Seasonal winter chutney




Now this goes really well with cold turkey sandwiches so just for boxing day you will need some of this.  Also it makes a great home made present that you can give and you still have time to make it.  Like most chutneys it takes a little time to mature and get to it full flavour but this one come along really quickly. The reason for that is that I cheat and use half cider vinegar and half balsamic vinegar. The balsamic vinegar gives it instant ageing in the jar. So it is good to go in about a well so get that preserving pan out and get making some last minuet home made presents.

The ingredients you will need are
450g/1lb onions
5 tbsp water
900g/2lb cooking apples
700g/1½ pears
85g/3oz dates
285ml/½ pint cider vinegar
285ml/½ pint balsamic vinegar
1 tsp salt
½ tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
225g/8oz sugar

So first things first you need to peal and slice you onions, then core and dice you apples and pares.  It is up to you if you put the skins in, I do, but if you want a smooth finish then you do not but make sure that you have extra apples for the loss of the skin.  Also you need to have your dates stoned and chopped as well.

Now get your pan and add the onions and the water and cover with a lit to start with then once it has got to the boil remove the lid.  Cook the onions until soft. Now add the apples and pears and let them cook until they start to break down a little.  This will take about 10 to 15 minutes.

Now you have got to this stage add the dates slat and spices and let them cook it to the mix along with half of the vinegar. Keep on cooking until most of this has reduced down.

Finlay add the sugar and the rest of the vinegar and then stir till the sugar has all dissolved and simmer for about another 30 minutes so that the chutney really get nice and thick.  Just stir occasionally so it does not sticky.

Now if you are going to hand this out as presents sterilise your jars first by washing them in really hot water and then sticking them in a hot oven. Now decant the chutney   in to the jars cover and let them cool.  Once cooled down seal with a lid and let it mature for about a week and it is good to go.

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