Task 1

1.1) Brief:

• To design and make a fruit or vegeteble preserve which we can sell to the public.
• To plant a vegetable garden which is able to supply us with the relevent supplies for our fruit or vegetable preserve.
• To design a label and have bottles for our vegetable preserve.

1.2) Constraints:

• Age
• Income
• Experience
• Internet
• Raw materials
• Health
• Saftey

1.3) Specifications:

• To taste nice
• To be safe for consumption
• To be attractive and appealing
• To use raw materials from our garden
• Garden must be 1m by 2m (size of a door)
• To be environmentally safe
• Bottle must be 12cm in height by 6cm in diameter
• Label must be 3cm bt 5cm

Apricot Date Chutney

Ingredients 2 pounds dried apricots 2-1/2 cups pitted dates, chopped 3 cups brown sugar, firmly packed 3 cups golden raisins 2 cups white wine vinegar 2 cups water 1 tablespoon mustard seed 1 tablespoon salt 2 teaspoons ground ginger 1 teaspoon ground coriander 1/2 teaspoon ground nutmeg

Instructions Soak the apricots in enough water to cover for 30 minutes. Drain and put into a large saucepan. Add the dates, brown sugar, raisins, vinegar, water, mustard seed, salt, ginger, coriander, and nutmeg.

Simmer on low heat until thickened, stirring frequently to prevent sticking, 45 minutes to 1 hour.

Ladle hot chutney into sterilized 1/2-pint jars, leaving 1/2 inch of headroom. Run a rubber spatula around the insides of the jars to release trapped air bubbles. Wipe the rims of the jars with a clean cloth. Place lids in position and tighten the screwbands. Process for 10 minutes in a boiling-water-bath canner.

Yield: About twelve 1/2-pint jars

Grilled Chutney Chicken

Ingredients 6 pieces chicken, such as breast halves, legs, or thighs Chutney Sauce (below)

Instructions Preheat barbecue grill (spray grill with vegetable oil cooking spray). Place chicken onto hot grill and brush generously with Chutney Sauce. Cover barbecue with lid, open any vents, and cook 20 to 30 minutes or until chicken is fully cooked; turning and basting several times. Remove from grill, transfer onto a serving platter, and serve immediately.

Chutney Sauce Ingredients 1/2 cup of your favorite chutney 2 cloves garlic, minced 1 teaspoon freshly grated ginger 1 teaspoon red (cayenne) pepper

Instructions In a small bowl, combine chutney, garlic, ginger, and cayenne pepper; stir until well blended.

Yield: 6 servings

Orchard Apple Chutney

Ingredients 2 cups rice vinegar 3/4 cup packed brown sugar 1/2 large red bell pepper, diced 2 large jalapeno peppers, seeded and diced 2 tablespoons diced yellow onion 3 tart, firm apples, peeled, cored, and diced Juice of 1 lemon

Instructions Sterilize 2 half-pint canning jars and keep them hot.

Bring the vinegar and sugar to a boil in a large saucepan. Stir to dissolve the sugar completely. Add the bell pepper, jalapenos, and onion, and continue to boil for 8 minutes. Add the apples, reduce the heat, and simmer until the apples are tender, about 10 minutes more. Remove from the heat and stir in the lemon juice.

Spoon or ladle the chutney into the jars. Cap the jars according to the manufacturer's directions. Process for 10 minutes in a boiling-water bath. Let cool and test for a seal. Stored in a cool, dry, dark place, the chutney will last indefinitely. Good with smoked turkey, pheasant, sausage patties and biscuits.

Variation: If you do not want to process and can the chutney, spoon or ladle it into sterilized lidded jars. Let cool slightly, and refrigerate. This version will keep for 2 weeks in the refrigerator.

Yield: about 2 cups chutney

Kiwifruit Chutney Recipe

Ingredients 1 kilogram (2.2 pounds) kiwifruit 2 bananas 3 onions Zest of 1 lemon Juice of 3 lemons 1 cup raisins 1 cup brown sugar 1 teaspoon ground ginger 1/4 teaspoon cayenne pepper 3 tablespoons crystallized ginger 2 teaspoons salt 1 cup white vinegar

Instructions Peel and slice the kiwifruit, chop the onions and bananas. Mix all ingredients in a saucepan and boil gently for about 1 hour until soft and thick. Stir frequently, cool, spoon into sterilized jars and seal.

