DISHWASHER GLOVES RECIPES

Steps:

• In a preserving pan or your largest saucepan, mix together all the ingredients well. Bring to a gentle simmer, then cook for 1 hr, stirring occasionally, until the chutney is thick and the beetroot tender.
• While the chutney is cooking, prepare your jars by running through a short hot wash in your dishwasher. Or wash thoroughly by hand, then put in a hot oven to sterilise for 10-15 mins. Once the chutney is ready, let it settle for 10 mins, then carefully spoon into the jars and seal while still hot. You can eat it straight away but it will be even better after a month. Will keep for up to 6 months in a cool dark place. Once opened, refrigerate and eat within 2 months.

Steps:

• Rinse the jalepeños, trim off the stalks then slice crosswise into 4–5mm rings.
• Put the vinegar, lime zest and juice, sugar, salt and oregano into a saucepan with 200ml/7fl oz water. Place over a medium heat and bring to a simmer for 5 minutes. Add the sliced jalepeños and garlic. Simmer for 3–5 minutes, or until everything is hot.
• Remove the pan from the heat and spoon the jalapeños and garlic into the warm jars, packing them to the brim. Tip the vinegar mixture into a jug, then pour over the chillies making sure they are completely covered. Seal immediately. Invert the jars for a minute or so before turning the right way up and leaving to cool. Leave for a week or so before using.
• Store in a cool, dark, dry place for up to a year. Keep in the fridge for up to 10 weeks once opened.