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Recipe of the Month

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Recipe

Recipe

Recipe

TIME TO GET DOWN THE PRESERVING PAN!

Ginger and root vegetable chutney

This is a perfect time of the year for preserving! What better way to fill a dark, cold, rainy morning or afternoon than being in a warm kitchen, music or radio blaring; making a batch of Seville marmalade or chutney to enjoy through the coming months.

Ginger adds heat to any preserve, sweet or savoury without overpowering it and unlike chilli which is a love, hate ingredient, it is amiable to most palates.

750 g mixed root veg: celeriac, carrot, parsnip

250 g onions quartered

25 g root ginger, finely chopped

125 g raisins, soaked in boiling water for 5 minutes and then drained

125 g Lerida figs chopped into small pieces

350 g Demerara sugar

½ teaspoon cayenne pepper

½ teaspoon ground cumin

½ teaspoon ground coriander

25 g salt

500 ml malt vinegar, plus 500 ml to use as the chutney boils down

3-4 clean, dry, warm, jam jars 250 – 300 g each (previously washed in warm soapy water, rinsed, drained and warmed in an oven set at 125 C)

Lids, cellophane and waxed paper discs, labels

Chop the vegetables and onions finely; this can be done in a food processor, but take care not to reduce them to a pulp as chutney needs texture.

Put the chopped vegetables and ginger, raisins, sultanas, sugar, spices, salt and 500 ml vinegar in the pan and simmer for 1 – 1½ hours over low to medium heat. Stir regularly to make sure the sugar does not burn, adding extra vinegar as necessary as the chutney boils down.

Turn off the heat and let the chutney settle, say 10 minutes. Stir and pack into warm, clean jars and cover with a waxed disc and seal at once. Label when cooled

Keep at least one month before you try it. This kind of chutney improves the longer you keep it.

NB Put all your dirty utensils in the saucepan and fill up with cold water and leave to stand and all the sticky mess will dissolve away.


 

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