Seasonal Chutney Recipes
SEASONAL CHUTNEY
Season: June to October. This is essentially Hugh Fearnley-Whittingstall's classic Glutney, or River Cottage chutney, which first appeared in The River Cottage Cookbook. The fruit and vegetable chopping is time-consuming, but important. Whizzing everything up in a food processor would give a very different, sloppy-textured result.
Yield makes twelve to thirteen 8-ounce jars
Number Of Ingredients 54
Steps:
- Make your spice bag by tying up the spices in an 8-inch square of cheesecloth. Put this into a preserving pan with all the other ingredients and bring slowly to a boil, stirring occasionally. This will take awhile, as there will be lots in the pan, but don't hurry it.
- Let the mixture simmer, uncovered, for 2 1/2 to 3 hours - maybe even a bit more. You do not have to hover, hawk-eyed, over the pan, but do keep an eye on it and stir regularly to ensure it doesn't burn. It's ready when it is glossy, thick, rich in color and well reduced - but with the chunks of fruit and vegetables still clearly discernible. It is thick enough if, when you draw a wooden spoon through it, the chutney parts to reveal the bottom of the pan for a few seconds.
- Pot the chutney while warm in sterilized jars (see p. 21). Pack down with the back of a spoon to remove any air pockets. Seal with vinegar-proof lids (see p. 22). Store in a cool, dark place for a couple of months to mature before using. Use within 2 years.
- For each variation, use 2 1/2 cups of light brown sugar, 2 1/2 cups of cider vinegar or white wine vinegar, a pinch of salt, and 2 teaspoons of dried chile flakes (if using) and follow the basic method.
SEASONAL CRANBERRY CHUTNEY
Fabulous adaptation of Madhur Jaffrey's quick chutney using canned cranberries when unable to get fresh. If using fresh, just make as usual and adapt to this recipe. Wonderful anytime, and especially good with holiday turkey, roast or ham. This recipe freezes well, too! Cooking time will vary according to quantity.
Provided by Stella Mae
Categories Chutneys
Time 3h20m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Cut ginger into paper thin slices, stack, cut into thin slivers.
- Combine slivers, garlic, vinegar, sugar, pepper,cinnamon and allspice into a heavy pot.
- Simmer for about 20 minutes (may take longer) until there're about 4 tablespoons liquid left (excluding the solids).
- Add cranberry sauce and salt.
- Mix, bring to a simmer.
- It will be a bit lumpy.
- Add nuts, orange, peel and lemon juice.
- Simmer slowly.
- It will take 2 to 3 hours to thicken.
- Cool, put in a jar and refrigerate.
- This will keep for several days and freezes well.
Nutrition Facts : Calories 152.8, Fat 1.8, SaturatedFat 0.2, Sodium 22.8, Carbohydrate 35.4, Fiber 1.4, Sugar 33.4, Protein 0.5
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