Task 1

1.1) Brief:
To design and make a fruit or vegeteble preserve which we can sell to the public.
To plant a vegetable garden which is able to supply us with the relevent supplies for our fruit or vegetable preserve.
To design a label and have bottles for our vegetable preserve.
1.2) Constraints:
Age
Income
Experience
Internet
Raw materials
Health
Saftey
1.3) Specifications:
To taste nice
To be safe for consumption
To be attractive and appealing
To use raw materials from our garden
Garden must be 1m by 2m (size of a door)
To be environmentally safe
Bottle must be 12cm in height by 6cm in diameter
Label must be 3cm bt 5cm
Apricot Date Chutney
Ingredients2 pounds dried apricots2-1/2 cups pitted dates, chopped3 cups brown sugar, firmly packed3 cups golden raisins2 cups white wine vinegar2 cups water1 tablespoon mustard seed1 tablespoon salt2 teaspoons ground ginger1 teaspoon ground coriander1/2 teaspoon ground nutmeg
InstructionsSoak the apricots in enough water to cover for 30 minutes. Drain and put into a large saucepan. Add the dates, brown sugar, raisins, vinegar, water, mustard seed, salt, ginger, coriander, and nutmeg.
Simmer on low heat until thickened, stirring frequently to prevent sticking, 45 minutes to 1 hour.
Ladle hot chutney into sterilized 1/2-pint jars, leaving 1/2 inch of headroom. Run a rubber spatula around the insides of the jars to release trapped air bubbles. Wipe the rims of the jars with a clean cloth. Place lids in position and tighten the screwbands. Process for 10 minutes in a boiling-water-bath canner.
Yield: About twelve 1/2-pint jars
Grilled Chutney Chicken
Ingredients6 pieces chicken, such as breast halves, legs, or thighsChutney Sauce (below)
InstructionsPreheat barbecue grill (spray grill with vegetable oil cooking spray). Place chicken onto hot grill and brush generously with Chutney Sauce. Cover barbecue with lid, open any vents, and cook 20 to 30 minutes or until chicken is fully cooked; turning and basting several times. Remove from grill, transfer onto a serving platter, and serve immediately.
Chutney SauceIngredients1/2 cup of your favorite chutney2 cloves garlic, minced1 teaspoon freshly grated ginger1 teaspoon red (cayenne) pepper
InstructionsIn a small bowl, combine chutney, garlic, ginger, and cayenne pepper; stir until well blended.
Yield: 6 servings
Orchard Apple Chutney
Ingredients2 cups rice vinegar3/4 cup packed brown sugar1/2 large red bell pepper, diced2 large jalapeno peppers, seeded and diced2 tablespoons diced yellow onion3 tart, firm apples, peeled, cored, and dicedJuice of 1 lemon
InstructionsSterilize 2 half-pint canning jars and keep them hot.
Bring the vinegar and sugar to a boil in a large saucepan. Stir to dissolve the sugar completely. Add the bell pepper, jalapenos, and onion, and continue to boil for 8 minutes. Add the apples, reduce the heat, and simmer until the apples are tender, about 10 minutes more. Remove from the heat and stir in the lemon juice.
Spoon or ladle the chutney into the jars. Cap the jars according to the manufacturer's directions. Process for 10 minutes in a boiling-water bath. Let cool and test for a seal. Stored in a cool, dry, dark place, the chutney will last indefinitely. Good with smoked turkey, pheasant, sausage patties and biscuits.
Variation:If you do not want to process and can the chutney, spoon or ladle it into sterilized lidded jars. Let cool slightly, and refrigerate. This version will keep for 2 weeks in the refrigerator.
Yield: about 2 cups chutney
Kiwifruit Chutney Recipe
Ingredients1 kilogram (2.2 pounds) kiwifruit2 bananas3 onionsZest of 1 lemonJuice of 3 lemons1 cup raisins1 cup brown sugar1 teaspoon ground ginger1/4 teaspoon cayenne pepper3 tablespoons crystallized ginger2 teaspoons salt1 cup white vinegar
InstructionsPeel and slice the kiwifruit, chop the onions and bananas. Mix all ingredients in a saucepan and boil gently for about 1 hour until soft and thick. Stir frequently, cool, spoon into sterilized jars and seal.
