Homemade Chutney

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Chutney can be very distinctive, with a smooth and mellow taste, and lend themselves to creative combinations of ingredients and to experimentation with both flavour and texture. They add considerable zest to a meal and can give an imaginative touch to cold meats.

Chutney is made from a combination of fruit and vegetables with vinegar, sugar and spices. They are an excellent way of using up a glut of fruit or vegetables, particularly as the flavour improves with keeping, and chutney should always be left to mature in a cool, dark place for approximately 2-5 months before eating.

The use of wine vinegars can impart an added delicacy to chutney. Chutney is very much a matter of personal taste, some being hot and spicy, others mild and sweet. Careful balancing of the spices may be necessary in order to obtain just the right mix for your palate and notes should be kept for future reference. When adding hot spices, always err on the side of caution as the flavour can be extremely fierce. The jars should always be labelled, and dated, to indicate ‘hot’, ‘sweet’, etc. The careful preparation of fruit or vegetables for chutney improves the finished texture, which should have the consistency of a thick jam.

Sultanas, crystallised ginger or chopped walnuts can all give an added interest to the texture. Chutney is an excellent opportunity for using up older, lower grade produce but this should not be blemished or mouldy. Fruit and vegetables should be washed and carefully dried prior to use to remove any unwanted residue. The best results are obtained from finely chopping, mincing or processing, in a food processor, the ingredients and then slowly cooking for a long period in an open pan to allow for evaporation of the moisture. Onions are usually cooked separately, until soft, as they do not soften when combined with fruits or vegetables. The chutney is ready when a spoon drawn across the saucepan leaves a track which does not fill with brown liquid.

The correct pan, suitable vinegar of a high quality and sterilized jars are essential for good results and keeping qualities. The preliminary section of this book includes advice on selecting suitable pans and vinegars. Copper, brass or iron pans and metal sieves should be avoided as they impart an unpleasant metallic taste to the finished chutney.

Jars with suitable air-tight, vinegar-proof lids must always be used. Vinegar-proof lids are fully lacquered inside or made from plastic. Suitable lids can be purchased from specialist suppliers. If re-using jars, always ensure that the lid is fully coated, and not scratched, inside.

Apricot Chutney

Dried apricots 455g (1lb)
Water for soaking
Onions 455g(1lb)
Sultanas 115g (402)
Granulated sugar 225g (8oz)
Whole pickling spice, 1 dessertspoon
Dried ginger root 3 pieces
Cinnamon 1 teaspoon
Salt 1 teaspoon
White spiced malt vinegar 500ml (1/2 pt)
Lemon 1
Orange 1

Pour sufficient water onto the apricots to cover, and soak for 12 hours. Prepare the jars. Drain the apricots in a sieve, reserving the liquid. Peel the onion and chop finely. Place the onion in a saucepan and add a little of the apricot liquid. Cook the onions in a saucepan, covered with a tightly fitting lid, until tender.

Chop or mince the apricots and sultanas (a food processor can be used). Finely grate the orange and lemon rinds. Squeeze and strain the orange and lemon juice. Crush the spices and ginger root and tie into a muslin bag. Dissolve the sugar in the vinegar in a large saucepan over a low heat. Place all the ingredients into the liquid, including the muslin bag of spices.

Cook for approximately 1 hour or until the mixture is thick and smooth and there is no free vinegar. Remove the muslin bag of spices. Test by cutting a track across the mixture with a spoon. The track should not contain any free vinegar. Pot whilst still hot, filling the jars to the brim, and stirring if necessary to remove air bubbles. Seal immediately and label when cool.

Basic Jam and Preserves Making
Lemon Curd
Make your own Marmalade
Homemade Jam
Homemade Jellies
Homemade Pickles

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