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Sunday, 8 November 2009

Christmas Chutney

Here's a lovely recipe I have made before and I have it in mind to make a batch next weekend to give as part of my Christmas packages to friends together with pickled onions and other goodies. It is very rich and fruity very good with a home made Pork Pie or Christmas Feasting Pie, ideally its one of those recipes when the British Plums are in season, but I seem to have lost at least a month with the preparation of things I had on my list with having mum in hospital and then not having the computer for a while. But better late than never.


Makes about 4 1/2 lb

450g/1lb plums stoned and pitted
450g/1lb pears peeled and cored
225g/8 oz cooking apples peeled and cored
225g/8 oz celery
450g/1lb onions sliced
450g/1 lb tomatoes skinned
115g/4 oz raisins
15g/ 1/2 oz/1 tablespoon grated fresh root ginger
30ml/2 tablespoon pickling spice
900ml/ 1 1/2 pints cider vinegar
450g/1lb granulated sugar

Method

Chop the plums,pears, apples celery and onions and cut the skinned tomatoes into quarters. Place all these ingredients with the raisins and ginger into a large saucepan.

Wrap the pickling spice in muslin and secure with string,adding this to the saucepan with half of the vinegar and bring to the boil cook for approximately two hours giving the mixture a stir every so often to stop sticking on the bottom of the pan. There should be little vinegar left on top (certainly no puddles) and when you draw a spoon through the mixture it should stay separated.

Prepare and sterilise the jars and lids.

When all the ingredients are tender add the sugar - it is important to make sure the fruit is at this stage as once addedd the sugar can "harden" the fruits if not cooked properly. Add the remaining vinegar and sugar and boil until thick remove the bag of spices. Fill the jars with chutney and seal with lid. Label when cold.

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