Saskia’s ‘Glutney’ Recipes

One of our favourite Weald chefs shares her (not-so-secret) recipes with us to help deal with the season’s gluts.  This recipe can be used to make Apple Chutney, Tomato Chutney, or plain old Glutney Chutney.

Ingredients

This amount fills a normal pot. You need a bigger pot to make a bigger batch! Makes 3-4 jars.

1 kilo (2 pounds) of fruit & veg:

  • For apple you can add some chopped onion, courgette, raisins, pumpkin
  • For tomato I would suggest adding onion, red and green peppers, courgette, garlic, raisins
  • For glutney all of the above, whatever you have a glut of, also a bit of beetroot is fun

4tbsp vinegar (cider or red wine)

Juice of half a lemon

1 tbsp of balsamic vinegar (optional)

200g sugar (use some dark brown Muscovado/brown sugar if you have any)

Seasoning: Salt, pepper, pickling spice, nutmeg, cumin, cinnamon, cloves, ginger, dried hot peppers chopped finely

Method

  1. Peel and chop all ingredients and put them into a large cooking pot
  2. Add vinegar, lemon juice and sugar.  Season to taste
  3. Cook for 30 – 40 minutes. The more you stir the less liquid there will be.
  4. Pour hot chutney into sterilised jars and put on the lids immediately. It is best to use a jam funnel, so the jar edges stay clean. The heat will (hopefully) suck the lid to the jar and close it with a vacuum.
  5. Once open best kept in fridge and enjoyed fresh.

Do let us know if you have a tried and tested recipe for your harvest favourites.

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