Here are two more chutney recipes for your collection, both are what could be called the 'bung-it-all-in' variety, super easy and once allowed to mature, very delicious.
Mulled spice chutney
This wonderfully evocative chutney has a warm spice flavour that is superb on cold turkey sandwiches. For extra punch add a little cayenne or a few dried chilli flakes.
Makes 1.4 kg ( 3 lb)
- 900g ( 2 lb ) cooking apples, peeled, cored and chopped
- 450g (16 oz ) Soft brown sugar
- 425 ml ( ¾ pint ) red wine vinegar
- 140g ( 5 oz ) Dates
- 140g ( 5 oz ) Sultanas
- 50g ( 2 oz ) Preserved ginger, finely chopped
- 2 garlic cloves, crushed
- 1 tsp Freshly grated nutmeg
- 1 tsp Juniper berries, crushed
- 1 tsp ground cinnamon
- 8 cloves
- 2 oranges finely grated zest and juice
- Place all ingredients into a large non-corrosive pan. Bring to a boil, reduce heat and slowly simmer for about an hour, stirring occasionally, until very thick and dark.
- Pack into hot sterilized jars.
Allow to mature for 4 weeks before eating.
Apple and lemon pickle
Packed into small jars this lively chutney is perfect with dry crumbly cheeses. The onions and sultanas can be chopped in a food processor.
Makes 2.7 kg / 6 lb
- 1.4 kg ( 3 lb ) Apples, peeled, cored, diced
- 1.4 kg ( 3 lb ) Onions, finely chopped
- 450g ( 1 lb ) Sultanas or seedless raisins, minced
- 4 Lemons zest, finely grated and juice
- 700g ( 1½ lb ) Light brown sugar
- 600 ml ( 1 pint) Cider vinegar
- 2 tbsp whole mustard seeds, lightly toasted.
- Place all ingredients into a heavy based pan, bring to a boil, reduce to a very low heat and simmer, stirring occasionally, until very thick - approximately 3 hours.
- Pack the chutney into jars.
Mature for 4 weeks before eating.
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