Chutney is something that needs very little skill, very little accuracy and usually turns out pretty well whatever you do. Here's an approximate recipe for what I did this year...
Ingredients
3 onions
3 apples
2 pears
200g brown sugar
50ml cider vinegar
1/2 pint Fuller's Chiswick Bitter (local beer)
5 cloves
5 cardamom pods
1 tbsp black mustard seeds
Method
Chop the onions fairly finely and brown them in a pan over a low heat. Now peel and chop the apples and pears. Once the onions are glassy and a little browned, add the ale. Now add the sugar and all the other ingredients and simmer till most of the liquid has evaporated and the mixture is brown and looks like chutney. About 45 minutes should do. Maybe more... Now taste it and add more vinegar and/or sugar accordingly. Transfer into jars that have been heated in the oven to about 120 degrees. This sterilises the jars and ensures the glass doesn't crack when you add the hot chutney.
Ingredients
3 onions
3 apples
2 pears
200g brown sugar
50ml cider vinegar
1/2 pint Fuller's Chiswick Bitter (local beer)
5 cloves
5 cardamom pods
1 tbsp black mustard seeds
Method
Chop the onions fairly finely and brown them in a pan over a low heat. Now peel and chop the apples and pears. Once the onions are glassy and a little browned, add the ale. Now add the sugar and all the other ingredients and simmer till most of the liquid has evaporated and the mixture is brown and looks like chutney. About 45 minutes should do. Maybe more... Now taste it and add more vinegar and/or sugar accordingly. Transfer into jars that have been heated in the oven to about 120 degrees. This sterilises the jars and ensures the glass doesn't crack when you add the hot chutney.
Thank you for this post - it was exactly what I was looking for!
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