Simmering on the stove as I type is a pan of tomato and apple chutney. Cooking apples from our neighbour, tomatoes and onions from our garden, sultanas, vinegar and spices from, er, the supermarket... I'll be putting it into jars in about an hour, and then it should be ready to eat by Christmas - the day after Christmas we have cold turkey, ham, salad and potatoes and I'm already looking forward to eating my home made chutney with that. Also good in cheese sandwiches.
Anyway, I used parts of two different recipes, which I thought I would share with you. I've just realised that many readers may not be familiar with the metric measurements, but 1 kg is roughly 2 pounds, 500 g is one pound and 500 ml is a pint. The vinegar is the 5% acidity type, not the stronger pickling vinegar:
Tomato & Apple Chutney
Ingredients
1 kg cooking apples, peeled and cored
1 kg tomatoes (red or green or a mix)
500 ml vinegar (malt, cider or white)
500 g onions, peeled and sliced
250 g dried fruit - raisins, sultanas or apricots (or a mixture)
500 g soft brown sugar
1/2 teaspoon cayenne pepper
1/2 teaspoon mustard powder
1/2 teaspoon ground ginger
Teaspoon of salt
Method
Finely chop the apple, tomato and onion
Reserve half the vinegar and put the rest and all the other ingredients in a large pan
Simmer uncovered for around 2 hours. Add extra vinegar as the chutney cooks
The chutney is done when a spoon drawn across the bottom of the pan leaves a clear trail with no traces of liquid
Pour the hot chutney into warm, clean jars. Seal and leave in a cool, dark place for at least 1 month before eating
ALTERNATIVE VERSION
Ingredients
- 1 kg ripe tomatoes, skinned
- 1 kg cooking apples, peeled and cored
- 450g onions
- 4 garlic cloves, crushed
- 400ml malt or cider vinegar
- 300g demerara or light muscovado sugar
- 225g sultanas
- 2 tsp salt
- 15g whole pickling spices, e.g. a mixture of allspice berries, dried chillies, ginger, celery seeds and peppercorns, tied in a muslin bag (optional)
Method
Prep: 25 mins | Cook: 2 hours 30 mins
1. Roughly chop the tomatoes, apples and onions and put them in a preserving pan or large, heavy-based, stainless steel saucepan with the garlic and vinegar. Slowly bring to the boil, then reduce the heat and simmer for 30 minutes or until the fruit and vegetables are tender, stirring the mixture occasionally.
2. Add all the remaining ingredients, including the pickling spices, if using, and heat gently, stirring frequently until the sugar has dissolved. Bring back to the boil, then simmer uncovered for 2 hours, stirring often towards the end of the cooking time, to prevent sticking. By this time the chutney should be well-reduced and very thick – if necessary, cook for a few more minutes.
3. Spoon the chutney into warm, sterilised jars. Cover the chutney with discs of waxed paper, waxed-side down to cover the surface completely. Cover the jars with cellophane or plastic screw-topped lids (not metal lids, as they will corrode). Tighten the lids when the chutney is completely cold, and label.
4. Store in a cool dark place and leave to mature for at least 1 month, before eating. Use within 1 year of making. Once opened, store in the fridge and use within 1 month.
Kevin
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