Ottawa·Recipe

Make your own mustard chutney, green seasoning, barbecue sauce

Ever wanted to make your own condiments? It's not all that hard and it's good for you, too. CBC Radio's All in a Day asked two chefs for some delicious do-it-yourself sauces, and they have three recipes to share.

Ever wanted to make your own condiments? It's not all that hard and it's good for you, too.

"Don't just cut the fat, cut the crap," is the message from the Heart and Stroke Foundation, which is recommending Canadians to avoid all highly processed foods, including "ultraprocessed" sauces.

CBC Radio's All in a Day asked two chefs for some delicious do-it-yourself sauces, and we have three recipes below.

The lemon mustard seed chutney can be used on sandwiches, charcuterie boards and more.

The green seasoning is traditionally used as a marinade for fish and and poultry in Trinidad and Tobago, but it can make an interesting vinaigrette on its own or turned into a salad dressing by adding a few more ingredients.

And the barbecue sauce makes a sweet, spicy and tangy flavouring for meat.

Lemon mustard seed chutney, courtesy Cafe My House

This lemon mustard seed chutney makes a great addition to a charcuterie plate. (Briana Kim)

Ingredients:

  • 3 lemons, diced (or 1 lemon and 2 apples, diced, if you want a lemon apple chutney).
  • 2 tbsp. salt.
  • 3 yellow onions (or 3 cups pickling onions).
  • 1 cup mustard seeds.
  • 1 tsp. coriander.
  • 3 tsp. cinnamon.
  • 1 tsp. nutmeg.
  • 1-2 jalapeno slices.
  • 3 cups apple cider vinegar.
  • 1.5-2 cups raw sugar.

Directions:

  1. Place the chopped lemon (and apple, if lemon apple chutney desired) into a large bowl and sprinkle with salt.
  2. Set aside for 30 minutes. 
  3. Combine all the ingredients in a pot and bring to boil.
  4. Simmer on low heat for an hour.
  5. Enjoy.
The barbecue sauce recipe below perfectly accompanies chicken sliders, and the green seasoning also found below can be made into a salad dressing. (Baccanalle)

Green seasoning, courtesy Baccanalle

​Ingredients:

  • 12 stalks green onion.
  • ½ bunch parsley.
  • ½ bunch fresh cilantro or chadon beni (culantro).
  • 8 stalks thyme.
  • 10g salt.
  • ¼ cup white vinegar, or use fresh lime juice for a 100-per-cent raw sauce.
  • ¼ cup water.
  • 2 bell peppers or a combination of your preferred sweet/savoury peppers..
  • 2 stalks celery.
  • Fresh hot peppers to taste (optional; try half of one to start).
  • ½ head of garlic.

Directions:

  1. Rinse and trim herbs and vegetables thoroughly and remove water to a reasonable extent (spin in a salad spinner or press gently with paper towel).
  2. Pulse all ingredients in a food processor until thoroughly combined, adding the liquids towards end. Add more liquid if necessary; the combined food should be the consistency of a thick and chunky smoothie.
  3. Adjust seasonings with salt and hot pepper.
  4. Store in refrigerator for up to two weeks, or one week if you used lime instead of white vinegar.

Variations:

  1. Try adding some green seasoning in place of other herbs for an interesting vinaigrette by combining ½ cup of olive oil, ¼ cup green seasoning, ¼ cup white balsamic vinegar, 1 tbsp. maple syrup, and 1 tbsp. Dijon mustard.
  2. Kick up your roasted vegetables for a great vegan treat by mixing in 3 tbsp. of green seasoning with 1 cup of olive oil and adding it to your favourite vegetable or potato medley before roasting.
  3. Herbed chèvre, flavour made easy, can be made by combining ½ cup of chèvre with 1 tsp. of green seasoning. Enjoy it on crostini, sandwiches, wraps and more.

Barbecue sauce, courtesy Baccanalle

Ingredients: 

  • 6 stalks thyme.
  • 1 tbsp. salt.
  • ½ tsp. dried chilies.
  • 20g fresh ginger, peeled and grated.
  • 1kg tomatoes, peeled, seeded and chopped into one-inch chunks.
  • ½ cup apple cider vinegar.
  • 1 red pepper, roasted, seeded, skinned and chopped.
  • 2 stalks celery.
  • Scotch bonnet pepper or ghost pepper, to taste.
  • 1 cup chopped pineapple or mango, fresh or frozen.
  • ¼ tsp. nutmeg.
  • 1 onion, peeled and chopped.
  • ½ tsp. allspice.
  • ¼ tsp. cinnamon.
  • 1/8 cup olive oil.
  • 2 cups water.
  • 3 tbsp. dark molasses.
  • 3 tbsp. maple syrup, or less or more to taste.
  • Fresh hot peppers to taste (optional; try half of one to start).
  • ½ head of garlic.

Directions:

  1. Rinse and trim herbs and vegetables thoroughly and remove water to a reasonable extent (spin in a salad spinner or press gently with paper towel).
  2. Heat oil in large pan and sauté onions and garlic in oil along with the dried spices and salt. Cook until the onions are translucent and softened.
  3. Add celery, ginger and peppers.
  4. Add molasses and maple syrup.
  5. Add tomatoes.
  6. Add pineapple and just enough water to prevent sticking.
  7. Add vinegar and half of remaining water.
  8. Return to stove and add remaining water.
  9. Adjust seasonings and reduce to desired consistency.
  10. Store in refrigerator for up to two weeks.

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