Wednesday 17 August 2016
At this time of year you may find yourself with a glut of fruit or vegetables. This Glutney recipe by Hugh Fearnley-Whittingstall is a great way to preserve a fruit or vegetables for later in the year. It goes well with cheese, pâtés and cold meats.
Glutney chutney recipe
Makes 5 jars
- Spice bag - 1/2 teaspoon each of cloves, black peppercorns and coriander seeds
- 675g courgettes and marrow or pumpkin, peeled and diced into 1cm pieces
- 675g over-ripe tomatoes, skinned and chopped OR 675g over-ripe plums, stoned and chopped
- 675g bruised or shrivelled apples
- 250g onions, peeled and roughly chopped
- 375ml white wine or cider vinegar
- 200ml water 1-2 teaspoons dried chilli flakes, depending on your taste for heat
- 1/2 teaspoon ground ginger
- 250g dried raisins
- 1/2 teaspoon salt
- 250g light brown sugar
- Place all ingredients except spices into a large, heavy pan.
- Make up a spice bag by tying the spices into a square of muslin, add to the middle of the pan.
- Heat gently, stirring occasionally to dissolve the sugar. Bring to the boil slowly then simmer on a low heat for about 1 hour, stirring regularly to stop it burning.
- The chutney is ready when rich, thick and reduced, and parts to reveal the base of the pan when a wooden spoon is dragged through it. If it starts to dry out before this stage, add a little boiling water.
- Place in sterilised jars with plastic coated screw top lids while still warm but not boiling hot.
For more recipes ideas for leftovers visit to Love Food Hate Waste.
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