Chutneys are the perfect way to use up a hearty crop from the vegetable garden. Here we share three Great British summer favourites.
A slice of mature farmhouse cheddar or a chunk of pork pie is naked without the tangy loveliness of chutney – and what better way to use those fast-ripening fruits of your veggie patch.
Piccalilli is a strong tasting, piquant chutney that is thought to have originated in the East and found its way via trade routes to Britain in the 1700s. Also known as Indian Pickle and English Chow Chow it is best made as a chunky mixture rather than the rather watery shop-bought versions. This cauliflower piccalilli is a perfect campanion to pork pies and cold meats.
Makes about 1kg (2¼lb)
325ml (11fl oz) white wine vinegar
175ml (6fl oz) malt vinegar
175g (6oz) caster sugar
25g (scant 1oz) mustard powder
20g (¾) turmeric
4 tsp corn flour
1 small cauliflower, cut into 1cm (1½in) dice
1 small onion, cut into 1cm (½in) dice
½ cucumber, peeled, deseeded, and cut into 1cm (½in) dice
Pinch of salt
1. Put both of the vinegars in a pan and bring to the boil, then remove from the heat and allow to cool.
2. Mix the sugar, mustard, turmeric, and corn flour together in another pan. Pour in half of the cooled vinegar and mix well, then dd here aide of the vinegar and cook for about 2-3 minutes, stirring.
Leave to cool.
3. Place the diced cauliflower, onion, and cucumber in a bowl. Season with salt. Pour over the cooled vinegar mixture and stir to mix. Transfer the piccalilli to a sterilized jar and seal. Store in the fridge for up to a week.
Tomato and apple chutney
This marriage of tomato and apple delivers a perfect palate teaser by mixing subtle savoury with the refreshing sweetness of summer apples. Partners well with cheese but also enhances pan-fried salmon or cod.
570ml (19floz) malt vinegar
450g (1lb) brown sugar
300g (10½oz) sultanas
15g (½oz) fresh ginger
3 red chillies, chopped
2kg (4½lb) tomatoes, roughly chopped
500g (1lb 2oz) apples, such as Granny Smith or Cox’s, peeled, cored, and chopped
400g (14oz) shallots, roughly chopped
Salt and pepper
1. Put the vinegar and sugar in a large pan and bring to the boil, then boil to reduce a little. Add the sultanas and continue to reduce down until the mixture starts to caramelise.
2. Add all the other ingredients and bring back to the boil. Cook, stirring all the time, for 20-30 minutes until thick. The chutney should be chunky, not cooked down to a puree.
3. Allow to cool, then pack the chutney into sterilised jars and seal. Store in the fridge. If unopened, the chutney can be kept for up to 3 months.
The piquant chutney only needs to be kept for a few days before you can eat it, but the courgettes will get softer the longer you leave it.
Makes about 500g (1lb 2oz)
2 small lemons
3 medium courgettes
2 onions, thinly sliced
100ml (3½floz) dry white wine
2 tsp brown sugar
24 black peppercorns, coarsely crushed
2.5cm (1in) piece ginger, peeled and finely chopped
1. Peel the lemons, cutting away all the pith, then slice them thinly and discard the pips.
2. Cut the courgettes lengthways in half and then across into 2.5cm (1in) pieces.
3. Combine all the ingredients in a saucepan, adding a little sea salt. Cover and cook over a moderate heat for 1 hour, stirring from time to time. There will be quite a bit of liquid at the end of cooking time, but once the chutney has cooled, the consistency will be perfect.
4. Allow to cool, then pack into sterilised jars and seal. Keep in the fridge for 4-5 days before serving. If unopened, the chutney can be kept for up to 3 months.
If you enjoyed Chutney recipes: Three delectable summer condiments, you’ll find more homemade preserves recipes on our Food and Drink Channel.Tags: Cauliflower piccalilli, chutney, Courgette chutney, tomato and apple Last modified: July 12, 2023