green tomato chutney

A perfect way to preserve fresh green tomatoes. Serve with cheese or cold cuts.

1,5 kg green tomatoes, roughly chopped
600g light brown sugar
1 thumb-sized piece of fresh ginger, finely chopped
7 cloves garlic, peeled and finely chopped
1 teaspoon cayenne pepper
700ml malt or cider vinegar
salt, to taste

Place all the ingredients into a large, heavy based can over medium heat and stir until the sugar dissolves. Bring to the boil and cook for about 50 minutes until the chutney has thickened.

Pour the hot chutney into sterilised jars and seal.


Grape Chutney

We brought the recipe for this delicious chutney back from our trip to South Africa last year. It makes the perfect accompaniment to a cheese board. In our quest not to waste anything, we often use up leftover grapes in this recipe.

5 Granny Smith apples
1 onion
100ml balsamic vinegar
150ml brandy
1,1 kg white or red grapes (preferably seedless)
175g brown sugar
1 teaspoon mixed spice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
salt, to taste

Peel and core the apples and finely chop the onion. Pick the grapes from the stalks and wash under cold water.

Place the apples, onions, balsamic vinegar and brandy together in a heavy-based pan. Place over medium heat and simmer for 30 minutes. Stir in the remaining ingredients and cook until the fruits break down and the chutney has become thick and pulpy, about 1 1/2 to 2 hours.

Spoon into sterile jars, allow to cool and store in a dark cupboard or in the refrigerator.

Sardines in saor

12 fresh sardines
flour for dusting
salt and pepper
60 ml olive oil, plus extra
2 onions
2 bay leaves
150ml white wine or rice vinegar
30 g-40 g sugar, or to taste
handful toasted pinenuts
handful sultanas
pinch of ground allspice

Get your fishmonger to fillet the sardines for you. If they are unable to, this is how to do it. Ensure that the guts have been removed. With the spine of the fish pointing up towards you, gently press the fish on a board to flatten. Now turn the sardine over and you should easily be able to pull out the centre bone. Try and remove any little pin bones. Rinse the fish under cold water and dry well on a clean tea towel.

Heat the olive oil in a frying pan over medium heat. Season the flour with salt and pepper. Dredge the sardines in the flour and fry in the hot olive oil until golden. Remove and drain on kitchen paper.

Slice the onions and fry gently with the bay leaves and allspice in a pan with 4 tablespoons olive oil for about 20 minutes until soft.

Add the sugar and vinegar to the onions, followed by the pine nuts and sultanas. Take a small dish and place a layer of the onions in the bottom.  Then layer the sardines on top. Repeat the process finishing with a layer of onions.

It's best to let this marinate in the fridge for a couple of hours before serving.

We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours