Soon it will be BBQ time, alfresco dining. Here upon the hill, we're usually blessed with lovely long Summer nights. We do try to bbq & eat al fresco every day while the sun shines when we can. Last year I made another lovely batch of chutneys to enjoy with our bbq'd meats. So much tastier & cheaper than bought ones. They were delicious & now - well its an ideal time to prepare them in advance so the wonderfully rich flavours can leisurely pervade each & every ingredient. Without any hesitation it time to get the chutney cauldron going :)
Red Onions x2
Peppers (green, red & orange) x3
Brown Sugar 1 cup
Vinegar 1 cup ( I used a mixture of white wine, malted, balsamic)
Garlic x3 cloves
Water x3 cups
Spices: coriander, mixed spice, garam masala, cinnamon, clove, paprika, ginger, nutmeg, peppercorn, mustard, allspice. (or adapt to suit your taste)
Chilli x1 or x2 to suit taste buds
- Peel, top & tail the carrots.
- Wash the peppers, top & remove the seeds.
- Top, tail & peel the onions.
- Core & peel the apples.
- Dice all of the vegetables & fruit into small pieces (the peppers I sliced into very thin small ribbon like strips)
- Add all diced ingredients into a large saucepan.
|My coriander plant was flowering,|
I added the coriander flowers as they were a little spicy :)
- I use half dark brown sugar & half light brown sugar.
- Spices I took a teaspoon (or more) of anything I have in the cupboard that smells as if it would suit the chutney: cinnamon, mixed spice, garam masala, coriander, paprika etc.
- Add 1 jug of vinegar & 3 jugs of water to diced veggies, sugar & spice mix.
- Add saucepan to a low heat, stir gently then put the lid onto to the saucepan .
- Bring to the boil cook & stir on high heat for 20 minutes then reduce heat.
- Allow to cook for about 3 hours, checking the consistency & stirring occasionally.
- Add more water if necessary or more spices depending upon taste.
- Once cooked decant into glass jars.
- Seal then put away to the back of the pantry & forget about it until its time for the delicious the Summer bbq's
This simple recipe really is charming, its always the first one of my chutneys that I make. Not only because its so easy & versatile, but because it welcomes anything you have in the fridge that needs using up. Its really a basic, non specialised chutney but one that can be used for everyday enjoyment. Its a really tasty complimentary chutney, one that beautifully enhances many many different flavours & textures of many different meals during the al fresco season.
Its going to be a chutney making day .. well in between my work app's . . so watch this space. Didn't want to wait before posting though, because you too can start your own batch of chutneys today - ready for the Summer BBQ's :)