Champions of Chutney
Submitted by admin on 3 Jan 2015
We love chutney as an accompaniment to our picnic lunches on the hikes, as they go so well with the cheeses, crusty bread and cold meats we find along the way and are a great way to use up a glut of fruits or veggies. Here are three of our favourites.
In all cases, the chutneys must be preserved in sterilised jars. To sterilise the jars, wash them thoroughly in very hot soapy water, rinse them in very hot water and then put on a baking sheet in a 140C/fan 120C/gas 1 oven until completely dry.
Courgette and Tomato Chutney
- 500ml cider vinegar or white wine vinegar
- 400g brown sugar (any brown sugar will work)
- 1 tbsp mixed spice
- 2 tbsp yellow mustard seeds
- 1 cinnamon stick
- 4 onions, chopped
- 1kg courgettes, diced
- 1kg tomatoes, chopped
- 4 eating apples, peeled and diced
- 300g sultanas
Put the vinegar, 300ml water, sugar and spices in a very large pan. Heat and stir until the sugar dissolves. Then add the rest of the ingredients with a tsp of salt. Lower the heat and then simmer uncovered for 2 1/2 hours until darkened, thick and chutney-like.
Pour the chutney into the sterilised jars while still hot, seal and leave in a cool dark place for at least 3 weeks before opening.
Recipe from bbcgoodfood.com, April 2012
Sweet Chilli Chutney
- 2tbsp olive oil
- 3 large sweet onions, peeled and diced
- 1kg ripe baby plum tomatoes, halved
- 500g Bramley apples peeled, cored and roughly chopped
- 2tsp sweet smoked paprika
- 3 red chillies, finely chopped (leave the seeds in for extra heat)
- 200g light muscovado sugar
- 350ml red wine vinegar
- 2tbsp tomato purée
Heat the oil in a large, heavy-based pan or preserving pan. Add the onions and cook gently over a medium heat with 1/2tsp flaked salt for about 10 mins, until golden. Add the baby plum tomatoes, chopped apples, paprika and chilli, and cook for about 5 mins, until the tomatoes have begun to break down. Stir in sugar, vinegar and tomato purée. Bring to the boil and simmer for 25-30 mins until thick, stirring occasionally to prevent catching. Spoon into hot, sterilised jars. Cool before securing with lids.
Recipe from womanandhome.com
Fig and Apple Chutney
- 600 gms fig coarsely chopped
- 1 brown onion large finely chopped
- 450 gms apple peeled finely chopped
- 400 gms brown sugar firmly packed
- 1 cup dried apricot chopped
- 1/2 cups sultanas
- 2 cups apple cider vinegar
- 1 cup dry white wine
- 3 tbs tomato paste
- 1 tbs yellow mustard seeds
- 1 garlic clove crushed
- 1/2 tsp ground cinnamon
- 1/2 tsp cardamom
Combine all ingredients in a large heavy-based pan. The mixture should only fill about one-third of the pan. Stir over low heat until the sugar has dissolved. Simmer, uncovered on lowest heat setting, for about 90 minutes or until mixture thickens, stirring from time to time. Spoon into hot sterilised jars.
Recipe from BestRecipes.com.au