Autumn Chutney
This is the time of year when I make lots of different chutneys. I prefer to make a few jars of lots of varieties, or different combinations of fruits and vegetables rather than a huge batch of the same one. A big tip is to a make a small amount of a new flavour to make sure you like it.
Here are a few of our favourites. If you make them now the flavours will have matured to perfection in time for Christmas.
I use fresh ginger in my chutney, usually as the flavour is fresher and fruitier, but ground ginger is fine.
Apple Chutney
I tend to use soft brown sugar in all my chutney for a rich caramel flavour, but golden or white gives a good flavour too. Use a combination of any apples you have for this recipe.
Makes about 7x 500g jars
3.5kg apples, peeled, cored and chopped into small dice and drizzled with the juice of 1 lemon
2 small onions, finely chopped
500g sultanas
2-3 cloves garlic, chopped finely
500ml malt vinegar
500ml cider vinegar or all malt vinegar
1.2kg sugar
1 rounded tsp ground ginger or 2cm piece of fresh chopped finely
2 rounded tsp ground cinnamon
2 rounded tsp salt
Place all the ingredients in a large pan over a low heat and stir until the sugar has dissolved.
Raise the heat and bring to the boil.
Then reduce the heat so the mixture is simmering and continue to simmer for about 2 hours, stirring occasionally.
When the mixture is thick and glossy ladle inti sterile jars and seal immediately.
Label the jars when cool.
Leave for at least four weeks to mature.
Green Tomato Chutney
Our red tomatoes are very precious to us as we eat so many, but at the end of the season this is a brilliant way of using up your tomatoes that are still green or pale orange.
Makes about 3x 500g jars
2kg tomatoes, chopped finely
3 onions, chopped finely
450g cooking apples, cored and diced, peel if you wish
200g raisins
600g soft brown sugar
600ml white vinegar or half malt and half white
1 tsp mixed spice
2cm piece of fresh ginger, finely chopped or 1 tsp ground ginger
2 level tsp salt
Put all the ingredients in a large pan and heat gently, stirring until the sugar has dissolved.
Bring to the boil then reduce the heat and simmer for about 1 and half hours. Stir occasionally.
The chutney should be thick and smooth.
Ladle into sterile jars and label when cool.
To vary:
Spice it up by adding 2 chopped garlic cloves, 1 level tsp chilli flakes or a small chopped red chilli and 1 teaspoon medium curry powder.
Allow the chutney to mature for about 4 weeks.
Plum Chutney
I love plums jam, wine or eaten as a fruit, but this is heavenly on a Brie sandwich. Don't be tempted to peel the fruit as the peel enhances the flavour.
Makes about 4x 500g jars
1.5 kg plums, de-stoned and chopped
1 large onion, finely chopped
200g raisins
200g dried prunes, chopped
300ml malt vinegar
300g soft brown sugar
1 tsp salt
1 level tsp mustard seeds
1 rounded tsp ground cinnamon
Put all the ingredients together in a large pan and heat to boiling.
Turn the heat down so the mixture simmers.
Allow it to simmer for about an hour, stirring occasionally.
The mixture will have come thick and glossy.
Ladle into jars and label when cool.
Leave to mature for about 2 weeks.
This
uses autumnal fruits and is a delicious accompaniment to pork pies and
creamy cheeses. You can use any amount of each fruit, there is no rule
to how many of each fruit you need to use.