Papaya Chutney
Ingredients2 tbsp vegetable oil1-1/2 cups chopped onion2 tsp garlic, minced1/3 cup cider vinegar1 cup packed brown sugar3 tbsp lime juice1 tbsp plus 2 tsp bottled minced gingerroot3/4 tsp ground nutmeg3/4 tsp dry mustard5 cups papayas, peeled, seeded, and finely chopped2/3 cups raisins
InstructionsIn an 8-quart saucespot heat oil; saute onion and garlic for 3 minutes. Stir in vinegar, brown sugar, lime juice, ginger, nutmeg, and dry mustard until well mixed. Stir in chopped papaya and raisins; simmer for 2 minutes, stirring frequently. Remove from heat and cool. Chill for at least 1 hour before serving to allow flavors to blend. Refrigerate leftovers.
Yield: about 1-1/2 quarts
Aam Ka Meetha Achar (Sweet Mango Pickle)
Ingredients:
675gms / 11/2 lb. Green Mangoes
575gms/11/4lb Sugar
2tsp salt
1tbsp white cumin seeds
2tsp brown cardamom seeds
1tbsp poppy seeds
1tsp red chili powder
Preparation:
Wash, peel and grate the mangoes. There should be about 450gms / 1lb of flesh.
Add sugar and salt and mix well in a large bowl.
Roast cumin seeds, cardamom seeds and poppy seeds, stir in chili powder and mix with the sweetened mango.
Turn the pickle into a sterilized jar, cover with a clean cloth and leave out in the sun or in warm, light place for about a week.
Shake the jar at least once a day.
Gajar Ka Achar (Carrot Pickle)
Ingredients:
3cups water
230gms carrots (scraped and cut into 2"long sticks)
11/2tbsp mustard seeds
1/2tsp chili powder
1/8th tsp. each ground mace, cloves and cardamom
2tsp salt
1/4th cup shredded jaggery (gur)
1/3rd cup mustard oil
Preparation:
Boil the water in 2-litre saucepan. Add carrots and blanch for a minute.
Drain the water and then spread carrots on a clean cloth and sundry (or spread them on a towel lined cookie tray and air dry in an oven (200-degree Fahrenheit) for an hour).
In a bowl mix the mace, cloves, cardamom, salt and jaggery.
Add the carrots and toss to mix. Transfer to a sterilized glass jar.
Pour the mustard oil into a small saucepan and place it over a moderate heat. As soon as oil begins to smoke remove it from the heat and cool it for 4 minutes, then pour it into the jar and cover it with a clean cloth.
Set the jar in sunlight for 13-14 days, bringing it indoor evrynight. Shake the jar two or three times daily.
Pyaaz Ka achar (Onion Pickle)
Ingredients:
1 cup Mustard oil
4tbsp Black mustard seeds
2tsp red chili powder
1tsp ground turmeric
3tbsp vinegar
21/2 tbs. sugar
1/2 tbs. salt
3tbsp dry mango powder
15-18 green chilies
30 cloves of garlic (peeled)
11/2 tbs. Ginger (crushed)
11/2tbsp Garlic (crushed)
900gms Onions (sliced)
1/2tsp ascorbic acid
Preparation:
Heat oil to smoking point, then set aside to cool.
Grind or blend the mustard seeds, chili powder, turmeric, vinegar, sugar, salt and dry mango powder together to make a paste.
Add this paste to the oil, then all the other ingredients.
Stir to mix well and store in sterilized jars covered with a film of oil.
Keep for 3-4 weeks refrigerated.
Nimbu Sirka Achar (Lemon Vinegar Pickle)
Ingredients:
35 Lemons
5 cups water
1tsp asafetida powder
4tsp salt
Paste
30 Black peppercorns
2tsp black cardamom seeds
3tbsp salt
2tsp Red chili powder
1tbsp White cumin seeds
15 cloves
3tbsp sugar
3tbsp vinegar
Preparation:
Wash and clean lemons.
Now boil the water and put 25 lemons in it for 2-3 minutes.
Take them out, dry them and cut into quarters.
Using sterilized jars for the pickle, sprinkle the asafetida powder and half the salt over the base. Grind all the paste ingredients to make a smooth mixture and smear it all over the lemon quarters. Drop these spiced lemons into the jar. Squeeze the juice from the remaining 10 lemons over them and sprinkle rest of salt. Cover the jar with a clean cloth and leave out in sun. The pickle should be ready within 2 weeks.


