Here in the fuss-free kitchen we are in full on preserving mode. Fruit and vegetables are plentiful in the local market and I have been bringing out all my old recipes and spending many happy hours with a simmering pot of jam or chutney. Almost all the empty jars in the hall cupboard shelf have been filled, and I now need to slow down on my preserving.
One of my favourite recipes is my roast tomato and pepper chutney (blogged 5 years ago – my photography and recipe writing skills have improved somewhat since then). By roasting the ingredients prior to making the chutney you concentrate the flavours which makes for a tastier end product. This time I made a roasted tomato chutney, using just the tomatoes and onions. Delicious.
Invariably when preserving you will be left with a half filled jar which will not keep and needs to be either stored in the fridge, or eaten fairly quickly. I dolloped mine into some dough and made rolls.
Recipe: Tomato Chutney Rolls
Makes 9 medium rolls
250ml warm water
1 heaped tsp yeast (dried active – I used the one for hand baking)
150g wholewheat spelt flour
300g strong white bread flour
Good dollop chutney – about 150g or half a small jar
1 tsp salt
1 tbs oil – olive / rapeseed / hemp etc.
Pour the water into bowl, add the yeast and swirl to it is dissolved. Add the other ingredients.
Knead with the dough hook attachment of your mixer on the lowest speed for about 4 minutes until a smooth stretchy dough has formed (if you knead by hand it will take longer). You may need a little more flour or water depending how runny your chutney is.
Cover with cling film and leave in a warm place for a few hours or in the fridge overnight. It should more than double in size.
In the morning turn out onto a floured board and gently knock the dough back. Divide into 9, shape into rolls and place on a baking tray with 1/2″ gap between them. Cover with oiled cling film, leave somewhere warm until doubled in size again.
Place in a preheated oven at GM7 / 220C / 425F and bake for about 20 minutes.
When they are done they shold sound hollow when tapped. Bread always takes longer to bake than you think it will, so my general rule of thumb is that if you are unsure give it another 5 mins.
Ren’s Simple and in Season, hosted this month by Fleur.
Girlichef’s Bake Your Own Bread.
… and Yeastspotting.