10 hours Ago By Sophie Harris
Chutney is a popular item in households during the festive season, perfect for cheese and crackers. It helps to add a burst of complex taste to a variety of foods, and it tastes even better when homemade. The recipe notes from Mary Berry said: “Make your chutney up to a month ahead, and it will be matured and full of flavour for Christmas.
Double the cayenne pepper for an extra kick.” It’s still just as flavoursome, making it a day or two ahead, too, and it’s perfect for any New Year’s gatherings, too. This recipe makes six jars full, and it’s dairy-free, egg-free, gluten-free, nut-free, vegan, vegetarian and pregnancy-friendly.
Ingredients: Three 400g tins of chopped tomatoes 700g onions, chopped into small pieces One large aubergine, chopped into small pieces One green pepper, chopped into small pieces Three red peppers, chopped into small pieces Four garlic cloves, grated 350g granulated sugar 300ml white wine vinegar One tablespoon of salt One tablespoon of coriander seeds, finely crushed One tablespoon of paprika Two tablespoons of cayenne pepper Method: Put the tinned tomatoes, vegetables and garlic into a large saucepan and bring it to a boil. Cover with a lid, lower the heat and gently simmer for around 45 minutes until the onion and vegetables are tender. Make sure to stir it occasionally, as it can catch on the base of the pan and burn.
Add the sugar, vinegar, salt, coriander, paprika as well as the cayenne pepper to the pan. Bring to the boil, stirring until the sugar has dissolved. Continue to simmer, without the lid.
Simmer for 35 minutes, until a chunky chutney consistency is achieved and the surplus water has evaporated. Stir towards the end of the cooking time, so that the chutney doesn’t catch on the bottom of the pan. Ladle into clean jars, and cover with the screw top lids while the chutney is still hot.
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