Tuesday, November 18, 2014

Chutney Tuesday: Christmas Chutney 2014

 I thought it was about time that I cracked on with a chutney for christmas. I made one last year that was nice but I decided to refine it a bit, and make a much larger quantity.

6 tbls veg oil
1kg white onions - diced
4 Bramley Apples - peeled and diced
2 Parsnips - peeled and very finely diced
5 fresh figs - base and stalk removed and diced
zest and juice of one large orange
400g frozen cranberries (I would have used fresh if they had any)
500g dried mixed fruit
500g dark soft brown sugar
375 ml sherry vinegar
125 cider vinegar
10 cloves- I just pinched of the heads and crush them with my fingers and dispose of the stalks
2 tsp ground coriander
3 tsp ground ginger
2 tsp cinnamon
2 tsp mustard seeds (whole)
1/2 grated nutmeg

optional - a large slug of brandy

Heat oil, add onions and spices and cook until soft.
Remove from heat and add all of the other ingredients (except brandy).
Stir well and return to heat. Bring to boil, cover and simmer for approx 40 mins or until parsnip softened. Stir regularly.
Uncover, add brandy and simmer for approx 20 mins until reduced to a chutney consistency.
Spoon into sterilied jars and seal. Makes approx 3 to 3.5 litres.