Sorry, I don't care for metrification! It’s pounds and ounces here!
This recipe gets you between 2 and 21/2 lb of chutney. Sterilise two 1lb jars and one 8oz jar and you should be alright. To sterilise, I wash the jars and stand them upright on an oven shelf with the oven preheated to gas mark 1 (140C) for around 30 minutes.
This recipe gets you between 2 and 21/2 lb of chutney. Sterilise two 1lb jars and one 8oz jar and you should be alright. To sterilise, I wash the jars and stand them upright on an oven shelf with the oven preheated to gas mark 1 (140C) for around 30 minutes.
For larger quantities I only ever double up the recipe, any more and you can't get the liquid to evaporate so well, besides, if you make smaller quantities you can experiment with other ingredients, one variation I like with this chutney is to add chopped, plump red chillies and some toasted Cumin Seeds, very special indeed!
Ingredients
11/2lb chopped green tomatoes,
1lb chopped Bramley apples,
10oz Demerara sugar,
12oz sultanas,
4oz chopped dates (Medjhool are best),
4oz chopped onions,
12 cloves of garlic, peeled and halved lengthways,
1oz ground mixed sweet spice,
1/2teaspoon mustard powder,
1 pint of vinegar, malt is best.
Method
Put all the ingredients into a large pan, bring to the boil, simmer for 11/2 to 2 hours, stir from time to time to stop it catching and burning. When it is really dark in colour and goes sticky then it is ready for sealing into warm sterilised jars. It is best kept for a few weeks before eating, but there's no harm in having some right away! It keeps for about 2 years in a cool dark cupboard.
This chutney is fantastic with cold cuts and cheeses at Christmas time!
Another fantastic tasty treat is to put some of this glorious chutney under the cheese before you grill your cheese on toast.
Another fantastic tasty treat is to put some of this glorious chutney under the cheese before you grill your cheese on toast.
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