SHOPPING LIST: Cooking Skills: Sauces 2, Chapter 6 (Chutneys and Pickled Sauces)

Ripe tomatoes, firm mangoes, cooking apples, plums, onions, raisins, fresh ginger, garlic, brown sugar, cider vinegar and malt vinegar, mustard seeds, chilli flakes, mixed spice, Chinese five-spice, soy sauce, salt, and clean jars with lids.

A quick tomato chutney (about 400 ml)
[ ] 500 g ripe tomatoes, chopped
[ ] 1 onion, finely chopped
[ ] 2 garlic cloves, crushed
[ ] 1 tbsp grated fresh ginger
[ ] 100 g brown sugar
[ ] 100 ml cider vinegar
[ ] 1 tsp mustard seeds
[ ] ½ tsp chilli flakes
[ ] 1 tsp flaked sea salt

Mango chutney (about 500 ml)
[ ] 2 firm mangoes, peeled and chopped
[ ] 1 onion, finely chopped
[ ] 1 tbsp grated fresh ginger
[ ] 2 garlic cloves, crushed
[ ] 150 g sugar
[ ] 150 ml cider vinegar
[ ] 1 tsp chilli flakes
[ ] 1 tsp flaked sea salt

Apple and onion chutney (about 600 ml)
[ ] 500 g apples, peeled and chopped
[ ] 3 onions, finely chopped
[ ] 100 g raisins
[ ] 150 g brown sugar
[ ] 200 ml malt or cider vinegar
[ ] 1 tsp mixed spice
[ ] 1 tbsp grated fresh ginger
[ ] 1 tsp flaked sea salt

A spiced plum sauce (about 400 ml)
[ ] 500 g ripe plums, stoned and chopped
[ ] 1 small onion, chopped
[ ] 2 garlic cloves, crushed
[ ] 1 tbsp grated fresh ginger
[ ] 100 g brown sugar
[ ] 100 ml cider vinegar
[ ] 2 tbsp soy sauce
[ ] 1 tsp Chinese five-spice

For the experiments
[ ] Extra vinegar
[ ] Extra sugar
[ ] Clean jars (at least 4)