chutney

Chutneys are a great project for beginners. You basically throw everything in the pot and it simmers away to create a luscious, thick, jammy sauce. You’ll know when chutney is ready because it will be a lovely deep colour, and will part like the Red Sea when you pull a wooden spoon through it. If you taste it as soon as you make it and think it is a little too hot or too vinegary, be patient: the trick with chutney is to let it sit for at least a few weeks before you use it, so the flavours can mellow and get to know each other a little.

With the chutneys in this book, if any of the jars don’t seal properly (Jam 101), store the jar in the fridge and use within 1 month.

MAKES: 4 x 280 ml (10 oz) jars

(depending on how large and juicy your fruit is)

INGREDIENTS

1 kg (2 lb 4 oz) peaches or nectarines, or a mix of both

1 red capsicum (pepper)

1 small onion

1 red chilli

5 cm (2 inch) knob of fresh ginger

4 garlic cloves

125 ml (4 fl oz/½ cup) apple cider vinegar

150 g (5½ oz/¾ cup, lightly packed) brown sugar

60 g (2¼ oz/1/3 cup) raisins

1 teaspoon sea salt

EQUIPMENT

4 x 280 ml (10 oz) jars and lids

sharp knife

large heavy-based saucepan

wooden spoon

ladle

paper towel

CHUTNEY METHOD

1.

Prepare your jars: Sterilise your jars using a method outlined here. Keep them warm until you are ready to use them.

Chop the fruit and vegetables: Remove the stones from the fruit and chop the flesh into bite-sized pieces. Finely dice the capsicum, onion and chilli. Peel the ginger by scraping off the papery skin with a teaspoon or small sharp knife, then grate. Peel and chop the garlic.

2.

Combine: Put the vinegar and sugar in a large heavy-based saucepan. Stir in the chopped fruit, capsicum, onion, chilli, ginger, garlic, raisins and salt, then bring to the boil.

3.

Simmer: Reduce the heat and simmer for 20–30 minutes. If the peaches are still firm, cook for several minutes more until they become very soft. The chutney is ready when it holds its shape when you move a wooden spoon through it; if any liquid runs in behind the spoon, keep cooking for a few more minutes.

Remove and cool: Remove from the heat and allow to cool slightly.

Bottle, seal and store: Ladle the warm chutney carefully into warm jars, leaving a 1 cm (½ inch) gap at the top of each jar. Wipe the rims clean with paper towel, screw the lids on and leave to cool. Store for about 1–2 weeks before using, as the chutney needs some time to mellow. Once cooled, it will keep for up to 6 months.

HOW TO USE

  • Grab some rye bread, add a good slather of chutney and pile high with ham, vintage cheddar cheese and fresh herbs.
  • Great on a cheese platter with sharp cheeses such as Manchego.
  • Fold through one of the Sausage mixes for a meatloaf with extra flavour.
  • Perfect with rich meats like pulled pork sandwiches.