MARY BERRY'S CHRISTMAS CHUTNEY
A perfect match for cheese and cold meats, and delicious in turkey sandwiches
Provided by Mary Berry
Categories Condiment
Time 2h30m
Yield Makes about 2.5kg/6lb
Number Of Ingredients 10
Steps:
- Peel the tomatoes - prick them with a sharp knife, place in a bowl and cover with boiling water. Leave for a few seconds then drain and cover with cold water. The skins will now come away easily.
- Chop the tomatoes and aubergine and seed and chop the peppers. Put in a large heavy-based pan with the onions and garlic and bring to the boil. Cover with a lid, lower the heat and gently simmer for about one hour, stirring occasionally, until tender.
- Tip the sugar, vinegar, salt, coriander, paprika and cayenne into the pan and bring to the boil over a medium heat, stirring, until the sugar has dissolved. Continue to boil for 30 minutes or so, until the mixture achieves a chunky chutney consistency and the surplus watery liquid has evaporated. Take care towards the end of the cooking time to continue stirring so that the chutney doesn't catch on the bottom of the pan.
- Ladle the chutney into sterilised or dishwasher-clean jars (Kilner jars are ideal) and top with paper jam covers. Seal the jars while still hot. Leave to mature for at least a month in a cool dark place.
PEAR CHUTNEY
Ohh, so you want something different for your special cheese platter ......hey then h'ava go at this ...... this maybe the recipe you need! This is soooooooo good! This is a bewdiie mate! DH says "This chutney is great with Blue Cheese." I just prefer it on a cracker 's, damper or bread with cold meat! Serving size depends on what size jars you may use.
Provided by Tisme
Categories Pears
Time 1h25m
Yield 2 jars
Number Of Ingredients 8
Steps:
- Place 300ml vinegar into a pan with the remaining ingredients, season (optional) and slowly bring to a simmer over a slow to medium heat, stirring for 2-3 minutes until sugar dissolves.
- Cook for 25-30 minutes until fruit is tender. Add remaining vinegar and cook for 30-40 minutes or until chutney is thickened and liquid is almost evaporated. Transfer liquid into sterilised jars. Cool jars.
- The chutney can be eaten immediately or it will keep in a cool dark place for up to six months.
- Place chutney into the fridge after opening and use within 2-3 months.
Nutrition Facts : Calories 1843.1, Fat 1.9, SaturatedFat 0.2, Sodium 117.2, Carbohydrate 466.4, Fiber 36.8, Sugar 365.8, Protein 13.4
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