Papaya Chutney

Ingredients 2 tbsp vegetable oil 1-1/2 cups chopped onion 2 tsp garlic, minced 1/3 cup cider vinegar 1 cup packed brown sugar 3 tbsp lime juice 1 tbsp plus 2 tsp bottled minced gingerroot 3/4 tsp ground nutmeg 3/4 tsp dry mustard 5 cups papayas, peeled, seeded, and finely chopped 2/3 cups raisins

Instructions In an 8-quart saucespot heat oil; saute onion and garlic for 3 minutes. Stir in vinegar, brown sugar, lime juice, ginger, nutmeg, and dry mustard until well mixed. Stir in chopped papaya and raisins; simmer for 2 minutes, stirring frequently. Remove from heat and cool. Chill for at least 1 hour before serving to allow flavors to blend. Refrigerate leftovers.

Yield: about 1-1/2 quarts

Aam Ka Meetha Achar (Sweet Mango Pickle)

Ingredients:

675gms / 11/2 lb. Green Mangoes

575gms/11/4lb Sugar

2tsp salt

1tbsp white cumin seeds

2tsp brown cardamom seeds

1tbsp poppy seeds

1tsp red chili powder

Preparation:

Wash, peel and grate the mangoes. There should be about 450gms / 1lb of flesh.

Add sugar and salt and mix well in a large bowl.

Roast cumin seeds, cardamom seeds and poppy seeds, stir in chili powder and mix with the sweetened mango.

Turn the pickle into a sterilized jar, cover with a clean cloth and leave out in the sun or in warm, light place for about a week.

Shake the jar at least once a day.

Gajar Ka Achar (Carrot Pickle)

Ingredients:

3cups water

230gms carrots (scraped and cut into 2"long sticks)

11/2tbsp mustard seeds

1/2tsp chili powder

1/8th tsp. each ground mace, cloves and cardamom

2tsp salt

1/4th cup shredded jaggery (gur)

1/3rd cup mustard oil

Preparation:

Boil the water in 2-litre saucepan. Add carrots and blanch for a minute.

Drain the water and then spread carrots on a clean cloth and sundry (or spread them on a towel lined cookie tray and air dry in an oven (200-degree Fahrenheit) for an hour).

In a bowl mix the mace, cloves, cardamom, salt and jaggery.

Add the carrots and toss to mix. Transfer to a sterilized glass jar.

Pour the mustard oil into a small saucepan and place it over a moderate heat. As soon as oil begins to smoke remove it from the heat and cool it for 4 minutes, then pour it into the jar and cover it with a clean cloth.

Set the jar in sunlight for 13-14 days, bringing it indoor evrynight. Shake the jar two or three times daily.

Pyaaz Ka achar (Onion Pickle)
Ingredients:
1 cup Mustard oil
4tbsp Black mustard seeds
2tsp red chili powder
1tsp ground turmeric
3tbsp vinegar
21/2 tbs. sugar
1/2 tbs. salt
3tbsp dry mango powder
15-18 green chilies
30 cloves of garlic (peeled)
11/2 tbs. Ginger (crushed)
11/2tbsp Garlic (crushed)
900gms Onions (sliced)
1/2tsp ascorbic acid
Preparation:
Heat oil to smoking point, then set aside to cool.
Grind or blend the mustard seeds, chili powder, turmeric, vinegar, sugar, salt and dry mango powder together to make a paste.
Add this paste to the oil, then all the other ingredients.
Stir to mix well and store in sterilized jars covered with a film of oil.
Keep for 3-4 weeks refrigerated.
	Nimbu Sirka Achar (Lemon Vinegar Pickle)
	Ingredients: 35 Lemons 5 cups water 1tsp asafetida powder 4tsp salt Paste 30 Black peppercorns 2tsp black cardamom seeds 3tbsp salt 2tsp Red chili powder 1tbsp White cumin seeds 15 cloves 3tbsp sugar 3tbsp vinegar Preparation: Wash and clean lemons. Now boil the water and put 25 lemons in it for 2-3 minutes. Take them out, dry them and cut into quarters. Using sterilized jars for the pickle, sprinkle the asafetida powder and half the salt over the base. Grind all the paste ingredients to make a smooth mixture and smear it all over the lemon quarters. Drop these spiced lemons into the jar. Squeeze the juice from the remaining 10 lemons over them and sprinkle rest of salt. Cover the jar with a clean cloth and leave out in sun. The pickle should be ready within 2 weeks.

