Saturday, July 9, 2016

Condiments and Pickles

I have a lunch meeting next week and I can't wait to cook for it.  I am making yet another meat and cheese platter because not only am I obsessed with them right now, they are wickedly delicious.  When you are cooking for people you don't know, a platter gives everyone a lot of choices.  But what really makes these platters special, is presenting them with killer homemade condiments and pickles.  I am pickling everything these days!  I made this mango chutney the other day.
 4 mangoes cubed
1 C. of apple cider vinegar
2 cloves garlic minced with 1/2 tsp. salt
1 diced onion
1/2 C. brown sugar
1/2 tsp. cumin seeds
1/2 tsp. coriander seeds
1 tsp. cardamon
1/4 tsp. turmeric
1/4 tsp. ground cloves
1 tsp. grates ginger
and as much spiciness as you want.  You can add fresh hot peppers, hot sauce or cayenne to taste.

Place everything in a heavy pot, bring to a boil and then turn to a simmer.

Simmer for about 1-1/2 hours stirring occasionally until it thickens.  Pour it into a jar and refrigerate. This will keep for at least a month in the refrigerator.

I also made dill pickles.

And jars of fire and ice pickles.  I've made several mustards, carrot pickles, more amish eggs, pickled beets and eggs, pickled mushrooms and a couple fruit compotes.  I can't wait for this meeting.