Thursday, 8 September 2011

Mixed Chutney

This is a really easy, no-fuss recipe

Needed: Large pan/preserving pan - stainless steel or non-stick., large pyrex jug for pouring into jars, a jam funnel is very useful for filling jars, Sterlised Jars, Labels, etc.

Approx. 2lbs. mixed tomatoes (mainly green but some red)
2 red peppers - deseeded
1/2lb. (250g.) apples - cored but no need to peel
2 red onions - peeled and 1/4'd
large clove of garlic
1/4 lb. (125g.) raisins
1/2 lb. (250g.) demerara sugar
2 tsps. ground ginger (or 1 tsp grated fresh ginger)
1/2pt. (approx. 288 ml) cider vinegar
2 cubes of crystalised ginger - chopped
approx. 1/4 tsp. cumin seeds, 1/2 - 1 tsp. salt

1. Place all the fruit & veg ingredients (A) in your food processor, and roughly chop - dont put too much in in one go - you may need to do this several times - place in your pan.
2. Stir in list B
3. Bring to the boil, stirring,  then simmer until almost all of the vinegar has evaporated - stir frequently to stop the chutney from sticking to the bottom of your pan.
4. Cool slightly and pour into sterlised jars, cool slightly again, and place lids on. Label.

This of course stores really well - make sure you fill your jars almost to the top so that no extra air can get in easily - but you can - eat it straight away!

No comments: