How to make the perfect chutneys and pickles
HOME-made chutneys and pickles are great fun, and it’s really easy to create something with a lot more character than those famous shop-bought brands.
With the addition of a pretty jar and a hand-drawn label they can make excellent presents too.
So spice up your life – and your leftovers – with some of my favourite chutney recipes.
SWEET PICKLED ONIONS
Makes 10 litres
5kg (11lb) pickling onions
250g (9oz) salt
1kg (2lb 3oz) brown sugar
1kg (2lb 3oz) golden syrup
3 tbsps black peppercorns
2 tbsps whole cloves
6 dried small red chillies
7 cups malt vinegar
Peel the onions, place in a large bowl and sprinkle with the salt. Leave to stand overnight.
Meanwhile, in a saucepan, combine the sugar, golden syrup, peppercorns, cloves, chillies and vinegar and bring to the boil. Allow to cool overnight.
Drain and dry the onions thoroughly and pack them into sterilised jars. Pour the cold pickling liquid over the onions, dividing the spices among the jars. Cover tightly.
PEAR AND PLUM CHUTNEY
Makes about 5 litres
1kg (2lb 3oz) pears, cored
1kg (2lb 3oz) plums, stoned
500g (1lb 2oz) apples, peeled and cored
500g (1lb 2oz) onions, peeled
250g (9oz) dates, chopped
250g (9oz) walnuts, chopped
500g (1lb 2oz) dried peel
750g (1lb 11oz) black treacle
4 tbsps salt
½ tsp cayenne pepper
4 tbsps ground ginger
2 tbsps ground allspice
2l (3pints 11fl oz) malt vinegar
Finely chop or mince the fruit, onions, dates, walnuts and dried peel then combine with all the remaining ingredients in a large saucepan.
Bring to the boil, stirring, and cook very gently for about 2 hours, stirring occasionally until the chutney is set.
Pour into hot, sterilised jars.
GREEN COCONUT CHUTNEY
Serves 4
250g (9oz) fresh or thawed frozen grated coconut, or desiccated coconut soaked in water
150g (5oz) coconut cream
1 bunch fresh coriander, roughly chopped
1 bunch fresh mint, roughly chopped
4-5 green chillies
6-8 garlic cloves
1 heaped tsp cumin seeds
1 tbsp sugar
Juice of 1 large lime, or to taste
Salt
Greek yoghurt to taste
Put all the ingredients for the chutney in a blender and process to a thick paste, adding a little water if necessary.
Adjust the seasoning, adding more lime juice if you like, then fold in the yoghurt.
This chutney will keep for up to five days in the refrigerator.
TOMATO MARMALADE
Makes 3kg
2.5kg (5½lb) preserving sugar
2.7kg (6lb) firm red or green tomatoes, skinned and sliced
4 lemons, thinly sliced, pips retained
55g (2oz) root ginger, sliced
3 hot dried chillies
75g (2½oz) candied peel, diced
Make a syrup by combining the preserving sugar with 425ml (¾pint) water. Bring to the boil and simmer for 10 minutes.
Wrap the lemon pips, root ginger and chilli in muslin and place in the boiling syrup with the sliced tomatoes and lemons.
Boil the mixture fast, skimming from time to time until the setting point is achieved. Discard muslin bag.
Add the diced peel. Stir to combine. Pot in sterilised jars and cover.
AWT’S CHUTNEY
Makes 3kg
1.5kg (3lb 5oz) Bramley apples, peeled and roughly chopped
300g (10½oz) fresh cranberries
2 cinnamon sticks
2 star anise
3 strips of orange peel
6 tbsps cider vinegar
800g (1lb 12oz) granulated sugar
Place the apples and cranberries in a large pan with the cinnamon sticks and orange peel. Add the sugar, 6 tbsps of vinegar and star anise. Place on a low heat until the sugar dissolves.
lIncrease the heat and cook for 45 minutes, stirring frequently, until very thick. To test, spoon a little of the chutney onto a cold plate. It should form a firm, thick chutney.
Spoon into sterilised jars. Seal, label and store in a cool, dark place.
CRANBERRY CHUTNEY
Makes 5kg
2.7kg (6lb) cranberries
12 Granny Smith apples, peeled, cored and diced
1.3kg (3lb) golden sultanas
4 onions, finely diced
1.6kg (3lb 8oz) caster sugar
6 tbsps grated orange rind
6 tsps ground cinnamon
1 tsp grated nutmeg
425ml (¾pint) fresh orange juice
300ml (½pint) Maker’s Mark bourbon
Combine all the ingredients, except the bourbon, in a pan and simmer for 45 minutes, stirring occasionally.
Stir in the bourbon and store chilled.
RHUBARB AND GINGER CHUTNEY
Makes about 3 litres
1kg (2lb 3oz) rhubarb, peeled if necessary
25g (1oz) fresh ginger, well bruised
25g (1oz) garlic, finely chopped
Juice and grated rind of 2 lemons
2 tsps salt
600ml (1pint) cider vinegar
1kg (2lb 4oz) preserving sugar
500g (1lb 2oz) sultanas
Cut the rhubarb into 2cm (1in) pieces. Combine in a saucepan with the ginger, garlic, grated rind and juice of the lemons and the salt.
Add the cider vinegar and slowly bring the mixture up to the boil, then add the sugar and sultanas.
Boil very slowly until the mixture is thick. Allow to cool, then spoon into sterilised jars and seal.
For more recipe inspiration, visit www.awtonline.co.uk.