One of the nicest things about being back in my own home - with a full kitchen, a normal sized fridge, and family to cook for - is the reason I now have to make foods I wouldn't have even dreamed about cooking in London. Like for example.... condiments!
Who would go to the hassle of making condiments when there are only two of you, and very few friends or family members to host?! That's not really my style... although, times have now changed. While I pre-washed all our baby clothes, which is one of the loveliest jobs I've ever had to do (I do understand that the novelty of this will wear off...), I threw on a batch of my favourite chutney in our large, heavy based saucepan, and allowed it to simmer away for 5 hours. Christmas is upon us, and although I'm a tad before schedule, I will run out of time in 5 weeks when Heyhoe Junior joins the team!
This is a throw back recipe to my youth, something I used to make for my friends at Christmas time. I would add a wee tag to the jar and explain that this recipe goes exceptionally well on cheese and crackers, beside bacon and eggs, with empanadas, or your classic kiwi sausage fest. The one difference to how I used to make it is the now absence of refined white sugar. I am shocked to think that I used to add a whole KILOGRAM of sugar to this recipe?! Instead, I now make it with 2 tablespoons of raw honey and it certainly doesn't taste sugar-deprived or lack that certain sticky chutney texture. It is simply delicious.
Tomato & Sultana Chutney (refined-sugar free)
Makes 3 large jars
1kg ripe tomatoes, diced
750g granny smith apples, pealed and diced
500g onions, diced
2 Tbsp raw honey
4 garlic cloves, crushed
500mls malt vinegar/apple cide vinegar
1/4 tsp cayenne pepper
1 Tbsp salt
1/2 Tbsp whole cloves
1/2 Tbsp pepper
- Add all ingredients to a heavy based saucepan.
- Cover with the lid, bring to the boil, then turn down to a simmer and allow to cook for 4 hours.
- Remove the lid and allow to cook for a final hour.
- Sterilize jars by soaking them in boiling water for at least 5 minutes, remove from the water, pat dry with paper towels, and fill each jar with chutney then seal the lid. Allow to cool completely before storing in the fridge or pantry.
- They will keep for a couple months in the fridge once opened, or 6 months in the pantry unopened.
Serving suggestions: cheese and crackers, bacon and eggs, empanadas, or your classic kiwi BBQ.
Feed, nourish, value yourself.