- In some cultures, making pickles or chutneys is very common. In others it may be a new idea. It is a good way of preserving vegetables and can add flavour when they are eaten with staple foods. Chutney is a sweet, spicy preserve. Pickles are usually less sweet and more spicy or hot.
- Foods such as tomatoes (red or green), onions, carrots, green mangoes, green beans and pumpkins all make good chutneys or pickles.
Discussion
- If possible, obtain a recipe book to get more accurate quantities of vegetables and spices. If one is not available, then experiment with these guidelines and what is available locally.
- Encourage each participant to try making one variety, using different mixes of vegetables and spices and noting the ingredients. Afterwards have a meeting to taste all the different products.
- Invite others to taste these products to encourage their interest.
- What possibilities are there for selling chutneys and pickles locally or in nearby towns?
- Chutney recipe…
• Ten cups of chopped vegetables (use a mixture of several)
• One to two cups of chopped onion
• Three cups of vinegar
• Three cups of sugar
• Three teaspoons each of ground ginger, mustard seeds, cinnamon or other similar spices
• Salt and pepper
Cook in a large pan. Bring to the boil and cook for 30–50 minutes, stirring regularly.
Cool a little and pour into clean jars, first wrapping each jar in a damp cloth to prevent cracking.
Use undamaged lids and, if possible, first cover with plastic to prevent the vinegar damaging the metal lids.
For pickles add the same amount of vinegar but just one to two cups of sugar and plenty of chilli, mustard seeds, and other similar available spices.
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