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CHILLI CHUTNEY

October 22, 2012

INGREDIENTS

Chopping Figs

1 kg squash/marrow diced
750 g apples, peeled, cored and diced
250 g red onions, peeled and diced
250 g dried figs, chopped – I use the soft ready to eat ones
2 tsp dried chilli flakes
1 tsp mustard powder
1 tsp ground black pepper
500 ml cider vinegar
500 g light soft brown sugar

METHOD

Put all the ingredients into a preserving pan and bring very slowly to the boil stirring occasionally
Let the mixture simmer uncovered for 2 – 3 hours. You do need to keep an eye on it and stir it regularly to ensure it doesn’t burn.
It’s ready when it is glossy, thick, rich in colour and well reduced.
When you draw a wooden spoon through it the chutney should part so you can see the base of the pan.
Put the chutney into sterilised jars while still warm.
Pack down to remove any air pockets and seal with vinegar proof lids.
Store in a cool dark place.

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