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Chutney

Sea Perch with Apple-Cranberry Chutney

Have you had sea perch lately? I must admit we often fall into the trap of just buying the big 3 – tuna, salmon and cod, although salmon is a particular favourite around here. The ‘big 3’ are the most eaten fish of all, and a lot of people forget there are so many other wonderful choices. For example, sea perch is really flavourful. The filets are quite delicate and thin when compared to meatier fish like salmon or halibut, but they should hold together during cooking. The skin is edible and tastes nice so there’s no reason to remove it. Sea perch, or ocean perch, are small, so you will need several per person.

As for the chutney, this goes so well with the fish. You might take a look at the ingredients and think it would be better with turkey but I promise you it’s also great with the fish, and makes a nice change. Served with white rice or potatoes this is a fish recipe the family aren’t going to complain about! Chutney is popular in the UK and served with everything from a cheese sandwich to a salad lunch or even an Anglo-Indian curry recipe!

You will have some chutney left over, most likely, so just put it in the fridge in an airtight container and it will stay fresh for up to 2 weeks. Then you can add some to your next cheese sandwich or cold turkey salad perhaps. Start the chutney first because it needs time to cool down to room temperature, and then you can get on with the fish while the chutney cools. Also consider whether you want to have rice or potatoes with this. Oh, and try not to pick at the chutney too much. It smells and tastes really good and if you’re like me, you will want to grab a teaspoon and eat it (or ‘taste-test’ is, which is my excuse!) Continue reading

Pear and Ginger Chutney

We are using pears and apples as the basis for this delicious chutney, along with various spices. Homemade chutney is always great and makes a nice homemade gift. Served with a platter or cold meats or a cheese board, your favourite pork pie recipe, or British style salad, it adds a warm, spicy touch to the dish, and complements all kinds of ingredients. This chutney takes a while to prepare and cook, but there is nothing difficult about it. The recipe simply needs plenty of simmering time for the flavours to mellow and combine. Remember to weight the pears and apples after preparing them, not before.

Bottle the finished chutney in sterilized jars, using the thin handle of a long spoon or a skewer to get the bubbles out of the mixture in the jar. Fill the jars up to the bottom of the next, and then add a little more, because the chutney might shrink slightly when it cools down. Seal the jars while hot, but wait until they cool down to label them. Now you can keep them somewhere cool and dark, or give them to friends or family as gifts.

The chutney will keep for more than a year and many people prefer to leave it alone for several months so the flavours can develop further. Once you have opened a jar, keep it refrigerated. This recipe makes about eight 9-ounce (250g) jars of chutney. You can halve or quarter the recipe if you just want to try the chutney out to see whether you like it before making so much at once. Continue reading

Mulled Apple Chutney

Homemade chutney is worlds away from the shop-bought kind in terms of flavour. Here we are using apple, orange, cinnamon, cloves, onion and sugar for flavour, along with a touch of red wine vinegar to add a nice tang. This chutney is easy to make and it is great served anytime, especially during the cooler months of the year. Why not get the kids involved in making this? They can paint jars or apply glitter, then you can give some of this delicious mulled chutney to your family or friends for Christmas or another occasion. The fresh flavours are evident in every mouthful of this incredible chutney.

So how are you going to serve your homemade chutney? Well, one popular idea is to butter some toast or crackers, then add slices of English cheddar cheese. Top these taste starters with some of the chutney and perhaps a decorative sprig of mint. Chutney is also good with cold cuts of meat, or you can add it to sandwiches with leftover pork or chicken. Chutney recipes originated as a way of preserving seasonal gluts of fruit.

Although you can eat this chutney as soon as it is made, you can also keep it in sterilised jars for up to a year, as long as you seal them properly. Many people prefer to wait a few months before eating the chutney because the vinegar flavour will have mellowed out a bit. If you plan to make a batch ahead, open a jar after a few weeks and run a spoon along the top. If it leaves a trail and no excess vinegar runs into the train, the chutney is ready to eat. Continue reading

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Christine Szalay-Kudra

Hi, my name is Christine and I would like to welcome you to TeaTime Recipes. Tea has always been a favourite of mine and I adore the tradition of serving this wonderful beverage with all kinds of little snacks both sweet and savoury. Read More

Christine

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