Mary Berry's Christmas Chutney - excellent
Posted: Fri Nov 26, 2010 2:05 pm900g tomatoes
3 red peppers
1 green pepper (total weight peppers & aubergine approx 900g)
1 large aubergine
700g onions, peeled and finely chopped
4 fat cloves garlic, crushed
350g granulated sugar
300ml white wine vinegar
1tbsp salt
1tbsp paprika
1tbsp coriander seeds, crushed
2tsp cayenne pepper
Peel tomatoes (scald in boiling water, drain and cover with cold water, skins will split). Chop tomatoes, aubergine, peppers and put in a large heavy based pan with onions and garlic.
Bring to boil, cover and simmer for about one hour, stirring occasionally until tender.
Tip in the sugar, vinegar, salt, coriander, paprika and cayenne, bring to boil over medium heat, stirring, until sugar has dissolved. Continue to boil for 30 minutes or so (took quite a bit longer for me) until mixture achieves a chunk chutney consistency and the surplus watery liquid has evaporated. Take care towards the end of cooking time that chutney doesn't catch on the bottom of the pan.
Ladle into sterilised/dishwaher clean jars and top with jam paper covers. Seal jars while still hot. (Kilner jars are ideal),
Leave to mature for at least a month in a cool dark place.
When tasting at bottling time it seemed very hot and thought I had put in too much cayenne, but it mellows as it matures. I shall make this again and again, it's gorgeous. Lovely with cheese or cold meat.
3 red peppers
1 green pepper (total weight peppers & aubergine approx 900g)
1 large aubergine
700g onions, peeled and finely chopped
4 fat cloves garlic, crushed
350g granulated sugar
300ml white wine vinegar
1tbsp salt
1tbsp paprika
1tbsp coriander seeds, crushed
2tsp cayenne pepper
Peel tomatoes (scald in boiling water, drain and cover with cold water, skins will split). Chop tomatoes, aubergine, peppers and put in a large heavy based pan with onions and garlic.
Bring to boil, cover and simmer for about one hour, stirring occasionally until tender.
Tip in the sugar, vinegar, salt, coriander, paprika and cayenne, bring to boil over medium heat, stirring, until sugar has dissolved. Continue to boil for 30 minutes or so (took quite a bit longer for me) until mixture achieves a chunk chutney consistency and the surplus watery liquid has evaporated. Take care towards the end of cooking time that chutney doesn't catch on the bottom of the pan.
Ladle into sterilised/dishwaher clean jars and top with jam paper covers. Seal jars while still hot. (Kilner jars are ideal),
Leave to mature for at least a month in a cool dark place.
When tasting at bottling time it seemed very hot and thought I had put in too much cayenne, but it mellows as it matures. I shall make this again and again, it's gorgeous. Lovely with cheese or cold meat.