Glutney Chutney
The original recipe for Glutney chutney comes from Hugh Fearnley-Whittingstall. He repeated it recently in an article in the Guardian on recipes suitable for a courgette glut. It’s an excellent recipe and very versatile. The vegetables can be varied according to what you have available and the spices can be experimented with as well.
Here is my version of the recipe which fills 4-5 average sized jam jars. I scaled down the original quantities so they would fit into my largest pan. Other vegetables which can be substituted include, green beans, cauliflower, carrots, kohl rabi, peppers, celery etc.
GLUTNEY CHUTNEY
(Fills 4-5 jars)
1ib courgettes (diced into very small pieces)
1lb green or red tomatoes (skinned & diced) or plums (diced)
1lb apples (peeled & diced)
8oz onions (peeled & diced)
8oz sultanas or raisins
8oz brown sugar
12 fl oz malt vinegar + 9 fl oz water
2 cubes frozen ginger (or 2 inches of fresh ginger peeled & finely diced)
2 teaspoons chilli flakes (or 2 chopped fresh chillies)
½ tsp ground cloves
1 tsp ground black pepper
1 tsp ground coriander
½ tsp ground mace or nutmeg
1. Put all the ingredients into a large pan.
2. Bring to boil and simmer uncovered until reduced to a thick mix. Stir occasionally to keep from sticking. It should take around 3 hours. Test by scraping a wooden spoon across the bottom of the pan. If the pan bottom shows clear for a while before the chutney slowly fills the gap then it is ready. (In other words there should be very little thin liquid sloshing around).
3. Put into warm sterilised jars and seal.
4. Once the jars have cooled check the lids are still secure and then label. Store in a cool place. Chutneys improve in flavour if kept for at least a couple of weeks before use.
Here is what it looks like after 1 hour of simmering.
After 2 hours I did the “is it ready test”. Excuse the blurry picture. It’s difficult to stir and take a picture of a fast disappearing pan bottom - never mind the steam fogging the lens!
Here is the finished result which keeps very well. I use recycled jars so they are of slightly different sizes.
5 comments
I’m never sure how much I like chutney . . . and when I do, I like it with cheese . . . and I’m trying to cut down on cheese eating (I like that too much!) . . . but the idea of chutney . . . and the idea of making chutney . . . and the smell of chutney . . . and the sense of history behind chutney . . . it’s so good!
Lucy
PICTURES JUST PICTURES
I did a bit of an aaaaarrrrrrgggggghhhhh when I first saw this as I’ve had this recipe in a post in my special blog charity fundraising project which is going to be launched next month. I thought about substituting another recipe, but this one’s so good I still want to include it. So instead I’d like to ask you a favour - could I possibly have a copy of your lovely jars of Glutney photo please? It’s going to save me a mega amount of time in making my own to post a similar photo. Time that I really need to write the 20 odd articles needed for the blog. Of course I’ll credit your photo. Please, please, please?
Hi thanks for the green light re use of photo. Would you mind emailing a copy? I could link to your site instead, but this can create problems with your site’s loading speed if loads of people (known and/or unknown) do lots of it and I wouldn’t want to create an issue for you.
My email address is vegplotting@gmail.com
Many thanks!
Have a great weekend
This recipe looks great and just what I have been looking for, however do you think you could use a white wine vinegar instead of malt as I have to follow a gluten free diet so Malt Vinegar is off limits for me!
Alithefrog - Yes, any vinegar would do. Malt is usually used because chutney is dark in colour and rich in flavour (like malt vinegar) but other vinegars would produce the same result. I’m glad you find the recipe useful!
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