Bread Machine (217 page)
1 small yellow onion, cut into chunks
1 large shallot, chopped
1 clove garlic, pressed
1
/
2
cup apple cider vinegar
1
/
3
cup water
1
/
4
cup light brown sugar
1 teaspoon ground allspice
Pinch of ground cinnamon
Pinch of ground cloves
Pinch of ground mace
Pinch of ground ginger
Pinch of Coleman’s dry mustard
Pinch of crushed hot red pepper flakes
Fresh-ground black pepper Sea salt
In a food processor, preferably, or in batches in a blender, combine the tomato puree, onion, shallot, and garlic. Process until just smooth.
Pour the tomato mixture into the bread pan. Add the vinegar, water, sugar, and spices.
Program the machine for the Jam cycle and press Start. When the machine beeps at the end of the cycle, the ketchup will have reduced slightly and thickened. Add salt and pepper to taste. Carefully remove the pan with heavy oven mitts. You can scrape the ketchup into heat-resistant jars right away, using a rubber spatula. For other jars, let the ketchup sit in the pan for 15 minutes before transferring. Serve warm, room temperature, or chilled. Store covered in the refrigerator for up to 2 months.
MANGO CHUTNEY
Makes about 2 cups chutney
M
angor is the queen of chutneys. In India there are both fresh mango chutneys, which are like salads to cool the palate, and cooked chutneys, like this one, which are more like preserves. Mangoes are considered an exotic fruit here, but in the Himalayas they have been eaten for over 4,000 years and are known as the “pride of the garden.” We get our mangoes from Mexico and the West Indies. The oversized egg-shaped mango, a member of the cashew family, has an addictive flavor reminiscent of a juicy apricot. This chutney is great with Indian food, with Chinese food, or spread with cream cheese on toast.
1
1
/
2
- OR 2-POUND-LOAF MACHINES
2 fresh firm-ripe mangoes (about 1
1
/
2
pounds)
1
/
4
cup dark or golden raisins, chopped
1 medium shallot, minced
1
/
2
cup dark brown sugar
A scant tablespoon of minced fresh ginger
2 teaspoons hot pepper flakes
Pinch of ground cloves
1
/
8
teaspoon salt
1
/
2
cup apple cider vinegar
2 tablespoons fresh lime juice
Peel the mango by standing the fruit stem (wider) end up. Make 4 vertical slices, through the skin, to score the thin tough skin and divide the fruit into quarters lengthwise. Starting at the top, peel the skin back from each quarter, just like a banana. Slice the flesh away from the flat seed in strips. Coarsely chop. You will have about 2 cups.
Combine all the ingredients in the bread pan.
Program the machine for the Jam cycle and press start. When the machine beeps at the end of the cycle, carefully remove the pan with heavy oven mitts. You can scrape the chutney into heat-resistant jars right away, using a rubber spatula. For other jars, let the chutney sit in the pan for 15 minutes before transferring. Let stand until cool. Store, covered, in the refrigerator for up to 2 months. Serve at room temperature.
PEACH CHUTNEY
Makes about 1
3
/
4
cups chutney
T
here is no better condiment than a stone fruit chutney. It has a great fresh flavor enhanced with pungent spices. Narsai David used to market his own nectarine chutney and I used it so often that when it disappeared from the market, I had to create a recipe of my own. This chutney must be chunky, dark, hot, and sweet all at the same time. It is great with Indian food, barbecued meats, pork chops, or pâtés, and as an ingredient in appetizers. You can use nectarines in place of the peaches.
1
1
/
2
- OR 2-POUND-LOAF MACHINES
3 to 4 fresh peaches (about 1 pound) or 1 pound frozen unsweetened peach slices, defrosted
Piece of fresh gingerroot about 3 inches long
1
/
3
cup golden raisins, chopped
2 small white boiling onions, minced
1 small clove garlic, minced
3
/
4
cup dark brown sugar
2 teaspoons chili powder
2 teaspoons yellow mustard seeds
1
/
4
teaspoon salt
1
/
2
cup apple cider vinegar
Peel the peaches by dipping them briefly into a pan of boiling water to loosen the skins. Immediately cool them by holding them under cold water, and the skins will slip off. Coarsely chop the peaches and place them in the bread pan.