Its been quite a long time since i made chutney. A bare chutney cupboard in my life is a sure sign of general busy-ness. I then discovered that Malcolm, en route to work, had been purchasing shop bought chutney for weekday lunches. Oh, the shame! The ignominy! So i got to work with the help of Hugh F-W and his excellent book.
I decided to start the season with a simple tomato, chill and apple recipe. I would generally caution people not to lift any old recipe off the internet, i have had some bad luck myself and now only go for reputable sources. One key thing to look out for is the sugar/vinegar ratio. They need to be fairly close in quantity (mls and grms) otherwise i doubt the chutney would turn out well rounded. You can substitute stated fruit/vegetables for anything really as long as the ratio to sweet and spice stays the same.
Here’s my lovely batch simmering away. I used to use an aluminium pan but i upgraded to stainless steel and haven’t regretted it, as i noticed the old one started to taint the flavour of my preserves. I was listening to Woman’s Hour at the time so it all felt very feminine and worthy.
I also would recommend a jam funnel. I used to think these things were all gimmicks but it makes a big difference to bottling/jarring. Everything needs to be well sterilised too, i have made that mistake before and produced a batch of mouldy onion marmalade. Never again!
So here’s the first gleaming and wonderful 6 of the season. That should last Malkie about 6 weeks in total….