Yaputya Leftlegin wrote
Good relish and chutney is expensive,
True, tho that isnt the reason I make it myself.
would you mind posting your recipes ?
I started from
http://www.taste.com.au/forums/viewtopic.php?t=6064&sid=49c3a0519a5c4283f3a84bd1eca648c0
and used the cheapest canned diced tomatoes I could find, 66c a can.
Basically chucked everything in the food processor, and didnt bother to let
it rest overnight before cooking, because none of the other recipies did that.
Did it both with dried chilli flakes and with fresh jalepano chillies, the hot ones.
Cant really tell the difference between the two batches except for the fact that you
can still sort of see some of the flakes in the batch where I used the dried flakes.
Used 10 tablespoons of flakes and 5 jalapano chillies respectively.
Also tried both the 5 cloves of garlic and the same amount of minced garlic
in those little glass jars, cant tell the difference between those batches either.
Havent tried how important the other minor ingredients are, there seems
to be an awful lot of them and I'd be surprised if most could pick the batches
with particular ones left out in a proper double blind trial but havent tried that yet.
The cornflour is pretty important. I eat about half of the relish on the open
sandwitches I make with every loaf of bread I also make, never buy commercial
bread anymore either. I make it in a vertical loaf bread machine and start it so
the bread is ready very late in the day and have that for dinner that day.
I cut the dome off and put butter, relish, hot salami and lettuce on that
so its important that the relish doesnt drip on me when I am eating that.
I also use the relish on cold roast lamb with peas, corn and microwaved potatoes,
what I do with other than the first meal from a roast leg of lamb. Hot potatoes,
peas, corn, and cold roast lamb and relish with fresh tomatoes as well.
I make my own Kimchi, much cheaper than buying it when the right cabbage is cheap.
You can make it as hot as you like.
http://www.epicurious.com/recipes/food/views/Traditional-Napa-Cabbage-Kimchi-233839
Thanks for that, I'll give it a go.