Make it now so the flavours are at their best in weeks to come.
Glasgow Richard's Festive Chutney
Saturday 7 December 2013
Anne-Marie says, "This fantastic chutney comes from my friend Glasgow Richard. And I can assure you it's great with a cheese board or cold meats. The longer you leave it, the stronger the flavours will become."
1kg of pears or eating apples peeled, cored and diced
460g green or red tomatoes chopped
460g onions chopped
300g figs - stems removed and chopped
460g Demerara sugar
500ml cider vinegar
1tsp cayenne powder
1tsp ground ginger
1 and half tsp sea salt
Good grinding of black pepper
Put all the ingredients in a preserving pan or large stainless steel pan.
Bring everything slowly to the boil, stirring to dissolve the sugar.
Reduce the heat and simmer for 2 to 2 and half hours until the mixture thickens.
Keep giving it an occasional stir so the mixture doesn't stick to the bottom of the pan.
Spoon into warm sterilised jars, making sure there are no air gaps in the chutney.
Cover with a wax disc and seal with the lids.
You should fill around 6 medium sized jars.
Store in cool dark place and leave for as long as possible to allow the flavours to mature.
Refrigerate after opening.