T
he wives of agricultural producers the
world over are famed for their industrious
approach to farm life, and the creative
way in which seasonal produce are converted into jams, chutneys, cordials, preserves,
pickles and more. These days such products not
only grace the pantry shelves for wintertime, but
are extremely popular amongst city slickers.
Homemade and handmade have become terms
representing authentic goodness and remind buyers of the joys of grandma’s kitchen. For this reason, such products can generate a welcome additional on-farm income, but, says chef Susina
Jooste of The Private Hotel School in Stellenbosch,
careful attention should be given to quality, packaging and marketing.
Chef Jooste shares her favourite Cinnamon-plum
chutney recipe:
30ml yellow mustard seeds
30ml coriander seeds
2kg ripe firm plums (halved, pitted and cut)
500g brown sugar
500ml white vinegar
6 white onions (halved and sliced)
5 cinnamon sticks (broken into pieces)
15ml coarse kosher salt
1-2 chillies (chopped) – optional
5 cloves (optional)
8 glass canning jars (375ml)