I do seem to be on a bit of a “chutney run”. That sounds very horrid. I recently posted a recipe for Blackberry Chutney which is obviously seasonal. At first glance, this recipe looks like an odd mixture of fruits, with gooseberries having made their elegant exit and cheeky cranberries not yet in our shops. However, many of us have freezer drawers packed with summer fruit and cranberries will soon be arriving. So, seeing as chutney is best left for a couple of months, I would suggest making a batch of this at the same time as your Christmas cake. This chutney makes quirky but useful Christmas presents (teachers- it’s what you are getting from us, no surprises there) whilst simultaneously clearing your freezer to make room for more festive “baking ahead”. Well, these were my reasons for devising this slightly “random” but delicious recipe but you don’t need an excuse, the fact of the matter is that this is just a jolly delicious chutney.
If you can’t wait for cranberries to come in (I had a bag of frozen ones from last year) then this recipe is good with redcurrants instead.
The length of time it takes to “simmer down” a chutney, sometimes puts people off. Firstly, once you have tasted home-made chutney, nothing in a shop will come close to it (beware, there is no going back). Secondly, it really isn’t very attention seeking. It can be simmering away whilst you are busy doing other things in the close vicinity. It does need the odd stir but only intermittently until near the end. It does however, fill your home, hair and clothes with a pleasant but rather pungent smell!
This chutney is particularly good with cold meats (again a winner for the festive season) but also delicious with cheese on oatmeal biscuits.
Ingredients
1 kg gooseberries (fresh or frozen)
300 g cranberries or redcurrants (fresh or frozen)
225 g sultanas
15 g salt
450 g light soft brown sugar
850 ml malt vinegar (clear or brown)
0.5 tsp cayenne pepper
1 tbsp allspice berries
1 tbsp ground ginger
Jars
These quantities make 6-8 small jars or 5-6 medium. Always sterilise a couple extra just in case.
Please follow this link for sterilisation instructions.
Method
1. Place all the ingredients together in a preserving pan.
2. Bring to the boil, sirring occasionally.
3. Reduce the heat and simmer (uncovered) until the mixture has thickened. The chutney is ready when it is thick enough so that you can see the bottom of the pan momentarily when a spoon is drawn across it (see picture). You will need to stir occasionally, especially near to the end of the cooking time to ensure that the chutney does not stick to the bottom and burn.
4. Leave the chutney to cool for 10 minutes before spooning into the prepared, sterilised jars.
5. Seal the jars and all to cool completely before labelling and storing in a cool, dark place. Try and keep the chutney, allowing it to “mature” for 2 months before opening.
ScrummyWalks 