Folklore in the kitchen.

It has been one heck of a Christmas and believe me when I say that it is highly unlikely that anyone in the Northern Hemisphere was the recipient of more chutney than me.  I’m in the enviable position of needing more and more things to put the chutney on.  Spicy tomato chutney vies for my attention with rich, roasted flavours and a chilli kick. Pear and honey chutney jumps out with sweetness and subtlety.  What to do?  Decisions, decisions.  It gets tougher still:  good friends presented me with a chutney packing a real punch.  A chutney simply known as Folklore–  chunky, fruity and full of depth from the dark, yet noble real ale that it is made with.  It is formidable to say the least.

Cast into this fruit-filled arena a newcomer, an unknown from the cupboards of a kitchen in the north of England.  It was time to make my own chutney, one that I would be proud of, one that I could share with you and my family at Christmas.  I’m very happy with what I came up with.  It contains all of the flavours that I love at Christmas with a little chipotle for  fun and goes particularly well with my pork and apricot terrine.  Without further delay, I present to you my Christmas chutney and wish you all the very best for the New Year!

Christmas chutney

250ml red wine vinegar

230g soft light brown sugar

200ml cider vinegar

200g dried apricots (chopped)

1 onion (chopped)

1 chipotle chilli

3 cloves garlic (chopped)

2 tblspoons grated ginger

2 tspoons coriander seeds

zest and juice of 1 orange

1 tspoon salt

Before you begin this recipe, be aware that your kitchen will smell of vinegar from the moment you begin heating the mixture.  You may want to open the windows at the beginning.

Put everything except the coriander seeds into a pan and heat gently until the sugar has dissolved.  Meanwhile, heat the coriander seeds in a dry pan until they begin to crackle (but not burn) and then grind them using a pestle and mortar.  Add the powder to the chutney pan.

Bring the mixture to the boil and then simmer gently for an hour with the lid on.  Stir the chutney every now and again. Take the chutney off the heat when you are happy with the consistency.  Chunky and tender with not too much liquid is best.  Transfer to a glass jar to cool and thicken and remember to remove the chipotle.  Serve with your favourite meat and cheese.  This chutney is great with pork.  Liven up your sausage sandwiches or pair it with a pork pie!

Oh, you expected a full jar nicely labelled? Sorry, this chutney is in constant use!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s