Culinary traditions

What could I do on my 40th birthday, to challenge my comfort zone and yet still preserve some of that tradition, which is in keeping with my character? Make Choko Chutney of course! I know- I should be inviting everyone around for a huge party, to receive the obligatory jokes about growing old, being over the hill and how my physique will go down the hill with me. But (believe it or not) that's not how I like to celebrate...*wink*

I had some chokos that were starting to sprout and it seemed such a waste not to use any. Plus Choko Chutney reminded me of my teenage years, when mum would make a special batch after harvesting the vine. I would eat Chutney on toast, meat sandwiches and even in the curries mum would make for dinner. If I was going to relive any part of my youth at 40, I wanted it to be through the divine experience and satisfaction of food.

So it was I followed an old recipe, threw in a few flavouring modifications of my own, and ended up with 4.5 litres (4.7 quarts) of Chutney - nicely canned and labeled in the pantry. It was a little frustrating to make, as I didn't have proper canning equipment, but it was also deeply satisfying after it was done. Especially when it came to the tasting! On my gluten free toast now, it still reminds me of my teenage years - memories of hot toast in the cold mornings, before walking to school.

With years of experience behind me as a baker though, I decided to use the Chutney in making a peasant loaf. So new memories to make for a new era. This loaf was not a gluten free recipe, I was a little naughty by tasting it - but it was a real hit at morning tea, I hear, at one of David's Doctor Who Club meetings.

It uses a standard bread recipe (I used sourdough) for one large loaf, but the dough is cut in half, to make two peasant loaves. I'll let the pictures do the explaining though...

Roll halved dough into a 30cm long rectangle, smear chutney & sprinkle cheese

Roll into a sausage lengthwise, then place on greased tray ~ seam down

Use sharp scissors to cut into dough on an angle ~ avoid cutting bottom seam

Push slices to alternative sides then prove 30-60 minutes depending on temperature

~ Do the same for second loaf ~

Sprinkle with cheese before baking in preheated oven

I would have liked mine to prove longer, but was on a deadline

bake for 25-30 minutes at 180 degrees C

Freshly baked and placed in a basket, on top of a clean towel 
and 2 layers of butchers paper ~ wrap paper over to keep warm

This basket was a birthday present from my family, I made the gingham cloth

It made transporting the freshly baked peasant loaves to the meeting, easy

If you're interested in the Chutney recipe, you can find the one I used here: and my modifications are:

1/3 cup salt (reduced from 1 cup)
1 tab mustard seed
2 tabs mixed spice (or all spice)
6 tabs cornflour

I also opted to use the sultanas, as it does add some more sweetness. I cut the salt back to a half-cup, and covered the veg with water instead, to soak overnight. You will need at least a 6 litre pot for cooking. I didn't have one, so used my slow cooker instead. Took me a little longer to boil, but it was all I could find to fit it all.

If you want chunky style, chop your chokos small, as they won't disintegrate after cooking. Choko is special like that, as it will continue to hold its form. The recipe linked to, suggests using a potato masher if you want a smoother chutney, but I used my metal stick blender instead. Made short work of the chokos. I would recommend a smooth chutney, as its easier to spread on bread. I also found the chunks didn't really carry the flavours as well.

If you think it tastes too vinegary, then wait a week before eating. I've already opened my second jar though. I love it a lot. So does David. Unfortunately, I haven't managed to get my daughter to try it. Alas. Peter also squished up his nose too, so I only give him the slightest smear when he shares my morning toast. He loved it in the curry I made the other night though!

The Choko Chutney experience, was really about me getting to relive part of my youth. That time in my life when I didn't know I was going to become a mum of two and find my sweetheart. Back then, it was about finishing school and not freezing my kneecaps off, on the way to it. The Choko vine my mum used to harvest every year, would shade my quail run, where I was successfully raising several batches of young - or the parents were. Now my personal Choko vine shades the chicken coop.

Some things just don't change, no matter how old you get...