By Lyn Funnell
I love making chutney. I find it very therapeutic.
You can make chutney out of just about any fruit and vegetables. And recipes are just guidelines. You don’t have to be too fussy about the exact weights.
As I had a glut of local pumpkins and apples I made this recipe, combining several recipes together.
Halloween and Pumpkins – Unknown Kent & Sussex Magazine
Approx 1.25 (2 ½ lbs) pumpkin. I used cooked pumpkin as it’s easier.
750g (1 1/2lbs) apples, peeled, cored and chopped
2 medium sized onions, peeled and chopped
1tsp dried chillies
Approx 6 tomatoes. More is OK.
½ litre (1pt) malt vinegar. Use more or less if needed; just enough to cover the ingredients
1tsp salt
500g (1lb) sugar. Use whatever sugar you like. I use mainly white, then I add a touch of brown sugar for colour and flavour
All herbs are optional.
A dash of cloves
A dash of black pepper
A dash of coriander
A dash of mace
Bring all the ingredients except the sugar to the boil, stirring from time to time with a wooden spoon.
Reduce the heat and simmer until the ingredients are soft; Approx 20 minutes.
Add the sugar, stir it in and return to the boil.
Turn the heat down again and simmer until most of the liquid has evaporated and the mixture is thick. Stir it often with a wooden spoon.
I then blitz it with a hand mixer as I like my chutneys smooth.
Keep heating it if necessary, stirring it from time to time.
Be bold. It shouldn’t burn and you want it really thick.
I have a jam thermometer which I use to check the temperature.
Pot into clean, sterilised jars and place the lids on.
Chutney does improve if you let it mature for a few weeks and will keep for up to 2 years.
Pumpkin Smoothy.
This makes a delicious smoothy.
I large chunk of roasted pumpkin
2 bananas
A generous scoop of runny honey
A couple of tablespoons of All-bran
Milk to fill up
Blitz the lot in a juicer until smooth.
Make plenty in one go as it will keep in the fridge.
