Does anyone have a delicious recipe for this!Preferably one that uses up lots of mint.
fifie,
Nov 18, 12:44pm
Mint Chutney. by Digby Laws. 250 gr fresh mint leaves, 1 tablespoon salt,1/2 teaspoon Cayenne Pepper, 125gr Raisins, 50 gr fresh ginger sliced, 25 gr garlic sliced, 1/2 cup brown sugar, 1 cup cold malt vinegar, 1 cup hot malt vinegar. In a food processor finely chop mint leaves,Add dry ingredients until well chopped, add cold vinegar and process till smooth.Alternative the solid ingredients can be minced and pounded to a paste with cold vinegar.Pour the paste into a bowl mix in the boiling vinegar Allow to cool spoon into clean jars and seal.Strongflavour use it sparingly in lamb sandwiches, BBQ lamb, burgers or roast Lamb. Also have a recipe for mint sauce made with br sugar, is good to keep in the pantry over winter, yell out if you want it.
rainrain1,
Nov 18, 1:22pm
Thanks fifie thats wonderful,you could hit me with the sauce recipe too if you like.
superbi,
Nov 18, 1:42pm
x1
Mint chutney: (yum) 2 cups vinegar6 small onions2 cups of sugarcup and 1/2 of seedless raisins 500 grms tomatoes 1 teaspoon mustard 1 cup tightly pressed mint 2 teaspoons salt 500 grams of apples. Heat vinegar sugarsalt mustard. leave to cool. fine choptogether tomatoes,apples,onion,raisins and mint .finally mix all together and then bottle in jars.
skye7,
Nov 18, 3:23pm
Awesome thank you for the recipes, they look great. rainrain1 I would appreciate your mint sauce recipe please.
rainrain1,
Nov 18, 3:30pm
it is post #1 who is offering the sauce recipe edited to say I mean post #2:-)))
rainrain1,
Nov 18, 3:35pm
mmm yum decisions.will have to try both recipes A question though.am I cooking all this together! and for how long!
allurs,
Nov 18, 4:01pm
fifie would love the mint sauce recipe thanks
superbi,
Nov 18, 4:23pm
Only cooking is to heat the vinegar.salt and mustard.Doesn't have to be cold just cool will do. Then mix with "chop chop "and bottle---.easy peasy.!
fifie,
Nov 18, 5:48pm
Old mint sauce recipe. Mint Sauce. Old measurements sorry. 1 pint vinegar, 11b brown sugar put in a saucepan simmer 5 minutes then turn heat off. Chop 1 good sized cup packed with mint leaves up finely add to the vinegar mixture stir, let cool then bottle.(Keeps Forever) Use as required. I usually make a double or triple brew, bottle and keep in the pantry, keeps us going till new mint grows. I found also don't be to tempted to add heaps more mint either as with thickening it won't pour out of the bottle, and sounds a lot of sugar but don't cut it back as this helps make it go thick and syrupy.
rainrain1,
Nov 18, 8:04pm
Grrrreat!Thanks all
rainrain1,
Nov 19, 5:00pm
Superbi where are you.that recipe is so delicious, beautiful and xmasy in the jar as well, which would make a nice gift.Me and my bow wow are having some on our lamb chop for lunch today.
superbi,
Nov 19, 10:33pm
rainrain1 wrote: Superbi where are you.that recipe is so delicious, beautiful and xmasy in the jar as well, which would make a nice gift.Me and my bow wow are having some on our lamb chop for lunch today. I'm so glad that you like it.It's one of our favourites- - - - - specially with the xmas lamb and new potatoes! ! ! ! ! ! .
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