There are some things in life that just work together. Rice and curry, rhubard and custard, scones and jam and one of my favourites: Cheese and Chutney. Earlier this year I made the most delicious Sri-Lankan Spiced Plum Chutney which has definitely aged beautifully. Today inspired by a pile of red onions I got up early (thanks to the little one) and we set about making this delight. It’s pretty quick to make and only has a few ingredients (if you have the onions you’ll probably have the rest too).
We’ve made ours as Christmas gifts. I’m planning on making a few homemade hampers for friends: chutneys, jam, biscuits and truffles perhaps. Makes a great present for anyone on a special diet as it’s gluten free, wheat free, egg free and nut free 😉
9 red onions
4 cloves garlic
1 tbsp olive oil
4 tbsp white wine vinegar
4 tbsp balsamic vinegar
4 tbsp white sugar
4 tbsp dark brown sugar
Peel and quarter the onions, peel the garlic, then either finely chop or use a food processor to do this for you.
Heat a large pan, add butter and oil, then cook the onions and garlic for 5 minutes.
Add the vinegar and sugar, stir well and bring to the boil.
Reduce the heat to a simmer and leave for about 30 minutes until it thickens.
Taste – add more sugar/vinegar to taste and add salt to taste.
Pot up in sterlised jars. These quantities made about 6-7 jars.
Although this can be eaten straight away it’s a lot better if you keep it a couple of weeks first. I can’t wait to eat mine!
We’ve had a right plum glut this year, after making much plum jam I decided something else was needed. We love a good chutney….along with cheese, fresh salads and maybe a little wine. For me a chutney needs to be thick, fragrant and a bit spicey, so here is my take on a chutney recipe, inspired by my Sri-Lankan roots. I’ve added in some spices from the Spice Isle.
It took me flipping ages to make, but having tasted it I can say it was well worth it. A labour of love to make and a labour of love to eat.
Sri-Lanka Plum Chutney Recipe:
1 kg plums – halved and destoned
2 large cooking apples peeled and chopped
2 large onions finely chopped
4 garlic cloves crushed
250g dried prunes
500g brown sugar
1 cinnamon stick
1 heaped tsp mixed spice
1 tsp ground cardomom
1/2 tsp groound cloves
1/4 tsp cayenne pepper
575ml malt vinegar
Chop, destone and crush all the ingredients – it’s a lot of prep but put on some music and dance whilst you do it 😉
Place in a large pan and bring to the boil.
Reduce to a simmer and cook for 2 hrs or until thick enough to leave a trail when you run a wooden spoon through it. Be warned, the chutney will thicken a bit more once you put it in jars.
Keep stirring occasionally as it simmers.
Taste before potting up, add extra cayenne if wanted.
Pour into sterilised jars and seal. This will improve over time and keep for at least a year.
A little while ago the lovely Hampshire Chutney Company sent my 2 of their chutneys to try. Excitedly I opened the well wrapped parcel to find…
1. Atul Kochars Pumpkin Festival Chutney
2. Caramelised Carrot Chutney
Now I love a good chutney, they can really add that extra something to a dish. Plus I love local produce – so this was already a winning combo. I’ve spent the past few weeks trying these babies out with a whole range of foods. My favourite chutney has to the the pumpkin one. Why? Well I love a bit of spice and this has just the right kick for me, it’s great with almost everything! I’ve had it with cheese, curry, sandwiches, with sliced apple and it’s been super tasty with all of these. I love the pumpkin seeds that are in it and the chunky texture.
The carrot chutney is quite a sweet one, I’m not known for my sweet tooth but I did enjoy this with cheese or in a sandwich. My toddler really enjoyed it and the husband sampled it with a cheese board. If you have a sweet tooth this is a great way to get some extra flavour in and I love the fact that it is literally jam packed full of carrots!
So if you like a bit of chutney why not pop over and say hello to the Hampshire Chutney Company and tell them I sent you 😉
Disclaimer: this is not a paid review, all views are my own.
Freelance Dietitian specialising in helping those with Eating Disorders and a Media Spokesperson for the profession.