I thought it was about time to attempt a chutney. I have watched it being done and know the process to be long, but rewarding. I have based this chutney on my partner’s recipe adding my own mix of spice to it. As I sit and write this I am smelling the sweet chutney mix as it simmers on the cooker. This recipe makes roughly6 medium sized jars. Feel free to change any of the fruit ingredients as you please, as long as the culmination of all add up to five pounds.
This was what my mix included:
2lbs of Pears
1lb of a selction of Onions and Shallots and 3 cloves of garlic inclusive.
1lb of Apple
8oz. of Courgette/Marrow
3 tablspoons pickling spice/ or spices of own choice
1pnt Malt Vinegar
1lb Demerara sugar
There is a lot of chopping and peeling involved – here follow the instructions:
Peel and rough chop all pears, apples, courgette/marrow. Pit and rough chop dates.
Fine chop onions and garlic.
Place all of fruit and onion along with the salt into a large pan.
In a sheet of muslin cloth tie the spice, add this to the pan.
Add a half pint of malt vinegar and bring to the boil. Reduce heat and simmer for roughly 1-2 hours or until the chutney is thick and reduced. Stirring it regularly.
When this is done, in another pan put the rest of the vinegar and sugar. Heat the mixture gently until all sugar is dissolved. Add to chutney.
Simmer chutney for a further 1.5-2.5 hours or until the chutney is thick. Stir every so often.
Take out the muslin spice bag and spoon out the chutney into sterilized jars cover and lid immediately.
And the finished product – a very satisfying feeling after the days work.
Top Tip: Do leave your chutney to mature for at least a month.
DO MAKE SURE YOUR JARS ARE STERILIZED PROPERLY.
To do this clean all jars thoroughly in soapy water. Take out and leave to drain upside down.
Place in warm oven upside down (temp: 110degrees Celsius) for half an hour, allow to cool before placing chutney into them.
Boil lids for 10 minutes in pot.