Post by Silly Yak on Feb 28, 2011 9:34:06 GMT
Christmas Chutney
Christmas Chutney
"This is a wonderful thick and tasty chutney - perfect for this time of year! I added some ginger beer and cider and just let it simmer for a bit longer to reduce the extra liquid and to intensify the flavours - lovely!" Lindsey Ellis
Ingredients
450 g / 1 lb onions, peeled and chopped
5 tbsp water
900 g / 2 lb cooking apples, peeled, cored and chopped
700 g / 1 1/2 lb pears, peeled, cored and chopped
75 g / 3 oz dates, stoned and chopped
600 ml / 1 pint cider vinegar
1 tsp salt
1 tsp ground cinnamon
1 tsp cayenne powder
225 g 8 oz granulated sugar
Method
1. Put the onions in a large, heavy based pan with a little water - about 5 tbsp. Bring to the boil and simmer until soft.
2. Add the apples and pears and continue cooking gently for 15 - 20 minutes. Add the dates, salt and spices and half the vinegar. Cook, stirring occasionally until the mixture thickens.
3. Add the sugar and the rest of the vinegar, stirring until the sugar dissolves. Continue to simmer until the chutney becomes really thick. Stir occasionally. When ready, pot and seal in sterilised jars and leave to mature for a week or longer.
Jerry
Christmas Chutney
"This is a wonderful thick and tasty chutney - perfect for this time of year! I added some ginger beer and cider and just let it simmer for a bit longer to reduce the extra liquid and to intensify the flavours - lovely!" Lindsey Ellis
Ingredients
450 g / 1 lb onions, peeled and chopped
5 tbsp water
900 g / 2 lb cooking apples, peeled, cored and chopped
700 g / 1 1/2 lb pears, peeled, cored and chopped
75 g / 3 oz dates, stoned and chopped
600 ml / 1 pint cider vinegar
1 tsp salt
1 tsp ground cinnamon
1 tsp cayenne powder
225 g 8 oz granulated sugar
Method
1. Put the onions in a large, heavy based pan with a little water - about 5 tbsp. Bring to the boil and simmer until soft.
2. Add the apples and pears and continue cooking gently for 15 - 20 minutes. Add the dates, salt and spices and half the vinegar. Cook, stirring occasionally until the mixture thickens.
3. Add the sugar and the rest of the vinegar, stirring until the sugar dissolves. Continue to simmer until the chutney becomes really thick. Stir occasionally. When ready, pot and seal in sterilised jars and leave to mature for a week or longer.
Jerry