Four Seasons Preserves

Four Seasons Preserves

Maya Pieris from Four Seasons Preserves makes some very interesting Chutneys, we have tried that at different events (We must get them sent in for review) and while at Chutfest 2011 I asked Maya for some recipe ideas as it is always interesting to see what you can make with them, and who better to ask than the producer.

Well Maya sent us over 3 recipes she thinks show what can be done simply and quickly.

Indian Rarebit – an excellent snack for the dark days!

Melt 75g good, strong Cheddar like a Denhay, with 10g butter, 2 dsp. of an IPA ale and a tsp. of Four Seasons Preserves “Bengal Apple Chutney” or the “Hot Apple Pickle” (Maya Indian Condiments range), more if you want. Toast on one side 2 slices of your favourite bread and then carefully pour over the melted cheese mixture and grill till lightly browned.

Crusted Salmon

Preheat the oven to 200 C/ 400 F/ Gas 6
Using a grinder mix 40g white breadcrumbs with 1 tsp or more of Four Seasons Preserves “Lucknow Lime Chutney” (Maya Indian Condiments range). Add 2 tsp olive oil to make a rough paste.
Place 250g of salmon fillets, skin side down, in a small baking dish with ½ tin of tomatoes and a cup of tomato juice. Cover the flesh with a layer of the breadcrumb paste and bake for around 20 minutes making sure to add more tomato juice if becoming dry. Serve with a salad and boiled potatoes.

Try this with 250g chicken fillets, tenderised to make an escalope. Dip the chicken in beaten egg and then in the breadcrumbs without adding the oil and fry in a mix of butter and oil for about 5 minutes on each side depending on the thickness of the chicken. Serve with salad.

Quick Spicy Potato and Prawn Curry

Peel and dice 2 medium potatoes and steam for 4/5 minutes. Heat a tablespoon of oil and cook a sliced onion till golden then add a tin of tomatoes and the potatoes with a tsp of Four Seasons Preserves “Bengal Apple Chutney” (Maya Indian Condiments range) to finish cooking the potatoes and then add 150g prepared prawns and heat for a further 2 minutes. Season if necessary. Serve with rice and poppadums.


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The Chilli Pepper Company - Vindi Viper

The Chilli Pepper Company - Vindi Viper

At the West Dean Festival Ged at The Chilli Pepper Company was kind enough to give me a jar of his ‘Vindi Viper’ curry sauce & told me to ‘do it proud’, So I did…

Upon opening the jar I thought I would taste it to see (knowing Ged) how hot it was and I was pleased with the heat, it’s not stupidly hot like Projectspice’s ‘Naga Jolfrezi’, Chilli Pepper Pete’s ‘Naga Loo‘ or Firefoods ‘Hottest curry in the world’ but boy does have some great taste! It’s really aromatic with its aphrodisiac spice blend of cardamom, cinnamon & cloves which go really well with the tomatoes & onion that are also in the jar. I can see why Ged dubbed it “The sexiest curry in the world!” It contains Naga Morich & Naga Viper chillies but it’s not blow your head off hot. Which got me thinking…What if I marinate some lamb in Ged’s own ‘Be Damned’ hot sauce & then cook a curry, so I did.

Ingredients you need:

  • 500g Neck of lamb
  • Oil for frying
  • Onion (roughly chopped)
  • Garlic clove (roughly chopped)
  • 1 tbsp of ‘Be Damned’ chilli sauce
  • 1 Jar of ‘Vindi Viper’
Vindi Viper

Vindi Viper

I use Neck of lamb in curry as it’s inexpensive & doesn’t need longer to cook without being tough. Cut the lamb into chunks & marinade with a tablespoon of ‘Be Damned’ chilli sauce, place in the fridge for at least a couple of hours. I then roughly chopped an onion & a clove of garlic, fry this in a pan with a tbsp of oil and sauté for a couple of minutes, now add your marinated lamb & brown on a Med/High heat for 5 minutes whilst stirring frequently . Now add the jar of Vindi Viper curry sauce, bring up to heat & then simmer for 5 minutes for an intense,authentic home made curry. It serves 2-4 people.

To be honest, this was one of the nicest curries from a jar that I have eaten! The heat was hot without being uncomfortable & the flavours of the ‘aphrodisiac’ spice blend work really well, did it make me feel sexy after eating?…We’ll you’ll just have to ask my wife!


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The Vindaloo originated from the Indian region of Goa and is a must have curry for any UK curry house, the name from from a Portuguese dish  “Carne de Vinha d’ Alhos” but this has been modified over the years, substituting vinegar for the wine and adding chillies.

