Julies Sorrel Fruit Chutney Food

JULIE'S SORREL FRUIT CHUTNEY

Steps:

• Combine the brown sugar, ginger, vinegars, cranberry juice, red wine, Tabasco, chili powder, ancho, salt, and thyme in a medium saucepan, and cook over low heat for five minutes until the sugar melts.
• Add the apple, onion, and fresh sorrel and mix well.
• Cover and cook for an additional five minutes.
• Removed from heat and chill in refrigerator for at least 3 hours before serving.
• This chutney can be stored in the refrigerator for 1-2 months.
• Note: a clove of garlic would be tasty added to this, as well.

JULIA'S RHUBARB CHUTNEY

Steps:

• Mix together in a non-corrosive bowl and let marinate for at least 4 hours.
• Place into a large pot and boil down, at med. heat, for 30 minute stirring frequently to not burn.
• Place into stralized jars and process in a hot water bath for 10 minutes. Yield is 6 eight ounce jars.

LAURA'S FRUITY CHUTNEY

Steps:

• Halve, stone and chop the plums (about the same size as you would for an apple pie - not too big, not too small). Drop them into a large saucepan. Core, peel and chop the apples and pears in the same way. Peel, stone and chop the mango. Put all the fruit in the pan.
• Stir sugar, vinegar, onions, ginger, garlic, mustard seeds, coriander, crushed chillies and salt into the pan, then drop the cinnamon stick on top. Heat slowly for about 20 mins, giving an occasional stir, until the sugar has dissolved. Now leave the chutney to simmer at a steady pace, without a lid, stirring occasionally until reduced and thickened, but still with a nice balance of syrupy juice. This will take about 1½ hrs. You don't want to cook it until all the liquid has gone, as it will thicken once it cools. Discard the cinnamon stick.
• Using a heatproof jug, pour the chutney while still hot into sterilised jars. It will keep for about a year in a cool, dry place.