Starting with a mixture of onions and apples; white onions and cooking apples for sharpness; red onions and eating apples for a little sweetness...
After deciding on the style, we create a recipe and assemble the ingredients...
How we make a Chutney...
Demerara sugar for colour and spiced malt vinegar are the main preservatives
Building the body and flavours; sweet peppers, ginger and garlic; rounded with balsamic vinegar and a good splash of Worcestershire sauce
Dried fruit to complement the tanginess of the vinegars; prunes, raisins and sultanas
The selected spices give the signature flavours
Chop, grate, crush and squeeze the ingredients to the right size and consistency
Into the pot, heating gently to a boil; cook at a good simmer until a “spreadable” consistency has been reached, retaining enough moisture for the flavours to mature
Cheer Up! Chilli Chutney
Enjoy with salads, cold meats and cheeses
Lovely as an accompaniment to honey-roast gammon
It then goes into sterilized jars, and kept in a cool dry place to mature for three or four weeks, (the flavours develop and improve with time), and finally we have...