August 19, 2011 in chutneys
Today is a beautiful summer’s day in London – hot and sunny unlike yesterday which was very wet and rainy. I was up very early to complete this post before I can go out to play – blogging can be addictive. To continue with the second part of my post of our trip to the coastline countryside of Dorset – we stopped off at the Downs behind Weymouth to see the famous Osmington White Horse. Of the many white horses seen on hillsides throughout southern England, this is amongst the most widely known. Cut into the chalk downlands in the early 1800s, this huge equestrian representation of George 111 is the only white horse hill figure in Britain to carry a rider.
We made a quick pit stop at Craig’s dairy farm to buy their ice cream and some clotted cream.
We then took a steam train from Norden to go to see the majestic ruins of the Corfe Castle.
With Rajen not being around to assist me with our luggage, Lynn offered to help.
The ancient site was strategically built in a gap in the Purbeck Hills.
The village of Corfe Castle is mainly built of local grey Purbeck stone. It’s very quaint and beautiful.
Some of the local goodies – the English and way with words.
We then continued our trip on the steam train to the town of Swanage which is now a popular seaside resort. We decided to see the Mill Pond at the St Mary’s church first – we walked for what seemed like ages before realizing that we were lost and finally made it to the church to see a most unimpressive Mill Pond –we were too tired to appreciate the history – lol.
All those chutneys have inspired me to post my recipe for the meebos dipping sauce – it has a tangy taste – delicious for those who enjoy a bit of sweet and sour.
Meebos is made from ripe apricots which are brined, stoned, pressed flat, salted and dried in the sun for several days.
1 pkt meebos
½ – ¾ bottle white vinegar
½ cup tomato sauce
¼ cup mayonnaise
2 x green chillies (adjust according to taste)
2 Tablespoon desiccated coconut
1/2 teaspoon methi masala (adjust according to taste)
½ sprig curry leaves
Salt to taste
Soak meebos in vinegar overnight
Then liquidize everything together
No vagaar needed.
I used ½ bottle vinegar – the chutney gets too thick.
Adjust the chutney to the consistency needed with the balance of the ¼ bottle vinegar.
This dipping sauce is served with Indian savouries eg. chilli bites, samoosas,