When getting ready for Christmas, it is never too early! Over Christmas we love a cheese board or more and go through umpteen jars. Now is the time you should start making chutney so it has time to mature to be the absolutely yummiest for the festive period and don’t forget a jar of chutney makes a great homemade Christmas gift! If you’ve not made chutney before don’t worry, it really is as easy as a bit of prep, chucking it all into a pan and ending up with something amazing.
3 peppers (red/orange)
6 garlic cloves
4 red chillies
350g granulated sugar
300ml white wine vinegar
1 tbsp salt
1 tbsp ground coriander
1 tbsp paprika
2 tsp cayenne pepper
2 tbsp olive oil
- Pre-heat oven to 200 degrees
- Place tomatoes on a baking tray, drizzle with olive oil and roast for 10 minutes
- Remove tomatoes, leave to cool and peel
- Chop the tomatoes, aubergine, courgette, peppers, onions, garlic and chillies (if you like chunky/smoother chutney then chop accordingly)
- Put into a large saucepan/jam pan, bring to the boil then turn down the heat to a simmer for 45 minutes but stirring every 10-15 minutes
- Add the rest of the ingredients to the pan – sugar, vinegar, salt, coriander, paprika, cayenne pepper
- Continue simmering until the liquid boils off and the texture begins to resemble chutney, keep checking and intermittently stirring as this should take 30 minutes
- Heat jam jars in the oven for 10 minutes (this will ensure they don’t crack when filling with the hot chutney)
- Ladle the hot chutney into the jars and gently knock the bottom of the jar to ensure there are no air bubbles
- Seal with greaseproof circles or bought paper jam covers and external lid
The chutney can be eaten straightaway but has a more acidic taste, for best results leave to mature for at least 2 months before smothering on cheese and crackers!
I would love to see how you get along with the recipe, if you have some pictures remember to tag @boolovesbaking on Instagram!
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