The following recipe makes enough to fill about 8 jars. It is easily halved.

Ingredients
8 tablespoons of vegetable oil
2 tsp mustard seeds (brown or black)
2 tsp onion seeds
2 tsp fennel seeds
2 tsp cumin seeds
4 dried red chilis
1 tsp red chilli powder
2 cups raw organic cane sugar*
2 1/2 cups white distilled vinegar
4 1/2 lbs sweet dry-farmed Early Girl tomatoes
salt to taste

Equipment
8 x sterilized 8 oz canning jars

Method

• Measure all of the ingredients out first and core the tomatoes.
• Gently heat the oil in a large high-sided pan (the spices will spit)
• Add all of the seeds, the chilis and powder to the oil.
• Cook one or two minutes until the seeds start to pop.
• Reduce the heat to low and add the vinegar and sugar stirring until dissolved.
• Add all of the tomatoes, bring to a simmer for an hour.
• After an hour, whilst the chutney is simmering away, pick out as many skins as you - can with a pair of tongs. The skins should, at this time, be separating themselves away from the tomatoes and floating to the top almost like discarded condoms.
• Continue cooking until the tomatoes have evenly broken down. Total cooking time about 1.5 hours.
• Pick out the 4 x whole chilis and discard.
• Transfer the chutney to the jars according to the manafacturer’s instructions. Keep for up to two months.
• Refrigerate and consume within 2 weeks after opening.

You may now lick the spoon (but be careful not to burn your tongue!)

© Copyright Sam Breach 2008

Six Servings

(master recipe for zucchini, eggplant, summer squash)

Although grilling vegetables may not be the traditional cooking method favored in China, I find that it complements the flavor and improves the texture of watery vegetable varieties especially zucchini, and summer squash.

5 medium zucchini (about 2 pounds), rinsed and drained
1 tablespoon virgin olive oil

Hot and Sour Dressing, whisked together:
6 tablespoons light soy sauce
3 ½ tablespoons black Chinese vinegar or Worcestershire sauce
1 tablespoon minced fresh ginger
3 tablespoons water
1 teaspoon hot chili paste or to taste

1. Trim the ends of the zucchini and discard. Cut the zucchini on the diagonal into ¼ -inch thick slices and put in a bowl. Pour in the olive oil and toss lightly with your hands to coat.
2. Prepare a medium-hot fire for grilling and place the grill 3 to 4 inches from the heat. Arrange the zucchini slices on the grill (You may have to
   cook it in batches.) and grill about 5 minutes on each side. Remove and put the slices on a serving platter.
3. Pour the Hot and Sour Dressing over the zucchini and serve warm, at room temperature, or cold.

© Copyright Nina Simonds 2008