Jam and Preserve Recipes
Greengage Chutney
Gingered Up with coriander, cardomom, black pepper and fresh ginger this chutney is hot and fruity!
Ingredients
Greengages,
Fresh
Fresh
4lb
2 kg
Onions (medium),
Peeled and chopped
Peeled and chopped
1lb
450 g
Apples, Cooking
1lb
450 g
30 fl oz
900 ml
Sugar, Soft Brown
24 oz
700 g
Fresh Green Chilli
1 each
1 tbsp
Coriander Seeds,
Whole
Whole
1 tbsp
Garlic Clove,
finely chopped
finely chopped
2 each
Ginger, Fresh Root, finger sized,
Peeled and shredded
Peeled and shredded
1 each
2 tsp
Black Peppercorns,
Whole
Whole
2 tsp
Cinnamon Stick
1 each
Allspice Berries, whole
2 tsp
Star Anise
1 each
Cardamom Pods, Whole
2 each
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Method
- Rinse the greengages if they need it, drain well and count into a large pan
- Pour in the vinegar
- Place over a low heat while you peel and chop the onions fairly small
- Peel and core the apples, chop to the same size as the onions and add both to the pan
- De-seed the chilli and slice thinly, peel and slice the garlic as well - add to the pan, giving it a stir
- Peel the ginger, slice thinly, then into thin strips - add to the pan
- Make up the spice bag - either a small square of muslin or an actual bag - with the black peppercorns, allspice berries, cinnamon stick, star anise and cardamom pods
- Add the yellow mustard seeds, the coariander seeds and the made up spice bag
- Turn up the heat to medium and stir all of the ingredients together in the pan
- Bring up to the boil and then reduce to a simmer, cooking until all of the contents are soft and melding together
- Stir in the sugar and the salt and then leave to cook on, stirring from time to time
Lift out the stones onto a plate until you have found all of them and have the same number as the greengages that you started with- Wash your jars and place upsidedown in a warm oven to dry and sterilise
When the chutney is cooked to your desired thickness, lift the pan off and pot up into the warm and sterilsed jars- Store for around 4 weeks to allow the flavours to develop then enjoy with some good cheeses or cold meats
How long will it take to make?
Preparation time:
30 mins
Cooking time:
2 hours
Total time:
2 hours 30 mins
How much?
aound 11 x 340g/12oz jars
Look after it
mature 3-4 weeks before eating, store out of direct light and use within 3 months once opened
