The end of summer is a really interesting time if you like to grow your own produce. It is a time to harvest and dust off your favourite family recipes for preserves or even experiment on something new.
Making chutneys and preserves doesn’t have to be the domain of allotment-types, you can just as easily pick up what you need from the market or the shops. All you need is the curiosity and desire to do it.
This is one of my favourite chutney recipes. It’s rich and sweet and is perfect with cheese but it also partners really well with pan-fried cod or salmon.
Ingredients
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
Tomato and apple chutney method
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 purée.
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 three months.
For more recipes like homemade tomato and apple chutney, visit our Food and Drink Channel.
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