Mixed spiced fruit chutney
Ingredients – makes 3 large jars / 8-10 small jars
2 large onions 330g blackberries.
420g blackcurrants 700g apples
440g ripe plums 3 large cloves of garlic
1 lemon 2-3 oranges
500ml of malt vinegar 5 tablespoons of lemon juice
1-2 bars of 85% dark chocolate Allspice
Whole cloves Nutmeg
Cinnamon sticks Root Ginger (2-3cm piece)
Brown sugar
Equipment
Measuring Spoons Chopping Board
Fine Grater or Zester Lemon Juicer or Citrus Reamer
Jam or Preserving Jars Preserve Labels
Step 1 (to be done 3-4 days before cooking)
Peel and chop apples into large chunks, add 2 sticks of cinnamon, 8-9 whole cloves, 3 tablespoons of nutmeg, 5 tablespoons of lemon juice, 2 tablespoons of Allspice and then add brown sugar (about 3-4 large heaped tablespoons). Place all the above ingredients into a plastic container, mix well and cover. Leave in the fridge for 3-4 days.
Step2
Chop the other ingredients roughly on the day of making, all but the oranges and lemon.
Step 3
Fry off the onions and garlic in a deep pan then, once a lovely caramelised brown colour, add the vinegar.
Step 4
Once the vinegar has reduced down to about ¾ of what it was (normally it takes 10 mins for it to boil away). Then add your apple mix in to soften and bring to a simmer.
Step 5
Peel 1 orange then slice the peel into thin strips. Then zest the other oranges and lemon and place in the pan.
Step 6
Add the chopped chocolate, ginger, plums, oranges, blackberries and blackcurrants to the mix. Stir together and then every 5 mins after that.
Step 7
Juice the lemon in to the mix. It should look like this!
Step 8
Simmer until a thick sauce; make sure that most, if not all, the liquid has boiled off. Then put into jars, seal tight, label clearly and leave for 3 months to mature. It will be ready in time for Christmas and will go well with a cheese board, on crackers or even with your turkey. Enjoy!!
Recipe submitted By Debz Weeks and James Myers.
