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
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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