Chutney C
hutney can be made from almost any fruit or vegetable. The key is to
cook it for a long time and evaporate most of the moisture so that it reaches a thick, jam-like consistency. The colours will change but the flavours will always intensify. Vinegar is used because its acidity prevents spoiling, and a herb or spice mix is always essential. Distinctive chutney flavours are provided by the added spices and herbs: cumin, coriander, allspice, cloves, ginger, peppercorns, paprika, mustard seed and garlic being the main staples.
STEP BY STEP
HOW TO MAKE CHUTNEY, USING GRANDPA’S RECIPE Makes about 12 small jars
2 Prepare a herb or spice mix by crushing all herbs and spices in a pestle and mortar to release their aroma.
TOP TIP Distilled vinegar is the
strongest preservative, but also one of the most expensive. Try to use the best wine or malt vinegars where possible to ensure a tasty chutney.
5 Remove the chutney from the heat and pour into sterilized jars. Apply lids securely and allow to cool. Store in a cool, dark place until ready to eat!
1 Put the tomatoes and onions in a bowl, sprinkle with the salt and set aside for a few hours. Once ready to start, drain off liquid Slice, dice, peel and core all fruits and vegetables you will be using.
40 | THE WESTCOUNTRY FOODLOVER
3 Add fruit, vegetables, herbs and spiced to a pan and simmer until they start to soften.
4 Add the vinegar and all other ingredients and cook on a medium to low heat for no less than 45 minutes. You will know when your chutney is ready because it will have reduced to a jam-like consistency and your kitchen will smell wonderful!
Preserves by Dick & James Strawbridge, published by Mitchell Beazley
Ingredients
2.5kg green tomatoes, sliced 500g onions, finely chopped 1 tbsp salt 500g cooking apples 500g sultanas, chopped 1 litre pickling vinegar 500g light muscovado sugar 5 small hot chillies, finely chopped 2 tbsps ground ginger
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