Chutney

[montjoye]

This is a good one! 6-12mths later and it's brilliant



Apricots from Splodge, evicted from freezer to fit in freshly butchered pork. Rhubarb from my garden. Lots of spices.


Chutney (my adaptation of an adapted version of a Sally Wise recipe)

1.2 kg (3lb) apricots*, stones removed, then chopped
~700g Rhubarb, finely chopped
500ml (2 cups) malt vinegar
1 cup of dark brown sugar
2 tablespoon ginger, finely grated
1 teaspoon salt
1 teaspoon allspice
1 red chilli, deseeded and finely chopped
½ teaspoon cloves (lifted out towards the end of cooking)
½ teaspoon nutmeg, freshly grated
2 teaspoon mustard seeds- partially ground in the mortar
½ tsp cardamom seeds- partially ground in the mortar

Combine rest ingredients and boil 1 hour. Bottle and seal. Makes 4-5 medium sized jars.
* Peaches, nectarines and rhubarb can be used in place of apricots. The rhubarb chutney needs to sit for 2 months before using.

Comments

[sacredchao]

*wipes chin*

That sounds glorious.