Quite often I have chutneys that are far too rich and dark and really take too much flavour away from cheese - my favourite 'goto' snack. This recipe hits the spot exactly!
Ingredients:
- Large onion (or red onion) - chopped
- 800gms of tomatoes - chopped
- 2 off eating apples - peeled, cored and chopped
- 4 cloves of garlic - crushed
- 125g of light muscovado sugar
- 1 tsp of ground ginger
- 1/2 tsp of ground mixed spice
- 1/4 tsp of ground cloves
- 250ml of cider vinegar
In a pan put all of the ingredients in and stir well. Heat gently and bring to the boil and and simmer well for 1.5 to 2 hours, stirring occasionally. When the mixture reaches a thick stage (moist but not wet), spoon into sterlised jars and seal. Allow to cool.
The chutney is best left for a week or so but if you can't wait......
Serve with crunchy cheddar and a crusty loaf.
No comments:
Post a Comment