A deliciously simple, yet very tasty Christmas Chutney recipe with a splash of Taylor Fladgate’s Ruby Port to enhance the fruit flavour. Ideal with left-over turkey or cold meats during the Christmas period. Also particularly good with a ploughman’s lunch and a glass of Late Bottled Vintage!
A sua pontuação:
450g onions peeled and chopped
5 tbsp water
900g cooking apples, peeled, cored and chopped
700g pears, peeled, cored and chopped
85g dates or prunes stoned and chopped
570ml of cider vinegar
1 tsp salt
1 tsp ground cinnamon
1 tsp cayenne powder
A splash of Ruby Port
Put the onions and the water in a large heavy-based pan. Bring to the boil and simmer until soft.
Add the apples and pears and continue cooking gently for 15-20 minutes. Add the dates/prunes, salt, spices and half the vinegar. Cook, stirring occasionally until the mixture thickens.
Add the sugar and the rest of the vinegar, along with the Port, stirring until the sugar dissolves. Continue to simmer until the chutney becomes really thick. Stir occasionally.
When ready, pot and seal in sterilised jars and leave to mature for a couple of weeks.