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Jam and zuur + spicy peach chutney


Preservation techniques, isn’t that something our grandma’s did? Absolutely, but you can’t deny that it’s all coming back! The cookbooks in both Netherlands and Sweden are filled with it meaning so much fun to dig into! Today a book review of the Dutch book Jam and zuur by Philippine Van der Goes and an absolutely wonderful recipe on a spicy peach chutney. 

Philippine Van der Goes, founder of the blog Liefdevoorlekkers.nl and recipe developer for several cookbooks has for the first time published a book on her own. The book combines old classics and new, more modern combinations of jams and pickles. Both veggies and fruit are included as well as basic knowledge what you need to know to get well filled cupboards in the winter.

In the book you find more than 100 recipes and the possibilities seems infinite. Think in jam, gel, marmalade, different sauces, curds, puree, chutney, relishes, sweet and sour and pickles… There are so many nice things to make. No wonder it’s coming back!

Sugar for preserving

My only problem I have with making these things is the amount of sugar (still probably nothing compared to the supermarket-version though). Of course you could think in optional sweeteners such as honey, agave or dates but keep in mind that the sugar also have a preserving effect. In other words, the storage time will be shorter when using a more natural way of sweetening it. The author has thought of a great solution though, al recipes are made in small amounts. Meaning 1-3 pots per recipe. Perfect for any city-person with fewer possibilities of storage then our dear grandmothers had. And less sugar involved.

Spicy peach chutney

I really enjoyed reading the book and I’m sure I will return many times more to it. For this post, I picked a wonderful spicy peach chutney to make. It was really easy and had such a great, rich taste that I’m already thinking of making another batch. Isn’t that the best credits a cookbook can get?
Come on, let’s get to work!

spicy_peach_chutney_Spicy peach chutney

Makes 2 jars of 350 ml

500 gram fresh peaches
3 shallots
75 grams of dried apricots
1 cm fresh ginger
1 orange, well scrubbed
1 red chilli
1 tablespoon canola oil
1 cinnamon stick
4 cloves
200 grams of honey
150ml white wine vinegar
A pinch of salt

How do I do it?
1. Peel the peaches. That is easily done by cutting a cross on top of each peach. Quickly dip them in boiling water, let them cool off slightly in a colander and then pull off the skin. Cut the fruit flesh in small pieces.
Chop the shallots finely and the apricots into in to smaller pieces.
Grate the ginger and the zest of the orange with a fine grater. Cut open the chilli, remove the seeds and cut it in to smaller pieces.
2. Warm up the oil in a heavy saucepan and fry the shallot a few minutes. Add the ginger and chilli and fry carefully for another few minutes.
3. Add the remaining ingredients to the pan and bring it slowly to a boil. Stir occasionally with a wooden spoon. Leave on medium heat for about 30 minutes of cooking until the chutney has thickened.
4. Remove the cinnamon stick and cloves. Fill the sterilized pots with a small spoon up to the edge. Wipe any spilled chutney on the outside.
5. Close the jars tightly with a screw lid and turn them upside down for 10 minutes. Let it cool down and store the jars in a dry, dark place. Let the chutney “mature” at least for three weeks to allow the flavors to further develop.
The chutney is good for at least 4 months.

Name Jam & zuur
Author Philippine Van der Goes
ISBN 978 90488 32637
Publisher Carrera Culinair
Buy the book here!


Filed under: Sauces and dip, Tasty books


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