Friday, August 8, 2014

Chilli sauce - Sichuan

This chilli sauce is made with Sichuan chillis. I bought them dried.

The one jar that looks different at the right is apple chutney, which is an ingredient of my latest recipes.

Apple Chutney

  • 6 x granny smith apples, peeled and diced
  • 2 x onions diced
  • 2 x cups raisins
  • 350 g raw sugar
  • 500 ml malt vinegar
  • 1/2t salt, black pepper
  • 2t all spice
  • 2t cloves
  • 2t tumeric

Makes about 5 x 360 ml jars (mmm... peanut butter had to be eaten to produce these jars). I cooked it down for a couple of hours on a slow heat. I actually used whole all spice and cloves, heating them first in a frypan and then grinding them with a mortar/pestle. Down-side is little black dots in the chutney - oh and the furniture smells of spice afterwards - tip: use the range-hood fan :-)

No comments: