INTRODUCTION

DISCLAIMER Every effort is made to ensure that the information in this text iscomplete and correct at the time of going to print but the author doesnot accept liability for any error or omission in the context or for anyloss, damage or other accident arising from the use of the techniques orproducts outlined herein. Notwithstanding the above, it is our intention and wish to provideinformation and text material to a standard of excellence. COPYRIGHT MATERIAL The material in our texts is copyright and at the advice of the CopyrightLicensing Agency Ltd we are making this clear. For a licence to copyour materials please contact the author. ©Helen Crapnell 2012

Table of Contents

INTRODUCTIONCHAPTER 1 - HISTORY OF CHUTNEY IntroductionEquipment Required for Chutney Making Preparing Your Jars Vinegar, Sugar and Spices Secrets to SuccessBasic Chutney Recipes Apple Chutney Green Tomato Chutney Red Tomato ChutneyMore Adventurous Recipes Christmas Chutney Mango Chutney Apple and Date Chutney Beetroot and Orange Chutney Pear, Date and Cinnamon Chutney Rhubarb Chutney Fig and Cranberry Chutney Rhubarb, Ginger, Orange and Raisin Chutney Spicy Plum Chutney Gooseberry Chutney Pear and Tomato Chutney Spicy Pepper Chutney Rose Hip ChutneyCONVERSION CHART Liquid measures Dry measuresNote from the Author

CHAPTER 1 - HISTORY OF CHUTNEY

Introduction

Chutneys originated in India – the name derived from the Hindu word“chatni” . Typically, the original Indian chatni was made from a mix ofuncooked fruit (such as mangoes, apples, bananas etc), green chillies,green herbs and spices, an acid base such as vinegar and sometimessugar. These ingredients were ground together to make a paste. Indianchatnis were intended to be consumed soon after they are made and notstored and cooked in the way we do in the Western world today. This basic chatni recipe was brought back to Britain during the 18thCentury where it was adapted to preserve not just fruit but surplusvegetables from the autumn harvest. The original recipes were adapted tobecome more of a spicy preserve which was cooked with vinegar andsugar and flavoured with spices so that the fruit and vegetables could bepreserved for later use. Chutney is a useful way of using up windfall apples, green tomatoes andother end-of-season fruit such as rhubarb and courgette that you mayhave a glut of. Dried fruit, especially raisins, sultanas and currants arealso common ingredients. Chutney has certainly evolved in recent years and rather than just beingmade to use up excess produce people are becoming more adventurousand trying out new combinations of more exotic fruits and vegetables toproduce tasty and attractive condiments for the table and as gifts. The range of chutneys is endless and the combinations of ingredientscan be mixed to suit your taste and availability of ingredients. Don’t befrightened of experimenting if you don’t have the ingredients a recipeasks for, substitute with what you do have or things you prefer.

Equipment Required for Chutney Making

Most of the equipment you need to make chutney you will probablyalready have in your kitchen.

A stainless steel or enamel-lined pan that is large enough to containall the ingredients (if your planning on making chutney and jam youmay want to invest in a preserving pan). Brass, copper or iron pansshould not be used as they react with the vinegar and give a metallicflavour to the chutney.Long-handled wooden spoonLadle for filling jarsHeat proof jug or wide necked stainless steel funnel is useful forpouring the finished chutney into jars. I use the plastic funnel thatcame with my dishwasher for adding salt as it is perfect for the job!Muslin or cotton squares to tie up spices.Weighing scalesChopping boards and knife.Heat proof jars with plastic lids or special preserving jars with clipon glass lids. You can also buy plastic kits for sealing jars which areattached with rubber bands to recycled jars - a cheaper alternativebut they won’t keep as well as the chutney may dry out. I have usedold jars and lids that contained pickled products in the past a thelids are coated to stop the metal reacting with the acid and not everhad any problems.Labels – it is important to label your chutney with the type and dateit was made

Preparing Your Jars

There are a variety of ways you can sterilise your jars. Firstly ensure that the jars are clean and free from any chips or cracks. If you have a dishwasher you can run them through on a hot cycle thiswill clean and sterilise them all in one go. If not after washing them andrinsing them put them in low oven for about 25 minutes. I sterilise minein the oven on a baking tray and then turn the over off, that way the jarsstay warm, and I can simply lift out the tray when I am ready to add thechutney. You should never add hot chutney to cold jars as they may crack. Alternatively you can put them in a saucepan of cold water, bring to theboil and boil for 10 minutes.

Vinegar, Sugar and Spices

Vinegar is one of the most important ingredients in successful chutneymaking. Try to use a good quality vinegar. Malt, white or wine vinegarcan be used, you can experiment with the different tastes they produce.Malt vinegar will produce a dark chutney whilst lighter vinegars willproduce a lighter chutney. Sugar can be granulated or brown. Brown sugar gives a darker colour tothe chutney that some people prefer. Prolonged cooking of any sugardoes, however, have a darkening effect on the chutney and, if a lightercolour is wanted, the sugar should only be added when the fruit andvegetables are already cooked. Spices can be used ground or whole (in which case they should bebruised and tied up in a muslin bag and cook with the otheringredients). Some recipes call for a mixture of both whole and groundspices to give the results. Your store cupboard may dictate what you use!

Secrets to Success

The secret to producing a good chutney is that it should be relativelysmooth in texture with the fruit and vegetable pieces of a similar size.When you are preparing your ingredients take time chopping them toevenly sized pieces, this will give your finished chutney a much nicerappearance. When using tomatoes in chutney, remove the skin first. Dothis by boiling until the skin splits and then it will peel off easily. It canbe fiddly but it is well worth the time as the finished product looks andtastes much nicer without tomato skins in. When making chutney make sure you have enough time, chutneyrequires long slow cooking, this can’t be hurried, don’t use turn up theheat with the hope of accelerating the cooking, your chutney may catchon the bottom of the pan and this will ruin the flavour. When you chutney has cooled if excess liquid has collected on the topof the chutney, it has not been cooked sufficiently. You may be able toimprove and rescue the chutney by tipping it back into the pan, bringingit to the boil again and cooking until the liquid disappears. A useful tip for judging when the chutney has reduced to the rightthickness is to draw a wooden spoon across the base of the pan. If liquidquickly fills the gap then the chutney needs further cooking. When you are nearing the end of the cooking time stir it continuously toprevent burning. When you are filling your jars don’t put hot jars directly onto a coldsurface (such as a marble worktop)- the sudden change in temperaturecan cause the jar to crack and your chutney will be ruined. If you have amarble worktop you could cover it with a few sheets of newspaper, itwill cut down on potential mess - spilled chutney is very sticky!

Chutney should be left to mature, this maturing process will produce amellow flavour. Ideally you should leave your chutney to mature for atleast three months - if you can resist it that long (I normally manageabout a week!)

Basic Chutney Recipes

Apple Chutney

This is a sweet chutney which goes well with cold meats, if you likeyour chutney hot you can simply add some diced chillies or chillipowder. Ingredients:

2 lb (900 g) cooking apples8 oz (225 g) onion1½ pints (900 ml) vinegar1 lb (450 g) brown sugar2 oz (56 g) mixed pickling spice8 oz (225 g) raisins or sultanas½ oz (14 g) salt

Method:

1. Peel, core and slice the apples. Peel and chop the onion.2. .Put the onions, apples, raisins and salt into a pan with the vinegar.

Tie the pickling spice in a muslin bag and add to the pan. Stew untiltender. Remove the spice.

3. Add the sugar, stir until it has dissolved. Bring to the boil.4. Simmer until the mixture has reduced to about half and is thick.5. Pot into hot, clean, sterilized jars immediately and seal.6. Label with contents once fully cooled.

Makes about 4 lbs (1.8 kg) of chutney.

Green Tomato Chutney

This is a great chutney to use up all those tomatoes left over at the endof the season which have not ripened. Again you can add chillies if youlike your chutney with a bit more of a kick. Ingredients: 5 lb (2.25 kg) green tomatoes1 lb (500 g) onions1 oz (25 g) salt10oz (300 g) sultanas1 lb (500 g) brown sugar1 pint (600 ml) malt vinegar1 teaspoon of allspice2 small Garlic clovesMethod:

1. Wash and chop the tomatoes into cubes. Peel and chop the onionsand garlic.

2. Place together in a bowl, sprinkle with the salt and leave for at leastan hour.

3. Transfer into your pan and add the vinegar and sultanas.4. Bring to the boil and then turn the heat down to a simmer.5. Add the sugar and allspice stirring until the sugar has dissolved.6. Simmer until the mixture has reduced to about half and is thick.7. Pour into hot sterilized jars and seal.

Makes about 6 lb (3 kg) of chutney.

Red Tomato Chutney

Ingredients 1kg ripe tomatoes , peeled and chopped750g cooking apples , peeled, cored and chopped375g light muscovado sugar250g onions , chopped250g raisins1 green pepper , deseeded and chopped2 tsp salt ½ tsp ground ginger350ml cider vinegarMethod:

1. Put all the ingredients into a large pan and bring to the boil over amedium heat.

2. Stir occasionally until the sugar has dissolved.3. Boil the mixture, uncovered, for about 45-50 mins until the fruit is

tender and the chutney has thickened.4. Pot into hot, clean, sterilized jars immediately and seal.5. Label with contents once fully cooled.

More Adventurous Recipes

Now you have mastered the basics of chutney making the world is youroyster, and your limitation only governed by how daring you would liketo be! Well maybe that is a bit dramatic, but do experiment. I have included some of my favourite recipes together with recipes thathave been passed to be by friends and neighbours, written on stainedbits of paper, the back of Christmas cards, these have been tried, tested,altered and evolved as they have been passed down the generations.

Christmas Chutney

This is a personal favourite of mine, the colour and texture is perfect forserving with cold meats on boxing day. If you don’t have aubergines youcould use courgettes or more peppers. Ingredients 900g peeled tomatoes4 peppers red, green or a mix1 large aubergine700g onions , peeled and fairly finely chopped4 cloves garlic , crushed350g granulated sugar300ml/½pint white wine vinegar or distilled malt vinegar1 tbsp salt1 tbsp coriander seeds, crushed1 tbsp paprika2 tsp cayenne pepperMethod

1. Chop the tomatoes and aubergine and seed and chop the peppers.Put in a large heavy-based pan with the onions and garlic and bringto the boil. Cover with a lid, lower the heat and gently simmer forabout one hour, stirring occasionally, until tender.

2. Tip the sugar, vinegar, salt, coriander, paprika and cayenne into thepan and bring to the boil over a medium heat, stirring, until the sugarhas dissolved. Continue to boil for 30 minutes or so, until themixture achieves a chunky chutney consistency and the surpluswatery liquid has evaporated. Take care towards the end of thecooking time to continue stirring so that the chutney doesn’t catchon the bottom of the pan.

3. Pot into hot, clean, sterilized jars immediately and seal.4. Label with contents once fully cooled.

Mango Chutney

Great for serving with curries. Ingredients 1kg/2¼lb of ripe mangoes (about 3)2 tbsp sunflower oil2 onions , halved and thinly sliced2cm piece fresh root ginger , peeled and chopped small10 green cardamom pods1 cinnamon stick½ tsp cumin seeds½ tsp coriander seeds crushed¼ tsp black onion seeds½ tsp ground turmeric2 large cooking apples peeled, cored and chopped1 large red chilli , deseeded and finely sliced375ml white wine vinegar400g golden caster sugar1 tsp saltMethod

1. Remove the flesh from the mangoes, trim off the skin and chop intoevenly sized pieces.

2. Saute the onions in the oil for a few minutes, stir in the ginger andcook, stirring frequently, for about 8-10 mins until the onion isgolden. Stir in all of the spices, except the turmeric, and fry untiltoasted.

3. Stir in the turmeric, add the apple and pour in 500ml water, thencover the pan and cook for 10 mins. Stir in the mango and chilli,then cover and cook for 20 mins more until the apple is pulpy and

the mango is tender.4. Pour in the vinegar, stir in the sugar and salt, then leave to simmer

uncovered for 30 mins, stirring frequently until the mixture is pulpyrather than watery. Spoon into sterilised jars.

Apple and Date Chutney

You can adjust the chilli in this recipe so that the chutney is as hot or asmild as you want. Ingredients 3 lb 12 oz cooking apples1 x 250 g pack of stoned dates2 level teaspoons mild chilli powder1 x 568 ml distilled white malt vinegar1 lb 10 oz dark muscovado sugar3 medium cloves of garlic (peeled and chopped)2 medium onions (peeled and chopped)½ level teaspoon ground cumin1 level teaspoon saltMethod

1. Peel, core and chop the apples and place them in a large pan with allof the other ingredients and stir well.

2. Cook over a low heat to dissolve the sugar, then increase the heat tomedium and cook, uncovered, for 75–90 minutes, stirring often.

3. When the mixture is just thick enough to leave a trail when runninga wooden spoon through it, ladle into hot, sterilized jars and seal.

4. Label with contents when fully cool.

Beetroot and Orange Chutney

I love beetroot chutney and it is a great way of using up a glut ofbeetroot. I really like it served with cold ham, turkey or pate. Ingredients 1½ kg raw beetroot , trimmed, peeled and diced3 onions , chopped3 eating apples , peeled and gratedzest and juice 3 oranges2 tbsp white or yellow mustard seeds1 tbsp coriander seeds1 tbsp ground cloves1 tbsp ground cinnamon700ml red wine vinegar700g golden granulated sugarMethod

1. In a preserving pan or your largest saucepan, mix together all theingredients well. Bring to a gentle simmer, then cook for 1 hr,stirring occasionally, until the chutney is thick and the beetroottender.

2. Once the chutney is ready, let it settle for 10 mins, then carefullyspoon into the prepared jars and seal while still hot. You can eat itstraight away but it will be even better after a month. Will keep forup to 6 months in a cool dark place. Once opened, refrigerate and eatwithin 2 months

Pear, Date and Cinnamon Chutney

This chutney is really good with cheese, try it with stilton...delicious. Ingredients 1kg ripe pears450g dates, chopped450g shallots, finely sliced2 eating apples, peeled, cored and chopped300g light muscovado sugar2 cinnamon sticks600ml cider vinegarMethod

1. Peel, core and chop pears. Place in a pan with dates, shallots, apples,sugar and cinnamon sticks. Pour in 300ml of the cider vinegar,season and slowly bring to a simmer, stirring, until the sugar hasdissolved.

2. Cook for 25-30 minutes, until tender.3. Pour in another 300ml cider vinegar and cook for a further 30

minutes, stirring often, or until thickened. If it’s still runny, simmerfor another 10-15 minutes.

4. Put the chutney into prepared jars and seal whilst still hot. Store in acool, dry place, away from direct sunlight, for at least 1 monthbefore eating. It will keep for up to 6 months. Chill after openingand use within 1-2 months.

Rhubarb Chutney

This is a delicious chutney, the measurements given don’t make thatmuch so if you have plenty of rhubarb you might want to double ortriple the quantities. Ingredients 500g rhubarb1 medium onion, finely chopped100ml cider vinegar or white wine vinegar1cm piece fresh ginger, finely chopped200g sugar1/2 tsp saltMethod

1. Trim and wash the rhubarb, then slice it into fairly fine chunks.2. Heat the onion, vinegar, ginger, sugar and salt in a pan. Bring to a

rolling boil for about 5 minutes, then add the rhubarb. Reduce theheat and simmer for 15 minutes, until slightly thickened.

3. Put the chutney into prepared jars, label and store. Store correctly itwill keep for a year or more.

Fig and Cranberry Chutney

This really is a delicious chutney and very good with cold turkey atChristmas. The ingredients given will makes 2-4 jars. Ingredients 500g onions, choppedSplash of oil1kg diced cooking apples500ml cider vinegar400g demerara sugar200g dried figs, diced125g dried cranberriesZest and juice of 1 orangeGenerous glass of port5cm piece root ginger, roughly chopped6 cloves12 cardamom pods1 tsp coriander seed100g walnuts, roughly choppedMethod

1. Sweat the onion in a splash of oil until soft and then add the apple.Pour over the vinegar and sugar and stir over a low heat to dissolvethe sugar.

2. Add the fruits to the pan and the orange zest and juice, followed bythe port.

3. Tie the ginger, cloves, cardamom pods and coriander seeds in a cleansquare of muslin and secure with string. Immerse the pouch deep inthe simmering chutney and let it bubble away for an hour or so,making sure to stir it regularly so it doesn’t catch on the bottom.

4. Add the walnuts and cook for a final 30 minutes. If you can partyour chutney and see a little bit of pan on the bottom you are done.

5. Decant the warm chutney into sterlised jars, seal with vinegar-prooflids and allow to cool. Now put it away and try to resist untilChristmas.

Rhubarb, Ginger, Orange and Raisin Chutney

This is a great chutney for serving with a homemade pork or gala pie, ordelicious with cheese and biscuits. Ingredients 1.8kg rhubarb, chopped 450g seedless raisins 850ml white malt vinegar, or cider vinegar 900g sugar 5cm piece ginger, grated 2 oranges, finely chopped zest only juice of 2 oranges good pinch of ground mace Method

1. Put the rhubarb and raisins in a preserving pan. Add 600ml of thevinegar. Bring to the boil, then cover and simmer for 10 minutesuntil soft and thoroughly cooked.

2. Put the sugar in a non-reactive saucepan and pour over the remainingvinegar. Place over gentle heat until the sugar has dissolved.

3. When the fruits are cooked, add the sugar, ginger, vinegar solution,chopped orange rind, orange juice and mace. Simmer, uncovered, for30-50 minutes, until thickened to the desired consistency.

4. Spoon into clean warm jars.

Spicy Plum Chutney

This is a great way to use up plums and apples that you might have tospare. I love this chutney and it works well with cold meats and cheeses.This recipe makes about 6 jars. Ingredients 1.5kg of ripe plums2 pounds of cooking apples, peeled and chopped2 cloves of garlic, peeled and finely chopped450g cooking onions, peeled and chopped200g sultana raisins2 star anise4 cardamom pods, bruised with knife200g granulated sugar400ml white wine vinegarsalt and pepper200ml portMethod

1. Stone the plums and chop. Put them into a large saucepan with thegarlic cloves, onions, apples, sultanas, star anise, cardamom pods,sugar and 300ml of the white wine vinegar. Season with some saltand black pepper. Bring to a simmer over medium heat, stirring todissolve the sugar.

2. Simmer for 25-30 minutes, until tender. Add the remaining whitewine vinegar and the port. Cook for a further 30 minutes, stirringoften, or until thickened. If it still seems a bit runny, simmer foranother 10-15 minutes.

3. Place into hot sterilized jars, dividing it equally amongst them. Sealwith airtight lids and store in a cool dark place for at least one

month before using. This will keep up to six months if kept out ofsunlight. Refrigerate once opened. Will keep for a further 2 monthsin the refrigerator but I doubt you will need to keep it that long onceits been opened.

Gooseberry Chutney

I love gooseberry chutney with smoked mackerel or smoked mackerelpate. This came about from a recipe for smoked mackerel pate I had thatused gooseberry jam in the pate. I think that the gooseberriescompliment the oiliness of mackerel very well. Ingredients 600g green or red gooseberries 2 onions, chopped 1 clove garlic, finely chopped 1/2 tsp mustard powder 1 tsp lemon juice 300 ml cider vinegar or white wine vinegar 2 tbsp green peppercorns 175g raisins 175g brown sugar Method

1. Put the gooseberries, onions, garlic, mustard and lemon juice in apreserving pan and pour over two- thirds of the vinegar. Add thepeppercorns and bring to the boil.

