Quantities are for a double amount, using a 2 kilo box of nectarines which are widely available here in France this time of year. This chutney can be made with any other fruit - I have used plums & lemons before which is very nice. Just keep the ratio of fruit : vinegar : sugar the same and use at least 1 lemon.
1.6 kg nectarine flesh in pieces 1 kg lemons de-pipped and cut into pieces (skin and all)1.3 kg onions, chopped roughly
6 garlic cloves, chopped
2 tbsp fresh rosemary, chopped
1 tsp cumin seeds
1 tsp fennel seeds
1 tsp allpsice
0.5 tsp ground chili
500 ml cider vinegar
1 kg sugar
Method:
1. Preheat oven to 200°C (180°C fan oven)
2. Put all ingredients EXCEPT SUGAR into a large roasting tin & mix well
3. Cook for up to 1.5 hours, stirring occasionally4. Once the fruit is tender, the liquid is reduced and it is starting to colour, add the sugar & stir.
5. Cook for at least a further 30 minutes till most liquid is well thickened and the fruit is as caramelised as you wish
6. While it is cooking, put jars (between 10 - 12) in a tray in the same oven to sterilise. Boil lids in water7. Allow chutney & jars to cool a little, then fill jars, seal & label.
8. keep at least a month (preferably longer if you can!) to mature
Voila! 11 jars of chutney for about a euro a jar!
2 comments:
Hay Jane
Why do you cook it in the oven?
In the colonies we use saucepans to cook our chutney
Hi Sandy, Most people use pans in the UK (but I live in France!). however, using the oven and a shallow roasting tray lets stuff cook without falling apart, so there is a better final texture. Also, the sugars caramelise nicely, without burning and sticking on the bottom of the pan, so you get a nice dark brown/sweet chutney. The final useful part is that you don't have to stand around stirring the stuff for ages!
The main reason is to preserve the texture of the fruit - try it for yourself!
I make a mean beetroot chutney, which I have promised recipies to people, so watch this space.
regards
Jane
Post a Comment