Chutney Workshop

It's chutney season! I love this time of year. There are lots of nice apples, plums, and other

vegetables around to put into chutneys. If kept well they can last for months. Here are a few photos from my latest chutney session, I made carrot chutney with indian spices. Anne made apple chutney. They both worked out well!

Here is roughly what went in mine:

Makes 4 x 225g jars.

Ingredients:

-4 large carrots, peeled and grated

-2 small apples, peeled and finely chopped

-75g sultanas

-1 clove garlic, finely chopped

-1 small onion, finely chopped

-2cm fresh ginger, grated

-200g light muscavado sugar

-300ml cider vinegar

-1tsp of each of the following: nigella seeds, brown mustard seeds, ground coriander, chili flakes.

-Good pinch of salt

Method:

1. Put all ingredients in a large saucepan and simmer for 30 - 40 minutes, or until soft.

2. Meanwhile sterilise the jars by placing them in an oven set at 110°c, upside down, for at least 30 minutes (without the lids).

3. Carefully spoon the chutney into the jars, pressing down as you go, and seal the lid tightly.

4. Label the jars and store in a dark place for at least one month before eating.