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
Ingredients
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
Instructions
- 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.
Find more Love Essex recipes
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Instant tortilla pizza recipe
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