Pumpkin Mustard Relish Food

PUMPKIN MUSTARD RELISH

Steps:

• Toss pumpkin with sugar and a pinch of salt in a large bowl. Let stand at room temperature, stirring occasionally, 1 hour. Chill, covered, 8 hours. (Sugar will liquefy.)
• Simmer pumpkin mixture, water, and wine in a wide 6-quart heavy pot until pumpkin is just tender, about 10 minutes. Transfer pumpkin with a slotted spoon to a bowl and stir in raisins, then boil cooking liquid until reduced to about 1 cup, about 10 minutes. Transfer syrup to a measuring cup, then slowly whisk into mustard in a small bowl until smooth. Stir into pumpkin mixture. Cool, then chill, covered, at least 8 hours for flavors to meld. Serve at room temperature.

GREAT MUSTARD RELISH

Steps:

• Place pickle slices in a food processor; pulse until pickles resemble relish. Spoon relish into a bowl and set aside. Rinse and dry food processor bowl. Add onion and pulse until it is the same size as the relish. Stir onion and mustard into the relish with a spoon until well-blended.

CORN RELISH III

Steps:

• In a large saucepan, mix corn, cabbage, onion, green bell pepper, red bell pepper, white sugar, ground dry mustard, celery seed, mustard seed, salt, turmeric, apple cider vinegar and water. Bring to a boil. Reduce heat and simmer 20 minutes.
• Transfer the mixture to sterile containers. Seal and chill in the refrigerator until serving.

PUMPKIN CHUTNEY

Steps:

• Put all of the ingredients, EXCEPT FOR THE SUGAR AND SALT, in a large pan. Bring to the boil, reduce heat and simmer till pumpkin is tender.
• Add the sugar and salt, return to the boil, reduce the heat and simmer again for one hour till the mixture is thick.
• ladle the chutney into hot sterilised jars and seal.
• Ready to eat in four weeks and will keep for 2 years.

INDIAN LAMB WITH SPICED PUMPKIN PICKLE

Steps:

• To make the pickle, cook the squash in boiling water for 6-10 mins until just tender but not falling apart. Drain gently.
• Heat the oil in a pan and fry the onions, ginger and chilli for 10-12 mins until soft. Add the mustard seeds, ground coriander and turmeric for 1 min. Stir in the cornflour, then the sugar, then gradually stir in the vinegar. Simmer for 6-8 mins until thickened. Gently stir in the squash until just hot, then divide between 2 hot, sterilised jars and cover. Cool completely. The pickle can be eaten straight away or left in the fridge, unopened, for up to 1 month.
• Put the lamb into a dish. Mix together the yogurt, ground coriander, turmeric, nearly all the chopped coriander, the lemon zest and juice and marinate for 1 hr or up to 1 day.
• Griddle or pan-fry the lamb for 1-2 mins on each side until cooked to your liking, then scatter over the remaining coriander and eat with spoonfuls of pickle and naan.

MUSTARD RELISH

Steps:

• Peel and seed cukes and finely chop.
• Finely chop onions and peppers.
• Place in a colander and drain for 1 hour-squeeze and toss into a large pot.
• Add vinegar, mustard, horseradish, salt, celery seed and ginger.
• Add pectin and mix WELL.
• bring to a full rolling boil and all the sugar.
• Bring to a hard boil again and boil for 1 minute-your doing a lot of stirring also.
• Remove from heat, skim and ladle into hot sterilized jars leaving 1/8 inch head space.
• Process for 10 minutes at altitudes up to 1000 feet.