Chutneys & Marinades
Add flavour & texture to a meal with Chutneys, and tenderize & flavour meat and fish with Marinades.
Making your own chutneys & marinades lets you control the ingredients - no chemicals or preservatives!
All recipes are for 4 servings
Making your own chutneys & marinades lets you control the ingredients - no chemicals or preservatives!
All recipes are for 4 servings
Chutneys
Chilli Chutney
as an accompaniment to anything! 200g finely chopped chillies (refer to the Chilli Hotness guide) 1 onion, peeled, halved & sliced 2 tsp finely chopped garlic 1 tsp salt ½ tsp cayenne pepper 2 tsp minced ginger 2 Tbsp extra virgin olive oil 175ml white spirit vinegar ½ tsp freshly ground black pepper Add all ingredients to a saucepan. Bring the mixture to a boil, turn down to a low heat & then simmer gently for about 40 mins until thickened & shiny. Gently mash to desired consistency. Bottle into a hot jar (pre-heated in hot water) and seal immediately. It is best to mature the chutney for 24 hrs before use. Once cooled, the chutney can be kept in the fridge for up to 3 months. Cranberry Chutney
for cheese (especially baked brie or camembert) 1 cup cranberries, fresh, frozen or dried 4 Tbsp soft brown sugar or 1 tsp stevia (powder) or 1 Tbsp xylitol 1 Tbsp water (or 2 Tbsp water with dried cranberries) 2 Tbsp finely sliced spring onion 2 tsp lime juice (or lemon juice) 1 jalapeño pepper, de-seeded & finely chopped freshly ground salt & pepper to taste In a saucepan, bring the cranberries, sugar & water to a gentle boil, reduce the heat & simmer for 10 mins, stirring occasionally. Fold in the spring onion, lime juice & finely chopped jalapeño, season with salt & pepper and remove from heat. Set aside to cool slightly (left-over chutney can be kept in a sealed jar in the fridge). |
Marinades
Barbeque Marinade
for beef ribs & steak 1 onion, peeled & grated 8 Tbsp brown spirit or red wine vinegar 6 Tbsp tomato sauce 4 Tbsp soya sauce 1 tsp salt 4 tsp Worcester sauce 2 tsp English or wholegrain mustard 1 tsp finely chopped garlic ½ tsp finely chopped chillies (optional) ½ tsp freshly ground black pepper In a large flat casserole dish, mix all ingredients together well. Press the meat into the marinade, turning over & coating well. Marinade for at least 30 mins while occasionally turning the meat. Chicken Curry Marinade
for all cuts of chicken 125ml Greek or natural yoghurt ½ tsp lemon juice ½ tsp turmeric 1 Tbsp coriander powder ½ tsp cumin powder 1 tsp green curry paste In a large bowl, mix all the ingredients together well. Mix the chicken into the marinade, coating well, and leave for 10 mins. Coke Marinade
for beef fillets or steaks 4 Tbsp light olive oil 1 Tbsp barbeque spice 1 Tbsp braai & grill seasoning 50ml coke In a large flat baking dish, prepare the marinade by pouring in the olive oil and adding the barbeque spice and braai & grill seasoning. Mix well and stir in the coke. Roll the steak in the marinade & coat thoroughly. Marinade for at least 30 mins while turning the steak occasionally. Lamb Chop Marinade
for grilled lamb chops 6 Tbsp light olive oil 1 tsp rosemary & olive seasoning 1 tsp green onion seasoning 1 tsp barbeque spice 1 tsp finely chopped garlic 1 tsp Worcester sauce In a deep roasting dish, mix together the olive oil, spices, garlic & Worcester sauce. Add the chops to the dish coating each chop well. Marinade for at least 15 mins. Portuguese Peri-Peri Sauce (Marinade)
for all cuts of chicken 4 Tbsp finely chopped chillies, preferably Piri Piri (African bird's eye) or Habanero 2 tsp dried chillies 4 Tbsp finely chopped garlic 180ml light olive oil 4 tsp minced ginger 60ml lemon or lime juice 2 tsp salt 2 tsp black pepper 3 Tbsp smoked paprika 120ml white wine vinegar 60ml Worcester sauce Blend all ingredients together well, bottle & refrigerate for at least 24 hrs before using. Can be kept in the fridge for 3 months. Shake occasionally & always before using. Tuna Marinade
for tuna steaks (or a block) 2 Tbsp soya sauce 1 tsp finely chopped garlic 1 tsp minced ginger 1-2 tsp wasabi paste 1 Tbsp lemon or lime juice 1 tsp finely chopped chillies 1 tsp honey or white sugar or a pinch of stevia 2 Tbsp extra virgin olive oil ½ tsp freshly ground black pepper Mix the marinade ingredients together well in a dish able to accommodate the tuna. Place the block of tuna (or steaks) in the bowl with the Tuna Marinade and marinade for at least 1 hr while rotating the tuna every 15 mins. |
