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Plum, parsnip & tamarind chutney

Plum, parsnip and tamarind chutney
Background
I wanted to make something dark, sticky and sweet (perhaps I was thinking of chocolate?)
This recipe uses purple skinned plums with a yellow flesh, parsnips roughly cut into chunks, tamarind, a handful of raisins and a few shavings of ginger for a bit of a flavour kick.
It was simmered slowly for a few hours to try to get it lovely and sticky; however it turned out a bit different to how I had expected it! The colour was a surprise, I had used sweetener rather than a dark sugar which might have made a difference.
It does go really well with cold gammon in sandwiches and with salad


Flavour pairings
Parsnip & "fresh fruity" (plum)

Colour
Wine / plum red

Consistency
Chunky with thick sauce (the parsnip chunks could have been smaller for a more spreadable consistency

Tasting notes
Very fruity, almost like rhubarb

Spicy Tomato Chutney

Spicy Tomato Chutney
Background
My first batch of chutney is slightly sour in flavour, made with red wine vinegar and sweet tomatoes & warmed up with garlic, ginger, chilli flakes and Indian spices and seeds.

It also uses powdered sweetener in the place of sugar, and is suitable for diabetics.

I was very happy with this as a first effort, it has a pleasant sharpness and warm earthiness, and with the mixture of seeds and it's  brick red colour it looks so pretty too!


Flavour Pairings
Tomato & Ginger / Tomato & Garlic

Colour
Brick Red

Consistency
Soft chunks in a thick liquid sauce

Tasting notes
Warm, earthy, mild curry, sharp. It's quite a complex taste considering how few ingredients are in there. Delicious though, and thinking of a repeat soon!