School Chutney
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Ingredients / Shopping List
800ml malt vinegar
500g soft brown sugar
300g sultanas or raisins
2kg green tomatoes
600g apples
400g onions
2 sticks cinnamon
1 star anise
Salt  
Black pepper
 
Prep Time:   0:30
Cook Time:   0:50
Makes:   5

Prep to Cook

Jam pan or very large deep sided pan, long handles spoon, vegetable knife, peeler, chopping board, measuring jug, teaspoon, 5 – 6 jam jars, labels

 

Prep: In the jam pan:

Pour in the vinegar and add the sugar
Slowly bring this mixture to the boil, stirring to check all the sugar has dissolved.
Add the dried fruits
Chop the green tomatoes into quarters and each quarter into 6.
Peel and chop the onions into similar sized pieces.
Peel and quarter the apples and cut each quarter into 6
Add all these chopped fruits into the vinegar and sugar
Add the cinnamon and the star anise and seasonings
Bring to the boil and simmer very gently for about 50 minutes
Stir occasionally to check the texture and prevent sticking on the pan base.
Cool and then pot in jars.  Prepare jars by washing in the dishwasher.
Label and store for use later in the year.  The chutney needs about 3 months to mature.
 

 

Check it out !

Homemade chutney makes good use of seasonal fruits.  It is cheaper than bought chutney.  It is a good group ‘cooking’ activity because the chopping and dicing can be shared!

Cooks Know How: Preserving is a way of utilising abundant fruits and preventing waste.  In chutney the vinegar and sugar are the ingredients that must be there for their function as preservatives.  The malt vinegar is acid and makes the pH of the chutney too low for the growth of any microbes.  The sugar not only sweetens the mixture but also holds the juices from the fruits, making them unavailable for microbial growth.  The boiling process ensures everything is softened, tenderised and reduced to a chutney texture.  Salt also helps to preserve the chutney.   It is a simple, effective way to make an accompaniment for cold meats, cheeses and curries.  Always put a date on the chutney and use it before the next seasonal gathering of green tomatoes.

 

Next Time

You can change the apples for squash or marrow.  The raisins can be left out and dates or fresh figs can be used instead.  For a hotter flavour chutney add 2 or 3 finely diced green chillies. 

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