Foraginglondon's Blog

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Medlar, apple & pear chutney 18/11/2010

Filed under: apple,foraging,garlic,garlic,ginger,medlar,salt,vinegar — foraginglondon @ 13:21

Afternoon folks,

I made the medlar and apple jelly yesterday, as you could see from my previous post. SLight mistake my end and the jelly didn’t set, which means re-boiling, re-testing, sterilising the jars again and re-jarring. A huge pain in the backside and harsh lesson in the process.

Anyway, today is about using the medlar and apple pulp to make medlar, apple and pear chutney. I am using this process from the one described by hugh fearnley-whittingstall of River Cottage fame. What I really like is the fact that you can use the main ingredients twice. The pulp was used to make the jelly, the flavour and juice removed and is now making another flavour packed product.

Ingredients:

  • 3-4 tbsp sunflower oil (I used rapeseed oil)
  • 4 tbsp mustard seeds
  • 2 tbsp crushed black peppercorns
  • 1 tbsp fenugreek seeds
  • 1 tbsp ground cumin
  • 2 tsp turmeric
  • 1 bulb of garlic, peeled and grated
  • 5-7cm piece of fresh ginger, peeled and grated
  • 6 fresh red chillies, deseeded and finely chopped
  • 2kg Bramley apples, cored and chopped (I used some pears as only had 1.25 kg of bramley apples)
  • 500g dark Muscovado sugar
  • 500ml cider vinegar
  • 2 tbsp salt
  • The left over pulp from the medlar jelly, or about 700g pears, peeled, cored and chopped

Method:

1. Warm the oil in a large, heavy-bottomed saucepan over a medium heat and add the spices, stirring well and frying until the mustard seeds just begin to pop. This will only take a minute or so – be careful not to scorch the spices. Add the garlic, ginger and chillies, stir well, and fry gently for few minutes.

2. Tip the chopped apples into a large preserving pan and pour over the spices.

3. Add the sugar, vinegar and salt, along with the left over pulp from the medlar jelly, or the pears if you are using them instead.

medlar pulp with everything else

medlar pulp with everything else

4. Stir over a low heat until the sugar dissolves, then simmer for about 2 hours until thickened, stirring occasionally and adding a little water if you think it’s beginning to look too thick.

5. Bottle in warm, sterilised jars, filling the jars really full as the mixture will shrink slightly as it cools. Seal with vinegar-proof lids.


 

Apple and Tomato Chutney 27/10/2010

I liked this recipe because you don’t need to peel, core and chop the apples. Having done it for some many recipes it made a change. It also worked well with the reduced tomatoes from Tesco. Again thanks to Gillian Painter for the recipe.

Ingredients:

  • 1 kilo apples
  • 1 kilo tomatoes
  • 1 clove garlic
  • 1/2 kilo onions
  • 1 1/2 cups sugar
  • 1 Tablespoon curry powder
  • 1 cup seeded raisins
  • 1 teaspoon cayenne pepper
  • salt to taste
  • 3 cups vinegar

Method:

Prepare and stew apples in a very small quantity of water till tender. I took this to mean just chop the apples and throw in the pot with a cup of water. My only problem with this was trying to ensure the resultant stewed apples didn’t burn the bottom of the pan, therefore I suggest not putting it on too high a heat.

Skin tomatoes ( in boiling water). I put the tomatoes into a bowl, covered them with boiled water, let them stand for a few minutes, made a slight incision with a knife and was able to peel them. I guess you can google and find videos that show how this is done.

Once skinned chop them up with the onions and garlic. Add all of this and the remaining ingredients to the apple and cook gently for about 2 hours. Please note that you should add one cup of vinegar at a time. I found that two cups was about enough, but again will depend on your taste buds. Keep tasting and add the spices in small quantities, as in my experience I added too much cayenne pepper and it over-powered the other flavours.

When the chutney is thick enough, pour into jars and seal when cold. I felt this should be when the mixture comes off the spoon slowly. Too slow and hard to spread, too liquidy and it means the vinegar hasn’t been absorbed, or you added too much water earlier on.

Apple and tomato chutney

 

 

 
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