My Best Chutney Recipe

I though it was about time I gave you a Chutney Recipe, so here goes:

Ingredients:

2 red, 1 yellow and 1 green bell pepper
2 medium white and 1 red onion (about 600/700g)
4 cloves of garlic
1 courgette – if you wish 1 aubergine
6 skinned tomatoes (about 1 kg)
1 tbsp salt
1 tbsp paprika
1 tsp cayenne pepper
1 tbsp crushed coriander seeds
Pinch of chilli seed (if you like it hot)
1 good handful of sultanas – to taste
400g granulated sugar
300ml (½ pint) white wine vinegar or white pickling vinegar

Method:

Dice the peppers and white onions into ¼ inch dice (5 to 10 mm), you can dice the red onion to ½ inch or 15mm to provide a little more texture.

Chop the other produce to a ¼ inch dice and skin the tomatoes.

You do this by pricking with a sharp knife then dropping them into just boiled water for 30 seconds, lifting out with a slotted spoon and plunging into cold water, they should peel easily then. Figures (1 and 2).

Using a 5 litre pan or preserving pan, (don't use aluminium or copper, it must be stainless steel or other corrosive resistant material) bring the peppers, onions, tomatoes, garlic, courgette/aubergine to the boil by adding no more than ¼ inch of water in the pan, then putting a lid on to enable all of the produce to release all of their natural juices (Figure 3). Stir regularly because the produce will sweat down during this process (Figure 4).

Then add all of the dry produce along with the vinegar, bring to the boil, and then reduce to a gentle simmer. Now that sugar is added you will need to stir often, you don't want it sticking to the pan. You will start to notice the change of colour (Figure 5 and 6) right up to when the liquid has almost reduced; at this point you will need to stir more often and the mix will be quite dark by now (Figure 7).

Having already prepared preserving jars, by either putting them through a hot dishwasher or sterilising in the oven, ladle your mix into the jars whilst still quite hot (Figure 8), if using metal lids put a circle of preserving paper or grease proof paper in the top.

This needs to stand in the jar for about 2 months, this allows the salt to reduce and sugar to develop.

 

 

 

Chutney Making fig1   Chutney Making fig2

Figure 1               Figure 2

 

Chutney Fig3   Chutney Fig4

Figure 3               Figure 4

 

 Chutney Fig5   Chutney Fig6

Figure 5               Figure 6

 

Chutney Fig7   Chutney Fig8

Figure 7                Figure 8