Pear Chutney

Pear Chutney

Supplied by Belinda Allen

This is one of my family’s favourite chutneys at this time of year. You can use windfall or unripe pears and it makes a mild, nicely rounded chutney. If you want a really good, spicy-sweet balance and mellow flavour, leave to mature for three months.

Makes approx 1.35kg (3lb) or 4 medium jars

Takes 2½ to 2¾ hours

Keeps 12 months

Ingredients750g (1lb 10oz) pears, peeled, cored and cut into 2cm (¾ in) cubes
350g (12oz) onions, chopped
350g (12oz) green or red tomatoes, sliced
125g (4½ oz) raisins, chopped
3 peppercorns, crushed
350g (12oz) Demerara sugar
½ teaspoon cayenne pepper
½ teaspoon ground ginger
1 teaspoon sea salt
450ml (15 fl oz) cider vinegar

Method1. Put all the ingredients into a preserving pan or a large heavy-based, stainless steel pan. Bring slowly to the boil, stirring to dissolve the sugar.

2. Reduce the heat and simmer gently, uncovered for about 2 hours or until the mixture thickens and takes on a dark caramel colour, and a wooden spoon drawn across the base of the pan leaves a clear trail. Stir frequently towards the end of the cooking time so the chutney doesn’t burn.

3. Ladle into warm sterilized jars with non-metallic or vinegar-proof lids, making sure there are no air gaps. Cover with waxed paper discs, seal, label and store in a cool, dark place. Allow the flavours to mature for at least 1 month, and refrigerate after opening.

Taken from The Preserving Book by Lynda Brown

Pumpkin Chutney

 Pumpkin chutney 

• 2lb (900 g) pumpkin, peeled and chopped
• 1 lb (450 g) tomatoes, peeled and chopped
• 2 cloves garlic, chopped
• 1 pint (570 ml) white vinegar
• 1 ½ teaspoons allspice berries
• 1 ½ teaspoons white peppercorns
• 1 lb (450 g) onion, peeled and sliced
• 1 ½ lb (675 g) brown sugar
• 1 ½ tablespoon salt
• 1 ½ teaspoons ground ginger
• 1 ½ teaspoons of black peppercorns

Step by Step Instructions

1. Place the chopped pumpkin in a pan and cover with vinegar, add the sliced onions, chopped garlic and chopped tomatoes.
2. Crush the allspice and peppercorns, add both to the pan then stir thoroughly and leave for about 1 hour.
3. Add the ginger, salt and sugar to the mixture and bring it to the boil slowly. Simmer for about 45 minutes, stirring occasionally and taking care that the consistency does not get too much like that of jam.
4. Allow the chutney to cool, pour it into clean jars, cover and store.

Notes

This recipe originally appeared in the National Vegetable Society Bulletin.

Plum Chutney

This recipe is from The Preserving book – Lynda Brown

Plum Chutney

Makes approx 3lb – 1.35 kg

Takes 1 – 2 hours

Keeps 12 months

Ingredients

1kg   (2 ¼ lb) plums

350g (12oz) cooking apples

250g (9oz) Onions

125g (4 ¼ oz) Raisins

300g (10oz) light soft brown sugar

1 teaspoon sea salt

1 teaspoon allspice

1 teaspoon cinnamon

1 teaspoon coriander

1 dried chilli or ¼ teaspoon chilli flakes

1 teaspoon fennel seeds (optional)

600ml (1 pint) white wine or cider vinegar

1 .Halve the plums and remove stones cut into ¼

2. Core peel and dice apple into bite size pieces

3. Peel and finely chop the onion

4. Place all ingredients into preserving pan or a large saucepan

5. Bring slowly to the boil stirring to dissolve the sugar

6. Simmer gently for 1 ½ to 2 hours until a wooden spoon drawn across the base of the pan leaves a trail.

7. Stir frequently towards the so the chutney doesn’t burn

8. The chutney should look thick and glossy

9. Check the seasoning add more salt if needed

10. Pot into warm sterilized jars making sure there are no air gaps

Maturing chutney

Chutney can taste harsh and flat if eaten straight away

So leave them to mature for 1 – 2 months before eating

Christmas Beetroot & Mint Chutney

Christmas Beetroot & Mint Chutney

Ingredients:

1 kg beetroot – cooked

1 large red onion

2 Cox’s eating apples

375g red wine vinegar

500g soft brown sugar

1 tablespoon concentrated mint sauce

½ tablespoon mustard seeds

½ tablespoon coriander seeds

1 teaspoon grated ginger

1 teaspoon Maldon salt

2 bay leaves

1 ½ teaspoons freshly chopped mint

Tools:

Large steel heavy based pan

Chopping knife

Measuring spoons

Wooden spoons

7  x 227g ( ½ lb) jars

Method:

§  Chop the beetroot, onion and apples into small cubes.

§  Put all ingredients into pan except the freshly chopped mint.

§  Slowly dissolve the sugar until you don’t hear any “crunching” on the bottom of the pan.

§  Bring to boil over a medium heat.

§  Reduce heat and simmer for at least 1 hour – until syrupy – stirring more frequently towards end.

§  When done, add the freshly chopped mint.

§  Whilst chutney cooking – heat jars in hot oven.

§  When chutney ready, pour hot chutney into hot jars sealing with lid immediately. 

§  Allow to cool before labeling.

§  Store in cool dry place.

Once opened, store in fridge and use within 4 weeks.

This chutney is good with soft cheeses, cold gammon/ham or hot lamb.
Let us know what you put it with! 

Enjoy!

Beetroot Chutney - Member Ang Cass

Ingredients:
1 kg uncooked beetroot
500g onions
750g cooking apples
500g seedless raisins
3 tbs ground finer
1 kg granulated sugar
1 ltr malt vinegar


Peel and grate beetroot, apples and onions.  
Put in pan with other ingredients.
Bring to boil
Simmer until thick.


Pot up in previously sterilised jars.


Eat


or why not buy some at the Blackwater Country Show on 24 June 2012!