Friday, August 24, 2007

Chilli-Ginger Greengage Chutney

This is yummy. If you can face it, halve the greengages and take the stones out, otherwise, just leave them in and warn people not to swallow them. Leave at least a couple of months before eating. With cheese.

Makes 12 jars

1.75kg greengages
3 Bramley apples, cored and chopped
large hand of ginger, peeled and chopped
3 onions, chopped
500g small sultanas or raisins
6 garlic cloves, crushed
6 red chillies, chopped, seeds and all
2 tbsp of mixed whole spices, eg mustard, coriander, cumin, allspice, cinnamon stick, star anise, cardamom pods
1 tsp peppercorns
1 tsp sea salt
1.5litres white wine vinegar
1.2 kg sugar

Place all in a large pan and bring to the boil. Simmer gently for 2 hours or so until the liquid has evaporated. Pot into warm sterilised jars and seal.


Rob said...

I need this with my sausage pie!

Tony said...

Sounds really nice. Great way to use up the rest of our greengages.

Sheryl Parsons said...

Tried this and it's wonderfull! I'm wondering though about the amount of spice to use. Are you measuring equal amounts of the various spices, mixing and then using 2 tablespoons, or is it 2 T each? Thanks!