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Chutney (Glutney)

Today I’m making chutney.

Going on holiday last week meant that courgettes had turned into marrows, perfect for making “Glutney” from my favourite preserving recipe book Preserves: River Cottage Handbook No.2.

Slipped into the page with the Glutney recipe I found a piece of paper with our own variation written on it, for “Aliss’s Chopped Chutney” so I thought I’d share that recipe here – and the photo it brought back memories of, 5yr old Jorge stirring the huge pan of chutney.

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ALISS’S CHOPPED CHUTNEY

4kg peaches
2kg apples
1.3kg onions
1kg sultanas
24 cloves
200g finely chopped root ginger
8tsp black peppercorns
4tsp coriander seed
2 tsp chopped dried piri-piri (including seeds)
2l white wine vinegar
2kg brown sugar

Put all the ingredients into a big pan, stir well, and bring to the boil.
Simmer for 3 hours or more, stirring occassionally.
The River Cottage Preserves book says: “It’s ready when it’s glossy, thick, rich in colour and well reduced – but with chunks of fruit still easily discernible. It is thick enough if, when you draw a wooden spoon through it, the chutney parts to reveal the base of the pan for a few seconds”.

Pot whilst warm into sterilised jars, packing down with the back of a spoon to remove any air pockets. Seal with vinegar-proof lids and store in a cool, dark place for a couple of months to mature. Use within 2 years.

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