Easy recipes for caravanners: Easy autumn harvest condiments
Bring the homegrown autumn harvest to every campsite meal with these easy condiment recipes.
Zucchini kasundi
Total time: 1 hour 20 minutes
Makes: 750g
Ingredients
- 125g fresh ginger, peeled and chopped
- 65g garlic cloves, peeled and chopped
- 60g green chillies, finely chopped
- 25ml malt vinegar
- 125ml sunflower oil
- 45g black mustard seeds
- 15g turmeric powder
- 45g cumin seed powder
- 30g dried chilli flakes
- 225ml malt vinegar
- 125g brown sugar
- 35g salt
- 700g zucchini, peeled and grated
- 300g eggplant, peeled and grated
Method
Mince the ginger, garlic and green chillies with the 25ml of malt vinegar in a blender.
Heat the sunflower oil into a medium–large pot until it is very hot and then add the mustard seeds, turmeric, cumin and chilli flakes and stir for a few minutes.
Add the minced garlic, ginger and green chilli mixture to the pot and cook for another few minutes, ensuring that it doesn’t stick or burn.
Add the remaining ingredients, stir and let it simmer gently for one hour.
It is ready when the oil rises to the top of the pot and the ingredients have thickened.
Pour into sterilised jars and store in a cool dry spot.
Passata
Total time: 30 minutes
Makes: 800ml
Ingredients
- 1kg tomatoes, quartered
- 6 garlic cloves, halved
- 1 tbsp olive oil
- Salt and pepper
- 1 tsp caster sugar
Method
Put the tomatoes, garlic and olive oil in a saucepan over a medium heat. Cover and cook for 10 minutes, stirring occasionally, until the tomatoes have collapsed.
Season generously with salt and pepper and add the sugar. Remove the lid and boil for five minutes until the garlic is soft.
Allow to cool, then sieve the pulp. Pour sauce into sterilised jars and keep in the fridge for up to a week.
Strawberry coulis
Total time: 1 hour
Makes: 600ml
Ingredients
400g strawberries, chopped
(stems removed)
3/4 cup caster sugar
2 tbsp lemon juice
4 tsp cornstarch
2 tbsp water
Method
Place strawberries, sugar, lemon juice, cornstarch and water in a small saucepan over medium heat.
Cook, stirring occasionally, for 10 minutes or until strawberries are softened and sauce is glossy. Set aside to cool.
Place strawberry mix in a blender and blend until smooth. Strain through a fine sieve into a bowl. Cover and place in the fridge to cool.
Pour into sterilised jars and serve over ice cream or camp-friendly puddings.
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