2. Reduce the heat and simmer for about 10 minutes, stirringoccasionally, until thick.

3. Add the raisins, sugar, the remaining vinegar and a pinch of salt. Stirover a low heat until the sugar has dissolved, then simmer for up to30 minutes, stirring frequently, until thick and syrupy.

4. Remove from the heat and pour the hot mixture into hot sterilisedjars, seal and store in a cool, dark place.

Pear and Tomato Chutney

A simple chutney if you have a glut of pears and green tomatoes thatworks well with cold meats and cheeses. Ingredients 1.4 kg pears, peeled, cored, sliced 450 g onions, skinned, chopped 450 g green tomatoes, sliced 220 g raisins, chopped 700 g Demerara sugar ¼ tsp cayenne pepper ¼ tsp ginger, ground 2 tsp salt 1 litre malt vinegar Method

1. Put all the fruit and vegetable ingredients into a very large pot andbring to a simmer over medium heat.

2. Cook, stirring frequently, until fruit and vegetables are soft and themixture is of a thick consistency.

3. Fill into jars or bottles and cover.

Spicy Pepper Chutney

Great if like me you always grow too many peppers. This will make acouple of jars, double up if you want more. Ingredients 500 g peppers, green, red or yellow or a mixture 500 g onions 650 g tomatoes 650 g green apples, crisp, sharp-flavoured 350 g soft brown sugar 1 tsp allspice, ground 750 ml cider vinegar 1 tsp peppercorns 1 tbsp mustard seed Method

1. Seed and chop the peppers. Quarter and skin tomatoes and chop theonions. Peel, core and chop apples.

2. Place in a large pot with sugar, spice and vinegar.3. Tie the peppercorns and mustard seed in a piece of muslin and

anchor end of string to pot handle for easy removal. Place with restof ingredients.

4. Bring to the boil and simmer uncovered for about 1 ½ hours untilwell reduced. Pot and seal as normal

Rose Hip Chutney

Rose hips can be found growing in country hedgerows so are in factwhat I like to call food for free, but this chutney does come at a price -you will need time and patience! Removing the seeds from a kilo of rosehips is time consuming to say the least, but necessary as the hairs andseeds are unpleasant in the mouth and have an irritating action. Toremove them cut each hip in half and shake out seeds - time consumingto say the least! Ingredients 1 kg rose hips, trimmed and seeded 150 g onions, chopped 100 g raisins 350 g sugar 125 ml wine vinegar ground ginger ground cinnamon ground cloves ground mustard seed ground coriander cayenne pepper# Method

1. In a saucepan, combine the rose hips with onions, raisins, sugar andthe vinegar. Add water until just covered and bring to a boil. Season

to taste with the spices to your own preference. Start off carefully asyou can always add more but not remove any.

2. Reduce the heat and simmer for 80-90 minutes, stirring occasionally.Add water if too thick and adjust the seasoning if necessary.

3. Pot and seal. Store at a cool and dark place.

CONVERSION CHART

Liquid measures

Metric

Imperial

US

50ml

2fl oz

¼ cup

120ml

4fl oz

½ cup

175ml

6fl oz

¾ cup

250ml

8fl oz

1 cup

300ml

½ pint

1¼ cups

450ml

15fl oz

2 cups

600ml

1 pint

2½ cups

1 litre

1¾ pints

1 quart

Dry measures

Metric

Imperial

US

28g

2oz

¼ cup

56g

4oz

½ cup

170g

6oz

¾ cup

225g

8oz

1 cup

450g

16oz

2 cups

You can find more conversion charts online if you are having problemsconverting any of the recipes.

Note from the Author

I do hope you have enjoyed my book, do remember chutney is not anexact science so the measurements are not crucial if you have more ofone fruit and less of another don’t worry, just experiment, you may needmore liquid than the recipe suggests - it depends on the ripeness of youringredients and lots of other factors. The most important thing is thatyou get pleasure out of your chutney making and enjoy what you aredoing. Do share your own recipes with me, and do say if I am able to includethem in my next book - I am hoping to assemble a book of more recipesfrom around the globe. I will credit you for your recipe if you wish oryou can remain anonymous. You can submit them tohelencrapnell@btinternet.com