Apple & Tomato Chutney
Ingredients:
3.6kg/7-8lbs Ripe Tomatoes (peeled and chopped)
450g/1lb Onions (chopped)
450g/1lb Eating Apples (peeled and chopped)
1.3kg/3lb Sugar
850ml/1 ½ pints White Malt Vinegar
2 tablespoons Salt
2 tablespoons Ground Ginger
3 tablespoons Ground Black Pepper
3 tablespoons All Spice
4 Garlic Cloves (crushed)
1 level teaspoon Cayenne Pepper
350g/8-12oz Sultanas.
METHOD
Prepare all the ingredients and put into a large, wide, stainless steel saucepan. Bring to the boil. Simmer steadily until reduce and slightly thick- about 1 hour.
Time will depend on width of saucepan.
Pour into sterilized jars and cover. Allow to mature for 2 weeks before using.
Plum Chutney
Makes approx 1.35KG (3LBS)
Takes 1 Hour 50 Minutes-2 Hours
Keeps 12 Months
Ingredients
1kg ( 2 ¼ lb) plums:
350g (12oz) cooking apples
250g (9oz) onions
125g (4 ½ oz) raising
300g (10oz) light soft brown sugar
1tsp sea salt
1 tsp each allspice, cinnamon, and coriander, freshly ground if possible.
1 dried chilli or ½ tsp dried chilli flakes
1 tsp fennel seeds (optional)
600ml (1 pint) white wine or cider vinegar.
Maturing Chutneys
Chutneys can taste harsh and flat if they are eaten straight away, so leave them to mature for 1-2 months before using.
Method
Half the plums, remove the stones, and quarter the fruit.
Core, peel, and dice the cooking apples into bite-sized ounces, and peel and finely slice the onions.
Put all the ingredients into a preserving pan or a large heavy-based, stainless steep saucepan, then bring slowly to the boil, stirring to dissolve the sugar.
Simmer gently for 1 ½ - 2 hours until a wooden spoon drawn across the base of the pan leaves a trail. Stir frequently towards the end so the chutney doesn’t burn.
The chutney should now look thick and glossy. Check for seasoning, add more salt if necessary, and pot into warm sterilized jars, making sure there are no air gaps.
Takes 1 Hour 50 Minutes-2 Hours
Keeps 12 Months
Ingredients
1kg ( 2 ¼ lb) plums:
350g (12oz) cooking apples
250g (9oz) onions
125g (4 ½ oz) raising
300g (10oz) light soft brown sugar
1tsp sea salt
1 tsp each allspice, cinnamon, and coriander, freshly ground if possible.
1 dried chilli or ½ tsp dried chilli flakes
1 tsp fennel seeds (optional)
600ml (1 pint) white wine or cider vinegar.
Maturing Chutneys
Chutneys can taste harsh and flat if they are eaten straight away, so leave them to mature for 1-2 months before using.
Method
Half the plums, remove the stones, and quarter the fruit.
Core, peel, and dice the cooking apples into bite-sized ounces, and peel and finely slice the onions.
Put all the ingredients into a preserving pan or a large heavy-based, stainless steep saucepan, then bring slowly to the boil, stirring to dissolve the sugar.
Simmer gently for 1 ½ - 2 hours until a wooden spoon drawn across the base of the pan leaves a trail. Stir frequently towards the end so the chutney doesn’t burn.
The chutney should now look thick and glossy. Check for seasoning, add more salt if necessary, and pot into warm sterilized jars, making sure there are no air gaps.
Mango Chutney
Makes Approx 1kg (2 ¼ lb)
Takes 1 ¼ hours
Keeps 6 months
Ingredients:
300ml (10fl oz) Cider Vinegar
200g (70z) light muscovado sugar
2 large organic mangoes ( approx 900g/2lb), stoned and flesh chopped into chunks.
1 cooking apple (approx 200g/7oz), peeled cored, and roughly chopped.
1 onion, finely chopped.
2.5cm (1in) piece of fresh root ginger peeled and grated.
½ tsp onion seeds (nigella seeds) (optional).
Method
Put the vinegar and sugar in a preserving pan or a large heavy-based, stainless steel saucepan and cook on a low heat, stirring occasionally until the sugar dissolves.
Add the mango, apple, onion, ginger, and onion seeds, (if using), then raise the heat. Bring to the boil, then reduce the heat to a gentle simmer and cook for about 45 minutes until it is reduced and thickened and most of the liquid has been absorbed. Don’t let it dry out to much. Stir continuously near the end of the cooking times so that the chutney doesn’t catch on the base of the pan.
Ladle into warm sterilized jars with non-metallic or vinegar-proof lids, making sure there are no air gaps. Cover each pot with a waxed paper disc, seal and label. Store in a cool, dark place. Allow the flavours to mature for 1 month, and refrigerate after opening.
Takes 1 ¼ hours
Keeps 6 months
Ingredients:
300ml (10fl oz) Cider Vinegar
200g (70z) light muscovado sugar
2 large organic mangoes ( approx 900g/2lb), stoned and flesh chopped into chunks.
1 cooking apple (approx 200g/7oz), peeled cored, and roughly chopped.
1 onion, finely chopped.
2.5cm (1in) piece of fresh root ginger peeled and grated.
½ tsp onion seeds (nigella seeds) (optional).
Method
Put the vinegar and sugar in a preserving pan or a large heavy-based, stainless steel saucepan and cook on a low heat, stirring occasionally until the sugar dissolves.
