MARY BERRY'S CHRISTMAS CHUTNEY
A perfect match for cheese and cold meats, and delicious in turkey sandwiches
Provided by Mary Berry
Categories Condiment
Time 2h30m
Yield Makes about 2.5kg/6lb
Number Of Ingredients 10
Steps:
- Peel the tomatoes - prick them with a sharp knife, place in a bowl and cover with boiling water. Leave for a few seconds then drain and cover with cold water. The skins will now come away easily.
- Chop the tomatoes and aubergine and seed and chop the peppers. Put in a large heavy-based pan with the onions and garlic and bring to the boil. Cover with a lid, lower the heat and gently simmer for about one hour, stirring occasionally, until tender.
- Tip the sugar, vinegar, salt, coriander, paprika and cayenne into the pan and bring to the boil over a medium heat, stirring, until the sugar has dissolved. Continue to boil for 30 minutes or so, until the mixture achieves a chunky chutney consistency and the surplus watery liquid has evaporated. Take care towards the end of the cooking time to continue stirring so that the chutney doesn't catch on the bottom of the pan.
- Ladle the chutney into sterilised or dishwasher-clean jars (Kilner jars are ideal) and top with paper jam covers. Seal the jars while still hot. Leave to mature for at least a month in a cool dark place.
RED ONION CHUTNEY
This red onion chutney calls for minimal sugar, allowing the flavourful spices and caramelised onions shine through to make a sweet but savory spread, side dish or dip!
Provided by HurryTheFoodUp
Categories Appetizers Dips & Sauces
Time 35m
Number Of Ingredients 7
Steps:
- Finely dice the red onions and chilli pepper. Grate the garlic.
- Heat up the olive oil in a large pan and cook the onions and chilli pepper for fifteen minutes on medium heat. Stir frequently so it doesn't stick or go brown.
- Add the garlic, salt, sugar and pepper. Cook for another five minutes.
- Add the balsamic vinegar and bring to the boil on a high heat. Stir well and consistently until the vinegar has evaporated.
- Turn off the stove and let the chutney sit and cool for another five minutes.
Nutrition Facts : Calories 185 kcal, Carbohydrate 21 g, Protein 1 g, Fat 10 g, SaturatedFat 1 g, Sodium 12 mg, Fiber 2 g, Sugar 14 g, ServingSize 1 serving
RED ONION CHUTNEY
This rich red onion chutney is easy to make and will enhance any salad - or try serving it with warm goat's cheese on toast.
Provided by Good Food team
Categories Buffet, Condiment, Lunch, Snack, Supper
Time 45m
Yield Makes about 850ml/1½pts
Number Of Ingredients 5
Steps:
- Place the onions and sugar in a saucepan, cover and cook over medium heat until soft, about 10 mins. Pour in the red wine vinegar and red wine, then simmer uncovered until the liquid has reduced and the mixture is sticky, about 10 mins more. Add the grenadine syrup and mix well. Leave to cool, then transfer to a sterilised jar and seal.
Nutrition Facts : Calories 24 calories, Fat 1 grams fat, Carbohydrate 5 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.01 milligram of sodium
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