- Onion and ale chutney
Makes 4-5 x 340g
Store for 4-6 weeks before opening
Stores for up to 2 years
A hearty fruit chutney made with a selection of vegetables as well as apples, dates and a lashing of real ale.
Sweet and sticky, this makes a great accompaniment to a cheese selection over the festive season.
- 400g onions, peeled and finely sliced
- 250g swede, peeled and chopped into 5mm pieces
- 250g apples, peeled, cored and chopped into 1cm pieces
- 150g cauliflower, broken into tiny florets
- 2 fat garlic cloves, peeled and crushed
- 100g stoned dates, finely chopped
- 150g tomato puree
- 300g demerara sugar
- 50g dark Muscovado sugar
- 250ml malt of cider vinegar
- 2 heaped tbsp English mustard powder
- 2 heaped tsp ground mace
- 1 heaped tsp salt
- 1/2 tsp freshly ground black pepper
- 500ml traditional ale, bitter or stout (not lager)
- Place every ingredient but the ale into a large pan along with 500ml water: gently simmer on a low heat, stirring constantly until the sugar has completely dissolved.
- Continue to cook for an hour to let the liquid reduce.
- Remove the pan from the heat and pour in 250ml of the ale into the pan, then put back onto a low heat for 30 minutes.
- Put the chutney into the sterilised jars and ensure there are no air pockets in the mixture then seal with vinegar and proof lids.
- Store for 4-6 weeks before opening.