Add the mango, apple, onion, ginger, and onion seeds, (if using), then raise the heat. Bring to the boil, then reduce the heat to a gentle simmer and cook for about 45 minutes until it is reduced and thickened and most of the liquid has been absorbed. Don’t let it dry out to much. Stir continuously near the end of the cooking times so that the chutney doesn’t catch on the base of the pan.
Ladle into warm sterilized jars with non-metallic or vinegar-proof lids, making sure there are no air gaps. Cover each pot with a waxed paper disc, seal and label. Store in a cool, dark place. Allow the flavours to mature for 1 month, and refrigerate after opening.
Yellow Courgette & Tomato Chutney
s Makes approx 1kg (2 ¼ lb)
Takes 2 ¾ Hours
Keeps 12 Months
Ingredients:
450g (1lb) yellow courgettes trimmed and diced.
250g (9oz) onions, roughly chopped
350g (12oz) ripe tomatoes, roughly chopped.
300ml (10fl oz) white wine vinegar
350g (12oz) sugar
1 garlic glove peeled and finely chopped.
1cm ( ½ ) piece of fresh root ginger, peeled and finely chipped
¼ tsp dried chilli flakes
God pinch of sweet paprika
Good pinch of ground white pepper
½ tsp sea salt
Method
Put all the ingredients in a preserving pan or a large heavy-based, stainless steel saucepan.
Bring slowly to the boil, stirring to dissolve the sugar.
Reduce the heat and simmer for 2 ½ hours until a wooden spoon drown across the base of the pan leaves a trail. Stir frequently towards the end so the chutney doesn’t burn. If necessary, turn up the heat towards the end of cooking and boil rapidly until thick and glossy.
Pack into warn sterilized jars with non-metallic or vinegar-proof lids, making sure there are no air gaps. Cover each pot with a waxed paper disc, seal and label. Store in a cool, dark place. Allow the flavours to mature for 1 month, and refrigerate after opening.
Takes 2 ¾ Hours
Keeps 12 Months
Ingredients:
450g (1lb) yellow courgettes trimmed and diced.
250g (9oz) onions, roughly chopped
350g (12oz) ripe tomatoes, roughly chopped.
300ml (10fl oz) white wine vinegar
350g (12oz) sugar
1 garlic glove peeled and finely chopped.
1cm ( ½ ) piece of fresh root ginger, peeled and finely chipped
¼ tsp dried chilli flakes
God pinch of sweet paprika
Good pinch of ground white pepper
½ tsp sea salt
Method
Put all the ingredients in a preserving pan or a large heavy-based, stainless steel saucepan.
Bring slowly to the boil, stirring to dissolve the sugar.
Reduce the heat and simmer for 2 ½ hours until a wooden spoon drown across the base of the pan leaves a trail. Stir frequently towards the end so the chutney doesn’t burn. If necessary, turn up the heat towards the end of cooking and boil rapidly until thick and glossy.
Pack into warn sterilized jars with non-metallic or vinegar-proof lids, making sure there are no air gaps. Cover each pot with a waxed paper disc, seal and label. Store in a cool, dark place. Allow the flavours to mature for 1 month, and refrigerate after opening.
Tomato & Roast Pepper Chutney
-Makes approx 1.35kg (3lb)
Takes 2 Hours 20 Minutes
Keeps 9 Months
This sweet, jammy, mild flavoured chutney is an ideal accompaniment to Brie, goat’s cheese, or other soft cheeses. Stir a teaspoon or two of chilli flakes into the mixture at the end of cooking if you want to give it a added spice.
Ingredients
1 red pepper
1 orange
1 yellow pepper
1.35kg (3lb) ripe tomatoes plunged into boiling water for 1 minute and then peeled.
2 onions, roughly chopped.
450g (1ib) granulated sugar
600ml (1 pint) white wine vinegar
Method
Preheat the oven to 200 C ( 400 F/ Gas 6). Put the peppers in a roasting tin and cook for about 25-30 minutes until they begin to char slightly. Remove from the oven, put in a plastic bag, and leave to cool. (This will make the skins easier to remove).
Pull away the stalks, remove the skin, de-seed, and roughly chop.
Put the skinned tomatoes, roasted peppers, and onions in a food processor and pulse briefly until chopped but not mushy. Alternatively, chop by hand.
Tip the mixture into a preserving pan or a large heavy-based, stainless steel saucepan with the sugar and vinegar. Cook on low heat, stirring continuously, until the sugar has dissolved. Bring to the boil, then reduce to a simmer and cook for about 1-1 ½ hours, stirring occasionally, until it starts to thicken and turn jammy. You may need to increase the heat a little towards the end of cooking. Stir continuously near the end so the chutney doesn’t catch on the base of the pan.
Ladle into warm sterilized jars with non-metallic or vinegar-proof lids, making sure there are no air gaps. Cover each pot with a waxed paper disc, seal, and label. Store in a cool, dark place. Allow the flavours to mature for 1 month, refrigerate after opening.
Ruby's Marrow Chutney
Ingredients:
2 lbs. Marrow (peeled and diced)
6 oz. Shallots )
3/4 lb. Onions ) - OR use all onions if you don't have shallots.
3/4 oz. Ground Ginger
Half teaspoon Cayenne Pepper
3/4 lb. Sugar
1 Pint Vinegar
1 oz. Salt
1 oz. Mixed Spice
1 teaspoon Mustard
3/4 lb. Apples (peeled and diced)
Method:
Usual method of making chutney.
Prepare all the ingredients and place into a large pot. Bring mixture slowly to the boil and then reduce to a very gentle simmer for approx. 1 hour or until vegetables are soft and the liquid has partly evaporated. Transfer to warm sterile jars and cover with paper wax discs and seal.
