Incredible Rosemary Moon's chutney recipes | Incredible Edible Todmorden | Blogs

Incredible Rosemary Moon's chutney recipes

Last update: 11.10.13 First posted: 11.10.13 by in

More wonderful moonbite treats.

Rosemary shares some real autumnal recipes

It’s time to make chutney as tomatoes give upon their quest to turn red and there are odds and ends around the veg beds needing a sense of purpose. All these chutneys will bring cheer to your winter sandwiches, meat pies and bakes like Shepherd’s Pie. The bright tastes on your winter plates!

FRUITY APPLE CHUTNEY

Makes about 6-7 × 500g jars

A long-term favourite chutney and unusual as it has no salt in it. Just a fabulous, fruity flavour.

1.5kg Bramley apples
1.5kg onions
2 lemons
500g sultanas
750g sugar
568ml bottle distilled malt vinegar

1 Prepare the ingredients, slice the apples and chop the onions. Grate the zest from the lemons into a preserving pan, squeeze in the juice and add all the remaining ingredients. 2 Bring to the boil, stirring until the sugar has dissolved, then cook slowly until the chutney is well reduced. Pot into clean warm jars, seal with vinegar-proof lids and label.
The slower you cook this, the darker the colour will be.

AUTUMN HARVEST CHUTNEY

Makes about 4 × 500g jars

This is rich in flavour and in colour. You can use whatever fruit and veg you have to hand: the more the merrier flavour-wise. You could add some blackberries too!

2 kilos mixed autumn fruits; apples, pears, rhubarb, pumpkin
1 kilo onions
500g mixed dried fruits; stoned dates, crystalised ginger, sultanas
50g fine sea salt
1kg demerara sugar
568ml bottle distilled malt vinegar

1 Prepare the fruits and onions, then roughly chop or slice them. Finely chop the dates and ginger.
2 Place all the ingredients in a large preserving pan and heat until the sugar has dissolved, stirring occasionally. Cook for about 1 hour, until reduced to a thick pulp.
3 Pour into warm jars. Seal with vinegar-proof lids and label.

GREEN TOMATO CHUTNEY

Makes about 5 × 500g jars

Essentials for a good green tomato chutney are lots of spice and lots of salt. There are no typos here! Cook this for as long as it takes to thicken the mix before you add the sugar or it will just be too watery.

1.25kg green tomatoes
750g onions
500g cooking apples
75g fine sea salt
55g jar black mustard seed
2 × 20g jars coriander seed 1 tsp cayenne pepper
568ml bottle distilled malt vinegar 1kg sugar

1 Roughly chop the tomatoes, onions and apples. 2 Place all the ingredients except the sugar in a large preserving pan and stew for about 1 hour, until reduced to a thick pulp. 3 Add the sugar, stirring until it has dissolved. Boil rapidly until the chutney has thickened slightly, then pour into warmed jars. Seal with vinegar-proof lids. Clean the jars and label when cold.

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