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.
- 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
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.
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.