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Chutneys |
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These recipes come from a variety of places: I don´t know the origins of some, but if I know who originally wrote them, then I´ll say so. |
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Aubergine and garlic chutney (Oded Schwartz: "Preserving", Dorling Kindersley, 1995)
1kg (2lb) aubs, cut into 1 inch cubes
2 tbsp salt
3 tbsp groundnut, olive or sesame oil
3 tbsp sesame seeds
1 tbsp nigella seeds (I didn't know they were edible... well it's a US recipe)
4 heads garlic, peeled
8oz (250g) shallots, quartered
2-3 red or green chillies. deseeded and chopped
750ml (1¼ pints) cider vinegar or white wine vinegar
150g (5oz) soft brown sugar
3 tsp sweet paprika
small bunch of mint, chopped (optional)
Put the aubergines in a colander and sprinkle with half the salt. Mix well and leave an hour. Rinse and pat dry.
Heat the oil in the preserving pan and add the seeds; heat till they start to pop. Add the aubs, garlic, shallots and chillies and cook, stirring, for 5 mins
Add the vinegar and bring to the boil, then simmer 15 mins till the aubs are soft. Add the sugar, paprika and remaining salt, stirring till dissolved
Cook for 45m-1hr until most of the liquid has evaporated and the mixture is thick. Add the mint if used, and remove from heat.
Ladle into hot sterilised jars then seal. Keep at least a month before eating.
Good book, well out of print now. Cheapest on on Amazon was nearly £60 so perhaps I ought to sell mine... |
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Beetroot and apple chutney (various bulletin boards)
2lb cooked beetroot, cubed
12oz finely chopped onions
12oz cooking apples, peeled and diced
3/4 pint white malt/cider vinegar
1 teaspoon pickling spices
12oz caster sugar
1 teaspoon salt
Put the onions, beetroot and apples into the pan with the vinegar.
Tie the spices into a muslin bag and put them in the pan.
Simmer for about 30 mins, then add the sugar.
Stir well until dissolved then boil until the mixture becomes like a thick jam (may require whizzing with a hand blender).
Add the salt, remove spice bag then spoon into jars and let cool. Keep at least a month.
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Green Tomato Chutney
The classic one, really. This recipe is out of the AFRC Home Preserving of Fruit and Vegetables book, and indispensible when the blight hits.
4lb green tomatoes
1lb cooking apples, peeled and cored
1lb 4oz onions or shallots
1lb brown sugar
1 pint vinegar
8-10 dried red chillies
1" piece of fresh root ginger (or 1 tsp dried ginger)
1oz salt
Bruise the ginger and chillies with a rolling pin and tie in a piece of muslin (or, if you´re me, chop the chillies up, add to the pan and use 1 tsp dried ginger instead!). Finely chop or mince the tomatoes, apples and onions/shallots. I use a food processor to get them to 1/4" (1/2cm) size, roughly. Put them into a stainless steel or enamel-based pan, add all the other ingredients and bring to the boil. Simmer until it´s the desired consistency (I find a couple of hours works well). Pot into clean, sterile jars and keep at least a month before eating. Keeps a couple of years. |
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Left to right:
Green tomato chutney, beetroot and apple chutney, cucumber relish, aubergine and garlic chutney, spiced runner bean chutney. |
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