Charming Chutney

A tasty posting has just reminded me  (a post from the lovely Jill) http://theherbedkitchen.wordpress.com/2011/02/03/wordless-wednesday-summer-barbecues/ 
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 :)

Ingredients
Apples x4
Carrots x3
Leek x1
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

Method

• 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   :)

2011 Chutney

Cauldron of Chutney :)

• Mmmmmm this Chutney smells soooo good already. Its just cooling over night then I will decant it into glass jars, which will be left mature in the back of the pantry til July. :)

Spicy Chutney Februry 2011

1 Saucepan made 3 jars

Spinneys Cauldron's Chutney :)