Love or hate Facebook, I must say it’s been great for creating a sense of community. I’m part of this (amazing) DIY bloggers Facebook Group where, every month, bloggers from all round the world do a collaborative DIY challenge. Last month, it was upcycling a thrifted item and this month, it’s making a Father’s Day Gift. Unfortunately for me, I don’t have much experience with Father’s Day Gifts- or anything Father related really. My Dad left to work overseas when I was 1, and my parents split when I was 5, so I saw my Dad pretty much once or twice a year till I was 10 (we didn’t speak on the phone much either), after which he disappeared. We eventually got back in touch when I was grown up but, suffice to say, Father & Daughter experiences are pretty much unexplored territory for me 😛 In fact, we’re still so awkward around each other, I don’t think I’ve ever addressed him as “Dad” “Father” “Pa Pa” or anything similar to his face! (In case you’re wondering how I get his attention, I just don’t call him anything.) Once, he was walking in front of me and I needed to pass the phone to him- I had no clue how to call him so I ended up going “OI” really loudly 😛
So…. I didn’t have much clue what to make for him! But after a lot of thought, I settled on jam. My Dad is a huge biscuit lover and he’s always experimenting how to make better batter & jams etc. This savoury jam- which actually turned out more like a chutney- is actually a serendipitous recipe. Someone gave me a packet of dried tamarind which has been sitting in my fridge for a long time, so I wanted to use that up. But when I started making the jam, I realised the person must have gotten tamarind & longan mixed up! After a bit of free styling- I tried 4 variations of the recipe (Pure longan, longan & apricot, longan chorizo jam and spicy longan tomato jam)- I’m pretty happy with what I ended up with 🙂
Spicy-or-not Longan Tomato Chutney
Note: I’m excluding Apricot from the name- not only does it make it too long but I added it only for its high pectin content, it doesn’t really add much to the flavour profile!
377g dried longan
140g canned apricot
1 400g can of tomatoes
1/2 Tbsp vinegar
6 dried chilli (I used mine whole and it wasn’t spicy. If you want more of a kick, cut up the chilli and the seeds will up the spice level)
6 Tbsp fish sauce
4 Tbsp balsamic vinegar
1 Tbsp dried garlic (I’m lazy and hate mincing garlic!!)
Soak the dried longan in water for 10 minutes. Throw the water away then cut up the longans. Combine with the rest of the ingredients in a big pot, use a pair of kitchen scissors to cut up some of the bigger pieces of fruit and bring to the boil. Lower the heat, and let it simmer till it becomes thick and syrupy. You’re done!
Tastes amazing with venison- that was my lunch today!!! And maybe tomorrow too 😛 Now let’s see what my Dad thinks of his Father’s Day present 😛 He wasn’t too impressed the last time I showed him my 10-minute cookies which need no mixing or blending 😛
And before you go, don’t forget to check out these other ladies’ amazing creations. And I must say, from not being inspired, I’ve actually come across a couple of gifts that could work for my Dad, such as the dog inspired DIY by Hale & Harlow or the laptop sleeve by Makings of Mine!