So I had some extra pears, beetroot, oranges, apples and onions and thought I would make some lovely chutneys to wolf down myself in accompaniment to my cheese obsession and also to give as extra little presents this Christmas.
Firstly, the recipes lie! I didn’t get anywhere near the quantities they say you’ll get from them but they still all look lovely and I’m looking forward to trying them in about a month or so, so here goes…
Beetroot & Orange Chutney
Makes 3 small jars
1 1/2 kg beetroot, boiled, peeled and diced finely (wear gloves!)
3 onions, finely chopped
3 eating apples, peeled, cored and finely chopped
zest and juice of 3 oranges
2 tbsps black mustard seeds
1 tbsp coriander seeds
1 tbsp ground cinnamon
1 tbsp ground cloves
500 ml red wine vinegar
500g golden caster sugar
1. Put the spices into a pestle and mortar and grind until fine.
2. Place all the ingredients into a large saucepan – heavy bottom is best – and bring to a gentle simmer.
3. Simmer for 1 hour, stirring regularly until the chutney is thick. Allow to cool slightly so you don’t burn yourself!
4. Put chutney into your clean jars whilst still warm and seal.
5. This is best apparently after about a month but will keep for up to six whilst still sealed.
Pear & Raisin Spiced Chutney
Makes 2 small jars
1 kg apples, peeled, cored and finely diced
450g pears, peeled, cored and finely diced
225g onions, finely chopped
2 handfuls raisins
4 garlic cloves, finely chopped
60g root ginger, peeled and finely chopped
1 red chilli, finely chopped (I left the seeds in but remove them if you’re not into heat)
2 tbps mustard seeds
400g light brown sugar
500ml white wine vinegar
2 tsp salt
1. Put all the ingredients in a large heavy bottomed saucepan and heat to a simmer.
2. Leave simmering for 40-50 minutes, stirring regularly.
3. Leave to cool for 10 minutes and then spoon into prepared jars, sealing whilst still hot.
4. These will also keep for up to six months but consume within one week of opening.
And there you have it, two chutneys for Christmas. Can’t wait to open them to eat with all my ham and cheese and leftover chicken sandwiches over the Chirstmas holidays!