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Winter Chutney #2
A Winter Chutney with apples, plums, raisins, carrots, courgettes, and mild spices, this is another home made chutney that won't be in the cupboard for long!
This chutney will go well with left over Christmas day meats such as turkey, ham and goose. Great for boxing day, where you can add the extra flavour to your cold meats and sandwiches.
Ingredients:
1 lb (450g) cooking apples
3 lb (135kg) plums
1 lb (450g) onions
3/4 lb (350g) seedless raisins
1/2 lb (225g) carrots
2 small courgettes
1 lb (450g) soft brown sugar
2 pints (1.2 litres) malt vinegar
1 1/2 oz (40g) sea salt
2 level tsp ground cloves
2 level tsp ground cinnamon
2 level tsp ground ginger
2 level tsp ground allspice
Tiny spoon of mustard
Makes: 7 lbs (3.2kg)
Method:
Peel, core and chop the apples.
Stone and quarter the plums.
Chop the onions and the raisins.
Peel and cut the carrots into small dice
Chop the courgettes up into dice.
Put the sugar and all but 1/4 pint of the vinegar into a large preserving pan.
Bring slowly to the boil.
Add the fruit and vegetables.
Blend the spices and mustard and salt in the remaining vinegar.
Stir the mixed spices into the ingredients in the pan.
Bring to the boil again.
Reduce the heat and cook gently until fairly thick.
Pot the chutney into the hot, sterilised jars, filling them as full as possible.
Cover straightaway with waxed discs
Seal while it is still hot and label when it is cold.
Leave for at least 4 weeks to allow the flavour to mature
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