We are chutney monkeys

HUGE chutney making session on Saturday and Marmalade on Sunday, meaning we are now up to 27 jars done and 23 jars to go.... I'm not going to lie to you, this is quite an epic amount of work we've taken on to do this, but, we are genuinely loving doing it and every jar and each recipe has huge great big oodles of love baked in as standard. I only hope the recipients enjoy devouring the contents as much as we have enjoyed making them.

Two of my favourites.........

Spicy Tomato Chutney

Ingredients:

2 large red onions, finely chopped

4 garlic cloves, finely chopped

3 x 800g cans good quality chopped Italian tomatoes

2 cups white sugar

2 1/2 cups apple cider vinegar

2 tablespoons curry powder

1 teaspoon chilli powder

1 cup sultanas

1 tablespoon salt

Method:

Place all ingredients, and freshly ground black pepper, into a large saucepan over medium-low heat. Cook, stirring, for 10 minutes or until sugar has dissolved.

Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 1 hour or until mixture thickens.

Spoon hot chutney into hot sterilised jars. Cover jars with a clean tea towel. Cool completely. Top with lids and label.

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Pear Chutney

Ingredients:

3 lb (1.4 kg) pears

2 cooking apples

1 lb (450 g) onions

1 lb (450 g) seedless raisins

1 teaspoon hot chilli powder or cayenne pepper

1 teaspoon ground ginger

1 garlic clove

1 teaspoon salt

½ teaspoon nutmeg

Juice and grated rind of 2 lemons

1 lb (450 g) soft brown sugar

1 pint (570 ml) white distilled vinegar

Method:

Peel, core and chop the pears and apples. Peel and chop the onions. Crush the garlic.

Put all of the ingredients into a large pan with the vinegar and stir well with a wooden spoon.

Bring to the boil, stirring occasionally. Reduce to a simmer and continue simmering for around 2 hours, stirring occasionally, or until it is thick.

Ladle into hot, clean, sterilized jars, cover and seal.

Label when fully cool.

Makes about 4 lb (1.8 kg) of Pear Chutney.