Christmas always means a flurry of activity in The Good Stuff kitchen – usually of the baking sort, as we always like to give home-made goodies to people for presents. This year, we decided to spend an afternoon making chutney. I could’nt beleive how easy it is. The recipe that follows is based on one that was in good old Good Food Magazine a few months back.
Sweet Apple & Tomato Chutney
2 large Onions, diced
2 large cooking apples, diced and cored
2lb Tomatoes ( I used ‘vine’ ones)
Dash of tabasco
3 chopped cloves of Garlic
1 tsb of Ground Cinnamon
1 tsb of Ground Coriander
Twist of black pepper.
3/4 pint of Cider Vinegar (I used Aspall’s)
12 oz of Sugar
1. Skin and chop you tomatoes. Chop your onions, garlic and Apple also.
2. Pour into a large preserving pan or stock-pot, then pour over the vinegar. Also add your spices at this stage.
3. Bring to the boil, stirring. Then lower the heat and let cook for about 50 minutes. The fruit and veg should be soft, but not pulpy yet. Add the sugar and stir.
4. Increase the heat, and boil rapidly for about 20 minutes. Stir regulary or the mixture will catch. The chutney will really reduce and thicken during this stage. When you can draw your spoon across the bottom of the pan and there is a clear line before it slips back, its done.
You need to sterilise and prepare your jars next. I do this by simply washing in soapy water, as hot as you can stand, then rinsing in clean hot water. I heat the oven to about 150 degrees and dry the pots in there. Spoon your chutney into the pots whilst warm, and seal immediately!
This chutney is pulpy and sweet, and really good with lamb and all the usual strong cheeses. To vary it, you could add some chillies, or even add pears. A great condiment to have around Christmas time, with all those cold cuts around!
For more ideas regarding Chutneys, Jams and other preserves, What Geeks Eat and ...An Endless Banquet both have loads of ideas and tips. Both blogs can be found on my links section.