Chutney and Preserves
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Red Tomato Chutney

This goes well with cold meats and cheeses, and with bacon and eggs, or with anything else you fancy! From the Perfect Pickle Book.

Makes about 5 lb

 

3 lb red tomatoes, peeled and chopped

2 lb cooking apples, peeled and chopped

8 oz onions, chopped

1 oz pickling spice

1 oz dry mustard

1 oz sea salt

10 fl oz cider vinegar

8 oz sultanas

12 oz light brown sugar

 

Place the tomatoes in the preserving pan with the apples and onions.

Wrap the pickling spice in a piece of muslin and add it to the mixture.

Begin to simmer gently.

Blend the mustard and salt with a little vinegar and stir into the mixture.

When the ingredients have softened, add the sultanas, sugar and the remaining vinegar.

Continue to simmer, stirring all the time, until the chutney is thick and smooth.

Pack into warm jars and cover.

Store for 2 months before opening.

 

Tomato, Onion and Pumpkin Mix

To make 4 square tubs for the freezer…

 

2 lb tomatoes

4 onions, diced

1 pumpkin, skinned and cut into " dice

 

olive oil

basil

parsley

sugar

salt

mustard powder

Balti spices

Worcester sauce / Yorkshire relish

 

 

 

Skin the tomatoes in hot water. Chop them roughly.

Heat a little oil in a pan, sweat the onion then add the pumpkin pieces, allowing them to soften for a few minutes. Add the tomatoes and stir.

Add the flavourings to taste.

Bring to the simmer, and allow cooking on a low heat for an hour or so.

Cool, then freeze for later use.

 

Elderberry Chutney

from Complete Farmhouse Kitchen Cookbook

Makes 4 lb

 

1 lb elderberries, stripped off stalks and washed

1 lb onions, finely chopped

1 lb cooking apples, peeled and chopped

4 oz raisins, sultanas, or a mixture

 

1 teasp each of mixed spice, ginger, salt

pepper

teasp chilli powder

pint malt vinegar

12 oz sugar

 

 

 

Put the elderberries, onion and apple into a large pan.

Add the dried fruit, spices, salt and pepper, and 5 fl oz (i.e. half) of the vinegar.

Bring to the boil and simmer until soft.

Add sugar and the rest of the vinegar.

Stir over a low heat until the sugar dissolves.

Simmer until the chutney is thick, i.e. when a spoon is drawn through the mixture, the trail of the spoon remains without filling with excess liquid.

Stir frequently to prevent sticking.

Prepare clean jars and put them in a cool oven.

Fill the jars to the brim with hot chutney.

Put on waxed paper discs, waxed side down, and leave to cool.

When cold, put on their lids and label.

 

 

Cranberry and Orange Chutney

Ideal for Christmas cold meats…

from the Good Food magazine

 

300ml distilled malt vinegar

900g fresh or frozen cranberries

225g sultanas

450g caster sugar

1 tbsp salt

1 cinnamon stick

juice of 2 oranges

3 large strips of orange zest

Place all the ingredients in a pan and gently boil uncovered for 30 to 40 minutes, stirring occasionally until thick.

Spoon into warm, sterilised jars then seal, cool and label.

Store in a dark place.

 

Piccalilli

From the Perfect Pickle Book.

Makes about 11/2 lb

 

8 oz cauliflower, broken into small florets

8 oz small courgettes, sliced into rings

4 oz green tomatoes, chopped

4 oz baby onions, peeled and left whole

1 red pepper, deseeded and cubed

1 cucumber, cubed

2 tbsp salt

1 tbsp dry mustard

2 teasp turmeric

2 teasp ground ginger

1 tbsp plain flour

1 pint white or cider vinegar

half a teasp celery seeds

2oz sugar (optional, for a sweet pickle)

 

Put all the vegetables into a large bowl and sprinkle with salt.

Leave overnight. This will draw out some liquid.

Next day, wash the vegetables free of excess salt and drain well.

Mix the mustard, turmeric and ginger with the flour and a little vinegar to make a smooth paste.

Put into a saucepan with the remaining vinegar, celery seeds and sugar (if using).

Bring to the boil, and simmer for 15 minutes, stirring well until thickened.

Pack the vegetables into washed, warmed jars and cover with the hot mustard sauce.

Agitate the jars slightly to disperse any air pockets.

Seal the jars and store for 1 month before opening.

Keeps well for up to 3 months.

 

Pickled Damsons

A recipe from Hazel's Mum.

 

1 pint spiced vinegar

1 lb brown sugar

4 lbs damsons

1 teasp cloves

 

Boil the vinegar and sugar with the cloves.

Wash and prick the damsons.

Put them into the boiling vinegar and simmer until soft.

Then pack into warm jars.

Keep for 6 to 8 weeks before use.

Pickled Courgettes

A pickle that only has to mature for 3 days before eating!

The combination of grainy whole mustard seed, honey and cider vinegar give this pickle the style of a condiment, with the vivid greenness and texture of the courgettes for contrast.

Makes 1 lb

 

1 lb courgettes, thinly sliced

salt

1 teasp turmeric

1 teasp sea salt

2 teasp white mustard seeds

 

2 tbsp clear honey

10 fl oz cider vinegar

2 onions, sliced into thin rings

 

 

Sprinkle the courgettes with salt and leave for an hour to draw off excess water.

Mix the turmeric, sea salt, mustard seeds, honey and vinegar in a pan, bring to the boil and simmer for 5 minutes.

Leave to cool, skimming the surface if necessary.

Now drain the courgettes, wash well in cold water, and pat dry.

Pack the courgette slices and onion rings into warmed jars.

Cover with the spiced vinegar and seal.

Store for 3 days before eating.

 

 

Pickled Shallots

From the Perfect Pickle Book.

Makes 3 lb

 

1" stick cinnamon

12 allspice berries

12 cloves

1 heaped teasp black peppercorns

1" cube of fresh ginger, finely sliced

4 cloves of garlic, finely sliced

4 dried red chillies (optional)

4 pints white malt vinegar

3 lb shallots, peeled

2 heaped teasp salt

 

 

 

Put the spices and vinegar into a saucepan and warm gently, but do not boil.

Remove from the heat and allow cooling.

Allow infusing the spices.

After 4 hours strain the vinegar.

Place the shallots in a large bowl and sprinkle with salt.

Mix, cover and leave for overnight.

Drain the shallots, rinse thoroughly in fresh water, and drain again.

Pack the shallots into jars and cover with the cold spiced vinegar.

You can add the red chillies if you wish at this stage.

 

Consume within 6 months.

 

Crunchy Mustard

Makes about 12 fl oz

 

2 oz white mustard seeds

2 oz black mustard seeds

5 fl oz white wine vinegar

3 tablespoons clear honey

1 teaspoon salt

1/4 teaspoon ground cinnamon

a little extra vinegar if necessary

 

 

Put the mustard seeds and vinegar into a bowl.

Cover and leave for 36 hours.

Put the soaked mustard seeds into a blender with the honey, salt and cinnamon.

Blend at high speed until the mixture is thick.

Put the mustard into sterilised jars and seal.

 

o-----o

June 2000 Variation:

250 g yellow mustard seeds

60 g black mustard seeds

30 g green peppercorns

12 cloves

30 g honey

teasp ground chilli powder

1 teasp sea salt

370 g raspberry vinegar

 

Method as above.

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