You can use this delicious caramelised onion chutney for so many things, or simply serve with cold meats and cheese.
Want to do something different with a nut roast? Try using it as a topping and creating this Creamy Nut Roast Potato Bake. So simple, so impressive and sooooo delicious.
Hey all, I am back!
I apologise profusely for my absence these last coupe of months. So, I thought I would bring you all an early Christmas present to make up for it, in the form of this lovely Autumn Chutney.
Although I don’t allow myself to be officially thinking of Christmas just yet, making this now, means that it will taste it’s best during the jolly season. It will make a perfect Christmas gift too!
At the end of the growing season, what better way to use up whatever you have left in the vegetable patch than this gorgeous chutney. If you can blend and stir then you can make this! Try it with cold meats and cheese and you will never buy chutney from a shop again!
You can use whatever tomatoes you like! Green or red ones, whatever you have left over.
Blend your tomatoes, peppers, onions, garlic ,apples and chilli and place into a large pan. Add the sultanas, mustard seeds, salt and all spice. Pour over the malt vinegar. Bring to the boil over a medium heat and cook for 1 hour. Make sure you stir the pan to prevent it sticking to the bottom. The liquid will begin to dissolve and the chutney will thicken.
Add your sugar, mix in and cook for another hour. Keep stirring it!
Once your chutney is cooked, place it into sterilised jars and seal.
- 1 kg Mixed Tomatoes
- 200g Sweet Red Peppers
- 300g White Onions
- 3 Cloves of Garlic
- 1 Chilli
- 1 Thumb Size Piece of Fresh Ginger
- 2 Tsp Mustard Seeds
- 200g Sultanas
- 500g Cooking Apples
- 1 Tsp Flaked Salt
- 1/2 Tsp All Spice
- 575ml Malt Vinegar
- 450g Dark Brown Soft Sugar
- Place tomatoes and peppers into a food processor and blend. Place into a large pan.
- Blend the onions, garlic, chilli and ginger and add to the pan.
- Add the mustard seeds and Sultanas.
- Blend the cooking apples and add.
- Add the salt and all spice.
- Pour over the malt vinegar and bring to the boil over a medium heat.
- Continue to cook over a medium heat for 1 hour, stirring occasionally to prevent the chutney from sticking to the pan. The liquid will dissolve and the chutney will become ticker.
- Add the sugar and mix through, continue to cook for another hour, still stirring.
- Once the mixture is thickened, pour into sterilised jars.
- Once the chutney is cooled you can eat it straight away but for best results leave the chutney in the jars to mature for a couple of months.
Who doesn’t love cupcakes? They are great for any day of the week and these little cakes are just begging to be eaten.
Based on carrot cake, these perfect little portions just taste so good with the Orange Cream frosting. I am trying really hard to stop myself eating the whole lot. Oh but what the hey! I’ll have just 1 more….. or maybe 2….! You may just find me knee deep in them later, munching the lot! I can’t help it, I blame the cupcakes!
Minty, Summery Chicken? Oh yes please! And Cous Cous? Of course! The minty marinade on the chicken makes it taste so complicated because there are so many flavours, but trust me, it really isn’t!
Mix, marinate, cook and enjoy!