Nimbu Aur Aam Ka Achar (Lemon-green Mango Pickle)
Ingredients:
800gms Lemons (quartered)
10-15 green chilies (halved length wise)
3-4 green mangoes (peeled and diced)
1cup Lemon juice
11/2 tbsp ground cumin
1tbsp ground turmeric
11/2tsp chili powder
41/2tbsp salt
21/2tbsp sugar
11/2cup mustard oil
Preparation:
Combine the Lemons, Chilies, mangoes and lemon juice in a bowl and sprinkle with the spices, salt and sugar.
Put into a glass jar, cover loosely with a cloth and leave in the sun for 6 days.
Heat the oil to a smoking point; allow cooling and then stirring into the lemon mixture.
Leave in the sun for another 4 days, then cover the jar with a lid and store in a cool, and dry place away from the light.
Meetha Nimbu Achar
Ingredients:
340gms smooth-skinned Lemons
2tbsp salt
1/2tsp Fennel seeds (crushed)
1/2tsp Cumin seeds (crushed)
1/2tsp cracked black pepper
1cup shredded jaggery (gur)
1/3cup fresh Lemon juice
Preparation:
Wash and thoroughly dry the lemons.
Set them in sun or air dry in oven for 5 minutes.
Slice each one lengthwise into 8 pieces.
Combine the salt, fennel seeds, cumin seeds and black pepper in a small bowl and mix well.
Arrange a layer of citrus, cut side up, in a jar. Sprinkle with the salt spice mixture. Alternate the two ingredients until the jar is full.
Combine the jaggery with the citrus juice in a small saucepan. Bring to boil over high heat, stirring constantly, then reduce the heat to low and simmer for 2-3 minutes.
Cool to Luke warm then pour over the citrus in the jar.
Cool to room temperature and cover with a cloth.
Set in the sun every day for 5 weeks; bring the jar inside every night.
Shake the jar 2-3 times in a day. After 5 weeks do not set it in the sun, but continue to shake for another 2 weeks before use.
Rhubarb Chutney
Ingredients1 pound rhubarb2 teaspoons coarsely grated fresh ginger2 garlic cloves1 or 2 jalapeno peppers, seeds and veins removed1 teaspoon paprika1 tablespoon black mustard seeds1/4 cup dried currants1 cup light brown sugar1-1/2 cups white wine vinegar
InstructionsWash the rhubarb and slice it into pieces 1/4 inch thick. If the stalks are wide, first cut them into halves or thirds lengthwise. Finely chop the grated ginger with the garlic and jalapenos. Place all the ingredients in a non-corroding pan, bring to a boil, lower the heat, and simmer until the rhubarb is broken down and is the texture of a jam, about 30 minutes. Stored refrigerated in a glass jar, this chutney will keep several months.
Hot, tart and sweet, this is a condiment to serve with curries or with crackers and cream cheese.
Yield: about 1 cup
Am ka achar (mango pickle)
Yield: 1 BatchIngredients:
24 Mangoes unripe
4 c Oil
3 tb Salt
1 tb Coriander seeds
1 tb White cumin seeds
1 tb Mustard seeds
1 tb Onion seeds
1 tb Ground garlic
1 c Red chilli powder
Instructions:Wash the mangoes and wipe dry. Cut into quarters. Mix the salt into the mangoes and spread out on a tray or baking tin and dry in the sun 2 or 3 days until the skin of the fruit becomes soft and pliable. Fry all the whole spices in 2 cups of the oil until they are light brown. Remove from the oil and grind to a smooth paste. Set aside. Put the rest of the oil in a saucepan and heat well. Add all the ground spices and stir for 1 minute. Add all the dry mangoes. Stir together over fire very briefly and remove immediately. Allow to cool completely to room temperature. When cool place the achar in airtight containers and store at room temperature. This achar can be preserved for at least one year. Compiled by Imran Chaudhary
Lemon Pickle (Limu Ka Achar) Recipe
Ingredients1 dozen lemons, washed, dried1 and halved1 cup salt10 whole green chillies4 cloves garlic4 thin slices fresh gingerDirections: How to Cook Lemon Pickle (Limu Ka Achar)Place all ingredients in a bowl and place in the sun for 4 or 5 days. The lemon will become soft.Place in a covered jar. This can be preserved for at least 6 months.