Recipe for: GLUTNEY CHUTNEY
Ingredients:
- 1 kg of marrows or courgettes, or whatever glut
you’ve got
- 1 kg green tomatoes
- 500g cooking apples, peeled, cored & diced
- 500g onions, peeled & diced
- 500g sultanas
- 500g light soft brown sugar
- 600ml cider vinegar or white wine vinegar
- 2 tsp chillie flakes
- Pinch salt
- Spice bag (50g fresh root ginger, 12 cloves, 2
tsp black peppercorns, 1 tsp coriander seeds) tied in muslin & whacked
with a rolling pin
Method:
- wash & chop all the vegetables – (see below)
- put all the ingredients into a large pan &
bring slowly to the boil, stirring occasionally
- let the mixture simmer, uncovered, for 2 ½ - 3
hours, stirring occasionally
- it’s ready when it’s thick, glossy, rich in
colour & well reduced, but with chunks of fruit & veg still clearly
visible. It should be thick enough
to draw a spoon through to reveal the
bottom of the pan for a second or so before the chutney closes back
over
- pot the chutney into warm sterilised jars,
patting down with a spoon & making sure that there are no air bubbles
trapped
- seal & label, leaving a couple of months to
mature
What else you need to
know:
- Chopping the fruit & veg to the same small
size gives a good texture to the chutney – it’s a bit time consuming, but
worth it
- Don’t rush – long slow cooking will produce a
smoother, more mature result.
Undercooked, crunchy chutney is not very nice.
- Good for using up most kinds of garden glut –
this is a basic, generic recipe
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