Chutneys

Cumin Seed. Cumin spice is the dried ripe fmit of Cuminum cyminum L. (UmbeUiferae). The seed-Uke fmit is elongated about 0.31 to 0.63 cm and is yeUowish brown. It is native to upper Egypt and the eastern Mediterranean, but is now cultivated in Pakistan, Turkey, India, China, and Syria. It has a strong pecuhar aroma and flavor, pleasing to some and offensive to others. Cumin seed is used in chutney and curry, chili powders, chili con came, cheeses, and the pickling of cabbage. 

Elderberries are used medicinally for catarrh, sore throats, fever and asthma. When cooked with a sweetener into a thick syrup known as a rob they offer the same health benefits. Elderberries are excellent in pies, cobblers, jam, chutney, muffins and puddings. Elderberries are rich in vitamin C, calcium, phosphorus and beta-carotene. The berries may be dried and used in winter. Avoid green, unripe berries. The berries should be cooked before eating, remove the seeds when making jam or wine. Elderberry jam is sometimes served as a alternative to cranberry sauce, accompanying turkey or game. 

Simmer everything together until the mixture thickens. Pour into sterilized 1/2-pint canning jars, leaving 1/2-inch head room. Process in a water bath for 10 minutes if you wish to preserve the chutney. 

The oil of cumin is an essential part of kum-mel liqueur and German baked goods it is also used in perfumery. In medicine, it is used as a stimulant, an antispasmodic and a carminative. It is used mainly as a seasoning in curry powders, soups, stews, sausages, cheeses, pickles, meats and chutneys (Farrell, 1985). 

Add the pumpkin to the chutney and simmer for a further 10 minutes. Remove from the heat. 

Sterilize some glass jars and fill with the chutney. Fasten the lids securely and store in a cool, dry place for up to six months. 

Makingjam at home doesn t require specialist equipment, but it s a good idea to check that you have a suitable pan with a thick base (there s no need for a lid when makingjam). If you want to invest in a preserving pan, buy a heavy-gauge pan. Ideally, preserving Jars are best for both jams and chutneys, as they have proper lids that seal down, but glass Mason jars with screw-top lids work just as well. Circles of waxed paper placed (wax-side down) over the top of the jam can also provide a seal. Use firm rather than over-ripe fruit, and wash the fruit several times in cold water before you use it. 

Mango dates-orange chutney Prawns bergamot... 

Coriandmm sativum) 4. Sweetener 50 mL agave syrup Chutney... 

Mango-Dates-Orange Chutney A spice dip trip to Asia. 

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