Fruit Chutney

300g Fruit (Apples, Mango, etc)
100g Onion
1/2c Vinegar
50g Sugar
Orange Zest
1T Ginger
1T Cinnamon
1t Allspice
1t Nutmeg

Optional: Raisins

Berbere

1 tsp Ginger
0.5 tsp Coriander
0.5 tsp Cardamom
0.5 tsp Fenugreek
0.5 tsp Cinnamon
0.5 tsp Nutmeg
0.25 tsp Allspice
0.25 tsp Cloves

2 Tbsp Paprika
1 Tbsp Cayenne
1 tsp Salt
1 tsp Black Pepper

In a saucepan, combine ginger, coriander, cardamom, fenugreek, cinnamon, nutmeg, allspice, and cloves. Toast spices on low heat for 5 minutes, stirring occasionally. Add Paprika, cayenne, salt, and pepper and continue toasting for another 5-10 minutes. Cool completely.

Simple Tomato Sauce

410g (1 can) Diced Tomatoes
100g Onion
1 Tbsp Tomato Paste
3 Cloves Garlic
1 Tbsp Lemon Juice
1 Tbsp Italian Seasoning
1 tsp Cayenne or Hot Sauce
0.5 tsp Salt
0.5 tsp Pepper

Combine all ingredients in a food processor, or add all ingredients directly to a pot if chunky sauce is desired. Cook on medium-high until it begins to bubble, stirring frequently to avoid burning. Reduce heat and cook for a few minutes until heated through and fragrant.

Yield: Approx. 550g, about 1.25 pints

Sweet and Sour Sauce

75g Rice Vinegar
50g Sugar
28g Soy Sauce
14g Ketchup

2 tsp Cornstarch
2 tsp Cold Water

Combine vinegar, sugar, soy sauce, and ketchup in a pot and bring to a boil. Mix together cornstarch and water and add to the pot. Reduce heat and stir until thickened. Increase cornstarch to 4 tsp if thicker sauce is desired.

Yield: Approx. 175g, about 0.75 cup

Banana Peanut Butter

350g Bananas
100g Peanut Butter

1 tsp Cinnamon
0.5 tsp Nutmeg

0.5 tsp Cornstarch
2 Tbsp Cold Water

Puree bananas and peanut butter in a food processor. Transfer to a pot over low heat. Mix in spices. Dissolve cornstarch in water and add to the pot. Stir frequently to avoid burning, until thickened.

Yield: Approx 475g, about 0.75 pint

Apple Butter

450g Apples

21g Honey
1 tsp Cinnamon
0.5 tsp Nutmeg
0.25 tsp Cloves

55g Cider Vinegar
55g Apple Juice, Cider, or Water

Chop apples into small pieces. Heat in a pot with cider vinegar and juice. Bring to a boil then reduce to a simmer and cook until apples are soft. Run apples through a food mill or food processor and return to the pot. Add honey and spices and mix to combine. Allow to cook until sufficiently thickened, stirring occasionally.

Yield: Approx. 575g, about one pint