Nimbu Aur Aam Ka Achar (Lemon-green Mango Pickle)

Ingredients:

• 800gms Lemons (quartered)
• 10-15 green chilies (halved length wise)
• 3-4 green mangoes (peeled and diced)
• 1cup Lemon juice
• 11/2 tbsp ground cumin
• 1tbsp ground turmeric
• 11/2tsp chili powder
• 41/2tbsp salt
• 21/2tbsp sugar
• 11/2cup mustard oil

Preparation:

• Combine the Lemons, Chilies, mangoes and lemon juice in a bowl and sprinkle with the spices, salt and sugar.
• Put into a glass jar, cover loosely with a cloth and leave in the sun for 6 days.
• Heat the oil to a smoking point; allow cooling and then stirring into the lemon mixture.
• Leave in the sun for another 4 days, then cover the jar with a lid and store in a cool, and dry place away from the light.

Meetha Nimbu Achar

Ingredients: 340gms smooth-skinned Lemons 2tbsp salt 1/2tsp Fennel seeds (crushed) 1/2tsp Cumin seeds (crushed) 1/2tsp cracked black pepper 1cup shredded jaggery (gur) 1/3cup fresh Lemon juice Preparation: Wash and thoroughly dry the lemons. Set them in sun or air dry in oven for 5 minutes. Slice each one lengthwise into 8 pieces. Combine the salt, fennel seeds, cumin seeds and black pepper in a small bowl and mix well. Arrange a layer of citrus, cut side up, in a jar. Sprinkle with the salt spice mixture. Alternate the two ingredients until the jar is full. Combine the jaggery with the citrus juice in a small saucepan. Bring to boil over high heat, stirring constantly, then reduce the heat to low and simmer for 2-3 minutes. Cool to Luke warm then pour over the citrus in the jar. Cool to room temperature and cover with a cloth. Set in the sun every day for 5 weeks; bring the jar inside every night. Shake the jar 2-3 times in a day. After 5 weeks do not set it in the sun, but continue to shake for another 2 weeks before use.

Rhubarb Chutney

Ingredients
1 pound rhubarb
2 teaspoons coarsely grated fresh ginger
2 garlic cloves
1 or 2 jalapeno peppers, seeds and veins removed
1 teaspoon paprika
1 tablespoon black mustard seeds
1/4 cup dried currants
1 cup light brown sugar
1-1/2 cups white wine vinegar

Instructions
Wash the rhubarb and slice it into pieces 1/4 inch thick. If the stalks are wide, first cut them into halves or thirds lengthwise. Finely chop the grated ginger with the garlic and jalapenos. Place all the ingredients in a non-corroding pan, bring to a boil, lower the heat, and simmer until the rhubarb is broken down and is the texture of a jam, about 30 minutes. Stored refrigerated in a glass jar, this chutney will keep several months.

Hot, tart and sweet, this is a condiment to serve with curries or with crackers and cream cheese.

Yield: about 1 cup

Am ka achar (mango pickle)

Yield: 1 Batch

Ingredients:

• 24 Mangoes unripe
• 4 c Oil
• 3 tb Salt
• 1 tb Coriander seeds
• 1 tb White cumin seeds
• 1 tb Mustard seeds
• 1 tb Onion seeds
• 1 tb Ground garlic
• 1 c Red chilli powder

Instructions:

Wash the mangoes and wipe dry. Cut into quarters. Mix the salt into the mangoes and spread out on a tray or baking tin and dry in the sun 2 or 3 days until the skin of the fruit becomes soft and pliable. Fry all the whole spices in 2 cups of the oil until they are light brown. Remove from the oil and grind to a smooth paste. Set aside. Put the rest of the oil in a saucepan and heat well. Add all the ground spices and stir for 1 minute. Add all the dry mangoes. Stir together over fire very briefly and remove immediately. Allow to cool completely to room temperature. When cool place the achar in airtight containers and store at room temperature. This achar can be preserved for at least one year. Compiled by Imran Chaudhary

Lemon Pickle (Limu Ka Achar) Recipe

Ingredients

1 dozen lemons, washed, dried
1 and halved
1 cup salt
10 whole green chillies
4 cloves garlic
4 thin slices fresh ginger



Directions: How to Cook Lemon Pickle (Limu Ka Achar)

Place all ingredients in a bowl and place in the sun for 4 or 5 days. The lemon will become soft.

Place in a covered jar. This can be preserved for at least 6 months.

Compiled by I. Chaudhary Posted to EAT-L Digest 26 October 96