Thursday, 19 August 2010

Hot Hedgerow Chutney

 This medium hot chutney is delicious straight away but improves even more if left for at least 6 weeks before eating.

3 Scotch Bonnet chillies, chopped 
1 tsp crushed dried chili
3 tbsp olive oil
250g cored and chopped apples (peel left on)
600g chopped green tomatoes
3 medium red onions finely chopped
5 cm finely chopped fresh ginger
1 ½ kg blackberries
200g sultanas
400g sugar
300ml red wine vinegar

1. Soften red onion, ginger and chili in olive oil for 4-5 minutes.
2. Add blackberries, tomatoes and apples and cook for a further 4-5 minutes.
3. Add sugar, wine vinegar and sultanas, stir while dissolving sugar. 
4. Bring to boil and simmer for 2 - 3 hours until “chutneyed”.
5. Whilst still hot, funnel into hot, sterilised jars and seal with lid.
6. Place in a large pot of boiling water for 10 minutes. 

Eat with great enjoyment within 12 months

This recipe is an adaptation of the one passed on to me by Nicola Ford

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