Chicken Vindaloo

Chicken Vindaloo

Marinade Ingredients:

  • 1 tsp mixed white/brown mustard seed
  • 1 tsp cumin seed
  • 1 whole clove
  • 8 x Hot green chillies (Thai, finger, birds eye)

Grind these ingredients to a paste in a pestle & mortar. Put to one side.

Paste Ingredients:

  • 1 x large cooking Onion, roughly chopped
  • 20-25g fresh garlic
  • 10-15g fresh ginger
  • 1 tbsp lemon juice
  • 2 tsp paprika
  • 2 tbsp cider vinegar
  • 1 tbsp water
  • A good grind of salt & pepper

Whizz the ‘paste’ ingredients in a food processor/blender until a smooth paste is achieved. put to one side.

Curry Ingredients:

  • 2 tbsp oil
  • 1 onion, sliced into half rings
  • 3 chicken breasts, cubed
  • 15-20 curry leaves
  • 2 tsp cayenne pepper
  • ½ cup (125ml) cider vinegar
  • A good pinch of salt
  • ½ tsp sugar
  • halved chilies & fresh coriander to decorate


  1. Smear your marinade on to the cubed chicken, making sure it’s well covered. Place in the fridge for at least 30 mins.
  2. In a hot pan, add your oil & fry your onion for 2-3 mins. Now add your marinated chicken to the pan, making sure to add all the marinade too. Cooking for 5 mins until the chicken has taken on some colour, stir frequently.
  3. Pour in the paste you made earlier, stir & cook for a couple of minutes.
  4. Now sprinkle in your curry leaves & cayenne pepper, stir & cover the pan, cook for a further 5 mins.
  5. Add the cider vinegar, bring to the boil & add the salt and sugar. Cover the pan & simmer on a low heat for 25 mins.
  6. Uncover & stir for 5 mins to thicken slightly. Decorate with fresh chillies & coriander.

Serve with rice or Naan bread & Enjoy!

Serves 4

Cooks tip: If the word ‘vindaloo’ scares you off because you think it will be too hot for you? Just adjust the chilli & cayenne pepper quantity to your own liking. On the other hand if you think that this isn’t hot enough for you…try upping the chillies or swap them for ‘Habenero‘ or ‘Naga‘s

 Editors Note: Dave Tidmarsh has over 20 years cooking experience and is now developing a range of sauces, you can find out more about him and his sauces at

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Mrs Chutney Lemon & Mustard Seed With Chill Chutney

Mrs Chutney Lemon & Mustard Seed With Chill Chutney

Mrs Chutney (AKA Karen) is one of our twitter followers who posts about making what sounds like some excellent chutney’s. She has sent us a couple of recipes for her best concoctions, along with some jars of the results to taste, this is the second one we have tried..

The smell from the jar as we cracked open the lid is that fresh smell of lemons, in the chutney are some nice pieces of the Lemon rind, plump raisins, pieces of chilli and some brown mustard seeds all mushed together, the taste is instantly of Lemons it’s a great citrus zing of a chutney. This would go so well with a curry, ideal for dipping your poppadoms in.

As with all these great recipes preparation is everything, nothing is to big and lumpy and the flavour has to be tried to be believed.

Lemon & Mustard Seed Chutney with Chilli


  • 9 Lemons, preferably unwaxed, washed, chopped and seeds removed
  • 3 tsbp Salt
  • 9 Small Onions, diced
  • 165 g Raisins or Sultanas
  • 6 tbsp Mustard Seeds (any colour or a mix, black seeds make a darker chutney)
  • 900 ml White Wine Vinegar
  • 3 heaped tsp Allspice
  • 600 g Granulated Sugar
  • 9 Hot Chillies, finely chopped (you can use more as is your preference)

Cooking Directions

  1. Place the chopped lemons into a large bowl and sprinkle with the salt, cover and set aside for 10-12 hours.
  2. In a large pan combine the salted lemons, onions, vinegar, allspice, raisins, mustard seed, chopped chillies and sugar and stir well.
  3. Place the pan over a high heat and bring to the boil. Reduce the heat to low, cover and simmer for approx 90 minutes ? the lemons should now be soft but if not continue simmering until they are.
  4. Remove the pan from the heat and pour the chutney into hot, sterilised jars. Seal immediately.

You can follow Karen on Twitter at!/Kaz522 and we hope to publish some more of her recipes here over the next few months. Karen is working on making her chutney’s into a small business and will will let you know when you can buy them.

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