CHUTNEYS AND PICKLES

Comments Off on CHUTNEYS AND PICKLES | October 4, 2019

All fresh fruit and vegetables must be free from mould and blemishes. If any vinegar is included in the recipe it is important not to use metal lids which will corrode.

Green Tomato Chutney

650g (1½ lb) cooking apples, peeled, cored and grated
1.4kg (3lb) green tomatoes, thinly sliced
500g (1lb 2oz) onions, peeled and grated
500g (1lb 2oz) sultanas
1 head of celery, diced
2 teaspoon sea or rock salt
350g (12oz) Demerara sugar
2 teaspoons mustard powder
1 teaspoon ground ginger
½ teaspoon cayenne pepper
700ml (1pt 3fl oz) apple cider vinegar
Heat jars.

Put all of the ingredients into the pan and bring to the boil, then lower the heat. Simmer gently for about two hours until the mixture is reduced to a thick consistency with no excess liquid. Stir regularly to check for burning.

Spoon the chutney into sterilised jars and seal surface with a waxed disc as soon as the pots are filled. Then allow to cool before covering with a lid or cellophane cover. Label and store in a cool, dry place.

Red Tomato Chutney

This kind of chutney was the precursor of commercial tomato ketchup-essential lubrication for fish and chips.
Yield: 10-12 jars
1.5kg (3lb) red tomatoes, peeled and roughly chopped
1.5kg (3lb) cooking apples, peeled and chopped
225g (8oz) onions, chopped
25g (1oz) pickling spice, tied in muslin bag
25g (1oz) mustard powder
25g (1oz) sea or rock salt
300ml (10fl oz) cider vinegar
250g (9oz) sultanas
350g (12oz) light brown sugar
Heat jars.

Put all of the ingredients into the pan and bring to the boil, then lower the heat. Simmer gently for about two hours until the mixture is reduced to a thick consistency with no excess liquid. Stir regularly to check for burning.

Spoon the chutney into sterilised jars and seal surface with a waxed disc as soon as the pots are filled. Then allow to cool before covering with a lid or cellophane cover. Label and store in a cool, dry place.

Apple Chutney

Yield: 12-15 jars
1.5kg (3lb 5oz) cooking apples, peeled, cored and grated
1kg (2lb 4oz) onions, peeled and blended in blender till fine
1.5kg (3lb 5oz) red or green tomatoes, chopped
1kg (2lb 4oz) sultanas
1kg (2lb 4oz) dates, chopped or raisins
1kg (2lb 4oz) soft dark brown sugar
200g (7oz) fresh ginger, grated
1 teaspoon ground allspice
½ teaspoon sea or rock salt
50g (2oz) pickling spice, tied in muslin bag
700ml (1pt 3fl oz) apple cider vinegar
Heat jars.

Put all of the ingredients into the pan and bring to the boil, then lower the heat. Simmer gently for about two hours until the mixture is reduced to a thick consistency with no excess liquid. Stir regularly to check for burning.

Remove the bag of pickling spice, spoon the chutney into sterilised jars and seal surface with a waxed disc as soon as the pots are filled. Then allow to cool before covering with a lid or cellophane cover. Label and store in a cool, dry place.

Pickled Onions

To avoid streaming eyes, drop the onions into boiling water for a minute. Remove, drain and put into a basin of cold water. Remove skins under cold water with a sharp vegetable knife. Take as little from the base and crown as possible.
1kg (2lb 4oz) pickling onions
50g (2oz) sea salt (for crisp pickle onions)
Or
100g (4oz) sea salt to 1L (1pt 15fl oz) water (for softer pickled onions)
Spiced vinegar:
1.2L (2pt) white wine vinegar
A few blades of mace
1 teaspoon whole cloves
1 tablespoon whole allspice
1 tablespoon whole black peppercorns
2 cinnamon sticks
1 teaspoon whole cloves
25g (1oz) sugar
Bay leaves
Whole red chillies

For a crisp pickle put the onions into a bowl in layers with the sea salt. Cover and leave overnight. For a softer onion, make a brine solution by dissolving the salt in water. Add the onions and leave overnight.

Remove the onions from the salt. Wash and dry thoroughly. Pack firmly into sterile jars with non-metal lids. Make the vinegar by boiling with the mace, cloves, allspice, peppercorns and cinnamon for a few minutes. Add the sugar and dissolve. For a stronger flavour leave the spices in the vinegar.
Alternatively, leave the vinegar to cool, infusing with the spices and then strain. Use hot vinegar for a softer finished onion, or leave to cool for a crisper onion. Add bay leaves and chillies to the jars. Cover with non-metal lids and store for at least a month before using.