March 2014

March 2014

Sunday, October 14, 2012

I love Sunday mornings

I love Sunday mornings – a lazy breakfast, followed by the ‘Kitchen Garden’ show on BBC Radio Northampton. However, prior to today’s show, the weather forecast predicted frost tonight and so I was galvanised into action to pick the last fruits and vegetables in the garden before they could be spoiled. To my amazement, I managed to gather a motley harvest of a kilo or so of fruit and vegetables - green tomatoes, red tomatoes, peppers and cultivated blackberries. Now what to do with it? Out came the preserving pan and my trusty chutney recipe.
Ready to eat!
The recipe calls for just green tomatoes but, over the years, I have found that a mix of ‘soft’ veggie varieties – like courgettes - can be used just as successfully, as well as ‘topping up’ the amounts with apple,  pear or, as today, blackberries. I also didn’t have time to ‘brine’ them overnight either but salted the prepared ingredients for several hours before cooking. What could be better than home-made chutney accompanied by some strong cheddar and warm, just out of the oven, savoury scones? Yum!
Here’s the chutney recipe:
·        2.5kg green tomatoes, roughly chopped
·        0.5kg onions, finely sliced
·        4 tsp salt
·        1L malt vinegar
·        0.5kg soft light brown sugar
·        250g sultanas, roughly chopped
·        3 tsp / 15g ground pepper

Finely slice the onions and washed green tomatoes and place them in a large bowl and stir. Add the 4 teaspoons of salt, stir again and then cover with food wrap or a large plate and leave overnight. This will draw out lots of the tomato juices and help enhance the flavours.

The next day:
Place the litre of vinegar into a large pan. Add the 500g of light brown soft sugar and stir over a medium heat until all the sugar has dissolved.
Roughly chop the sultanas then add to the simmering vinegar and sugar.
Remove the cover from the tomatoes and onions that you've left overnight. Drain well but do not rinse.  Add to the vinegar mix plus 3 teaspoons/15g pepper.

Bring to a gentle boil. Then turn down to a simmer and cook gently until thick and brown.
Stir occasionally.

When your chutney has reduced by almost half, and is thick with hardly any liquid left, it is ready to pot.

Spoon the hot chutney into sterilised jars.

No comments:

Post a Comment