La Chatte Gitane (or The Gypsy Cat) was the name we chose for our cottage in France. We chose it while on the road, moving home, from Ireland to France with 2 dogs and 7 cats in the car.
This blog began its insignificant life as a recipe book for friends and family who would ask me repeatedly for a recipe of this, that and the other.
Since then it has taken many different directions, like gypsies tend to do. Sometimes making a U-turn and revisiting familiar roads and taking a break when necessary.
You'll find recipes here, but also musings about the places we've called home, the gardens that we've established, not always successfully, the homes we've improved and the environments we've lived in. Currently, that is back in Ireland.

Monday, August 29, 2011

Patience is a Virtue and this Chilli and Tomato Chutney is a Redhot Babe !



At last, here I am with the recipe for the Chilli and Tomato Chutney.

Ingredients (yield approx 2 liters)
  • 10 large chillies (the plants I bought at the time said, Spanish Chillies, they are not extreem hot)
  • 10 medium tomatoes
  • 2 medium onions
  • 2 red peppers (capsicum)
  • 2 large cloves of garlic
  • 2 apples that are not overly ripe (they contain more pectine)
  • 500 ml cider vinegar
  • 300 grs sugar
  • 2 tbsp - heaped - garam massala
  • 2 tbsp mustard seeds
  • Drizzle of sunflower oil




Preparation
Have sufficient jars with screw tops at hand, washed and sterilized.
  • Chop the onions and sautee in the sunflower oil together with the grated or finely chopped garlic.
  • The other veg and apples also chopped into the size that you like. The chillies I did smaller than the rest.  No need to deseed, except maybe the apples.
  • Add it all to the pan and pour in the vinegar and sugar.
  • Bring to boiling point and add the garam massala with the mustard seeds.
  • Lower the heat and leave to simmer, without lid, until the liquid has reduced significantly.  Stir regularly.
  • It can take up to an hour and a half.
  • When still hot, transfer into jars, seal and leave to cool (upside down)
Chutney improves with age and can be kept in a cool, dark place for a few years. Once opened,  store in the fridge.


Thursday, August 04, 2011

I See Red !


What's more, I can see a chilli chutney coming on.

If you have patience, I will get back to you with a recipe.

I didn't polish up the peppers and chillies, don't they look lovely. I could hug my greenhouse, so happy am I with it's produce.

Patricia xxx...x
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