Some of the easy to make homemade condiments as discussed with Renee Krosch this evening during Evenings, ABC radio Sydney.

Apricot Chutney

Mangoes can be substituted for the apricots in this recipe.  Extra heat can be added if desired, by adding 1 teaspoon of chilli flakes (or to taste) to the mixture.

1.5 kg apricots (weight with stones removed) chopped

500g onions, peeled and chopped

500ml white or cider vinegar

750g sugar

1 teaspoon salt

1 teaspoon nutmeg

1 teaspoon mixed spice

1 teaspoon ground cloves

½ teaspoon cayenne (optional)

1 teaspoon curry powder

Method

Combine all the ingredients in a large pot or jam pan, bring to the boil, stirring.

Boil for one hour, stirring occasionally.

Pour into warm sterilised jars and seal immediately and seal immediately.

Store in a cool, dry, dark place.

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Sweet Chilli Sauce

250g long red chillies, ends removed and chopped finely

3 cups white wine vinegar

3 cups white sugar

1 teaspoon salt

1 tablespoon grated fresh green ginger

10 garlic cloves, crushed

2 teaspoons cornflour mixed to a paste with 1 tablespoon extra vinegar (optional)

Method

Place all ingredients in a saucepan and bring to the boil, stirring until the sugar is dissolved.  Boil over medium heat for 40 minutes.

Thicken if needed with the cornflour paste and cook for 2 minutes more.

Pour into warm, sterilised jars and seal immediately.

Store in a cool, dry, dark place.

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Worcestershire Sauce

This is quite a large recipe, however if preferred it can be easily halved but in that case, reduce cooking time to 1½ to 2 hours. (Mind you, if you make the larger batch, a bottle of the sauce given to friends or family is always much appreciated).

You can use more fruit if you like, up to 3kg even.

The sauce can be made with other fruits besides the plums specified here – for instance apricots (very nice), peaches, cherries or apples to name but a few.

It’s a good idea to shut the doors to bedrooms when making the sauce as the (delicious) aroma permeates the whole house as it’s cooking.

Ingredients

1.5kg plums (any sort)

5 litres dark malt vinegar

125g garlic cloves, peeled

125g fresh ginger root, bruised and sliced

125g salt

750 brown sugar

1.3kg treacle

60g whole cloves

30g allspice berries

1 teaspoon cayenne pepper

Method

Combine all ingredients in a very large pan and bring to the boil, stirring occasionally. 

Reduce heat to a simmer and cook for 3 hours or until slightly thickened.

Strain through a sieve and the pour into warm, sterilised bottles and seal immediately.

The sauce is ready to eat in a month.

Store in a cool, dry, dark place for up to 2 years.