Chutney Weather

This week is damp and chill, especially after the last month of sun. Time to huddle in the kitchen with some overblown opera and make chutneys.

Peach Chutney

I made a lovely one earlier in the year and lost the notes, boo. Peach chutney for me should be like the Sharwoods one used to be, thick and dark and ultra-sweet. But with a bit of a kick. Which means a standard chutney, made with dark sugar and a heavier vinegar, and cooked that little bit longer. So in today’s pot there are:

  • 8 medium size peaches, slightly past their eating best, cut in half and stones removed
  • 1 red onion, finely chopped
  • 2 huge teaspoons garlic puree
  • 2 huge teaspoons ginger puree
  • 1 fresh red chilli, sliced
  • 1 cinnamon stick
  • 3 oz dark muscovado sugar
  • 200 mls cider vinegar
  • 1 tsp salt

Cooked down to a thick consistency, peaches cut up a bit with a spoon, with a few spoonfuls of liquid left to stop it drying out in the pot. Yeech, that’s hot. Put up in a sealed jar and leave for a few weeks to really settle in. Chutneys like this are good in cheddar cheese sandwiches, with cold ham salad, or as part of an Indian pickle tray.

Rhubarb / Apple Chutney

I have 2 sticks of rhubarb left to play with, and a couple of baking apples left over from a dinner last week. I’m aiming for a light wet chutney, where the bulk of the fruit has turned to a puree with some tiny onion pieces for texture.

  • 2 sticks rhubarb, cut in half lengthways then into 1″ pieces
  • 2 Bramley cooking apples, cored and cut into pieces a similar size to the rhubarb, not peeled
  • 1 small white onion, very finely chopped
  • 1 tsp each pureed garlic / ginger
  • 1 tsp salt
  • 3 oz white sugar
  • 200 mls white wine vinegar, split into 150/50 ml portions

Put the bigger amount of vinegar in the pot, add rhubarb, sugar, onion, garlic, ginger, salt. Stir about a bit. and bring to simmer. Add apple pieces, sprinkle with the remaining vinegar (so raw apple doesn’t brown). Put the lid on the pot and leave it for about half an hour. Stir it up briskly, raise the heat, and cook it until it is a thick sauce, and all the big pieces of fruit have turned to mush. It’s like a super-tart apple sauce with threads of greeny-pink rhubarb running through it.

Again, I’m going to pot up in a sealed jar, but I’m tempted to keep it in the fridge in case it doesn’t have enough preservative in it. It’ll be brill cold with roast pork, blue cheese, even a good old fried breakfast with black pudding and thick bacon.

Advertisements

One Response to “Chutney Weather”

  1. frandowdsofa Says:

    2012 version – 6 unripe nectarines, lots of garlic and ginger, small amount of frozen chopped red chilli, muscovado and red wine vinegar. It’s come up with a cloudy gel, I think because of the vast amount of garlic. It’s done now but still a bit liquid, I’ll simmer it off before I pot it.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: