (this was about 12-14 mangoes)
600ml white wine vinegar
600g white sugar
30g grated fresh ginger
1 Tbspn salt
1 tspn brown mustard seeds
1 tspn curry powder
1 tspn mixed spice
1/2 tspn ground clove
Place all ingredients into a large heavy based pan.
Bring to boil then turn down to a simmer.
Simmer for about 1.5hr until darkened and thickened and tasty.
You can cool a tiny amount in a small dish in the freezer if you want to check for thickness as you do for jams.
Makes about 2 litres - 6 good sized jars.
PS Mia has written about a Strawberry and Rhubarb Jam she made on the same day at her blog - The little blue bicycle - if you'd like to read more ...