Thursday, 22 July 2010

Summer's End chutney

Thought I'd re-post this as it might help with seasonal gluts of vegetables; use any veg/fruit you have, just keep the vinegar/veg/sugar ratios the same; add spices and seasonings as you desire.
Summer's End chutney

6lbs of fruit/vegetables
3lbs tomatoes - green or red, or mixture of both
4lbs soft brown sugar
1 lb dried fruit
2 pints vinegar
herbs and spices to taste

Chop all vegetables finely and place in pan; add rest of ingredients and simmer slowly for several hours until thickened - when you draw the wooden spoon across the bottom of the pan, it should be thick enough not to run in and fill the space made. Stir occasionally during cooking time. Spoon inot hot, clean jars and seal immediately, or leave until cold and pot up then. Label date, and store somewhere cool and dry for about 3 months before using.

1 comment:

brightandnew said...

I used this recipe when you posted it last year - it worked very well and I will be using it again this year.

I'd not made chutney before and was very surprised by how easy it was.

Thanks again for this recipe :)