Chutney (Apple and Tomato Chutney)
Whilst tomato ketchup and brown sauce sit astride our sausage condiment table we do have a sneaking admiration for a good chutney. Chutney also goes very well with all sorts of cold meats, especially a good Dukeshill ham!
Chutney is fruit or vegetables cooked and preserved in vinegar, salt and spices. Making chutney is art rather than a science, the fruit can vary according to what you have. As well as Apple, Pear, Plum, Pear, Tomato, Gooseberry, Beetroot, Carrots even Marrows can be the star attraction. This is basic recipe for Apple & Tomato chutney, you can use whatever you have as long as the rough proportions remain the same.
It can be a very useful way of using a glut of produce, and unlike other methods you can use damaged or bruised specimens - just cut the dodgy parts away and add to the compost heap.
You will need some equipment - a large pan (stainless steel or enamel) and jam jars or kilner jars to store your special brew.
Pay special attention to the jars. As with all jams and preserves you want to keep the food clean and wholesome. That means using very clean jars, ideally sterile jars. At the minimum they must be washed in very hot water before being filled with the HOT chutney. Other ways are to take them straight out of the dishwasher or put the jars in a low oven for 30 minutes (the heat kills bugs so you start with a clean, safe jar).
Lastly remember that chutney needs time to mature - leave it at least a month for the flavours to develop.
1 kg tomatoes (red or green or a mix)
500 ml vinegar (malt, cider or white)
500 g onions, peeled and sliced
250 g dried fruit - raisons, sultans or apricots (or a mixture)
500 g soft brown sugar
1/2 teaspoon cayenne pepper
1/2 teaspoon mustard powder
1/2 teaspoon ground ginger
Other spices - cloves, cinnamon and coriander are good. You could cheat and use a pickling bag of mixed spices from a supermarket or deli!
Teaspoon of salt
Finely chop the apple, tomato and onion, this can be done in a food processor
Reserve half the vinegar and put the rest and all the other ingredients in a large pan
Simmer uncovered for around 2 hours. Add extra vinegar as the chutney cooks
The chutney is done when a spoon drawn across the bottom of the pan leaves a clear trail with no traces of liquid
Pour the hot chutney into warm, clean jars. Seal and leave in a cool, dark place for at least 1 month before eating
Any Butchers Banger, probably not a spicy sausage unless you want a real flavour clash