A gorgeous chutney with the colours of autumn. Definitely one of my favourites eaten with bread and aged cheddar. The chutney recipe here is based on UK chef and food writer Hugh Fearnley-Whittingstall's recipe. Prepare the butternut, quince and apple then weigh for this recipe. It's a very thick chutney with the vegetables and fruit holding their shape after cooking has been completed. Keep the chutney covered with a lid during cooking as there is very little liquid.
Ingredients
| 1 tsp | Coriander seeds |
| 1 piece | Cinnamon stick, 2.5 cm long |
| 3 | Whole cloves |
| 350 g | Butternut, peeled, deseeded and diced (begin with 550g butternut) (Main) |
| 250 g | Quinces, peeled, cored and diced (begin with 2 quince) (Main) |
| 125 g | Cooking apples, peeled, cored and diced (begin with 1 large apple) (Main) |
| 1 medium | Onion, peeled and diced |
| 125 g | Raisins, golden raisins are good here |
| 125 g | Soft brown sugar |
| 400 ml | Apple cider vinegar |
| 1 piece | Fresh ginger, 2.5 cm long, peeled and finely chopped |
| ¼ tsp | Salt |
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Directions
- Place the coriander, cinnamon and cloves in a piece of cheesecloth (muslin) and tie with kitchen string.
- Place the remaining ingredients in a medium-sized saucepan and bring slowly to the boil, stirring from time to time. Lower the heat, cover, then simmer gently for 1 1⁄2 hours until the chutney is thick, stirring from time to time to prevent the chutney sticking.
- Spoon into hot, sterilised jars, packing the chutney down with a sterilised spoon to remove air pockets. Seal.
- Store chutney in a cool, dark place or in the fridge. Leave for a few weeks before eating to allow the flavours to mingle.
