Category Archives: condiment

Cole Slaw Dressing

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This recipe make enough to make a batch of coleslaw using 1/2 a medium size cabbage and 1 large carrot. (I prefer using red cabbage)

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  • 1/4 cup mayonnaise
  • 1/4 cup oil
  • 1/4 cup vinegar
  • 1/4 cup date puree
  • 1/4 tsp salt

Mix everything together using an emulsion blender. And enjoy your sugar free coleslaw.

Apple Chutney

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This is a great condiment to use with just about anything.

  • 1/4 cup coconut oil
  • 1 onion, diced
  • 2 tsp. fresh dice ginger (optional)
  • 1/2 tsp. cinnamon
  • 1 tsp. curry powder
  • 1/4 cup Date Puree
  • 1/2 cup raisins (optional)
  • 5 – 6 large apples, peeled, cored and diced (*see note)

In a medium size sauce pan heat coconut oil. Sauté onions until translucent add date puree and stir together. Add ginger, cinnamon and curry powder, mix well. Add diced apples and raisins. Simmer until apples are soft but not mushy. Enjoy as a condiment with pakora, quiche, eggs, fish cakes, burgers, etc.

*note Other fruit such as rhubarb, peaches, pears, mango etc. can be used in place of or in combination with the apples.

Peach Chutney

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This chutney is good with curry dishes, quiche, sausage, pakora, falafels etc. This recipe makes 3-4 pints and can easily be doubled. It is important to sterilize your jars and lids prior to filling. Wash jars and lids in hot soapy water, rinse well. Place jars on sheet pan in an oven at 200°f for 20 min. Place lids in pot of boiling water and simmer for at least 5 min. Fill bottles as soon as you remove from oven and place lids on directly from boiling pot. Do not let them cool down before filling. https://pressurecanners.com/how-to-sterilize-canning-jars-in-the-oven/ Please check out this link if you have never made perseveres before. If you are not sure about the seal on your bottles, store in fridge of freezer.

  • 2 lb. peeled diced peaches
  • 1 clove minced garlic
  • 1/4 cup chopped onion
  • 2 oz. fresh chopped ginger
  • 2 cups date puree
  • 3/4 tbsp. chili powder
  • 1/2 tsp. curry powder
  • 1/2 tbsp. mustard seed
  • 1/8 cup pickling spice
  • 2 cups apple cider vinegar

In a large heavy pot, stir together the peaches, garlic, onion, ginger, chili powder, mustard seed, curry powder, date puree and apple cider vinegar. Wrap the pickling spice in a cheesecloth bag, and place in the pot.

Bring to a boil, and cook over medium heat uncovered until the mixture reaches your desired consistency. It will take about 1 1/2 hours to get a good thick sauce. Stir frequently to prevent scorching on the bottom.

Remove the spice bag, and ladle into hot sterilized jars. Wipe the rims with a clean moist cloth. Seal with lids and rings.

 

Marinated Cherry Tomatoes

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  • 1/2 lb cherry tomatoes cut in half
  • 1/4 red onion thinly sliced
  • 1 clove of garlic minced
  • 1/4 cup olive oil
  • 1 Tbsp. red wine vinegar
  • juice of 1 lemon
  • fresh basil ( 1/4 cup chopped or more if you like)
  • fresh ground pepper to taste
  • salt to taste

Mix every thing together and store in a glass container in refrigerator. This is a great way to use a large amount of cherry tomatoes. Great on a salad or as a topping for pizza, nachos, pasta etc. This recipe can be double. I love having them ready to go in my fridge.