Chutney recipes from my 'guest' on BBC Coventry & Warwick radio

I have created both of these recipes &  I've modified & tweaked them over the years. They are both really versatile & you can change spice mixes & fruit content. One thing to bear in mind is to try & balance your flavours, do this by keeping ratios of ingredients the same. You could add in plums & remove some apple, or cut down the courgettes & add in some squash or pumpkin. Just don't go over the top with onions.

The chutney recipe that was broadcast


500g of each courgettes & onions, (1cm dice, sprinkled with 1 T spoon of salt, cover & leave overnight)
500g bramley apples (1cm dice)
150ml malt vinegar
400g sugar (white or brown)
1/2 T spoon of each paprika, cinamon, cumin, corriander

Method
After the salting, rinse off the veg, drain.
Simmer all vegetables & apples in a large pan with the sugar & vinegar for around 45-60 mins until sticky
Place in sterilised jars & ideally leave for 4-6 weeks to mature (if you can resist!)

Dark mixed (branston type) pickle

800g mixed veg 1cm dice (carrot, swede, onion & courgette)

200g 1 cm diced dessert apples

800g cooking apples

700ml malt vinegar (plus a little for later)

500g brown sugar

1 tsp salt ( or to taste)

1 tspn of ground ginger, paprika,cinamon & mustard seeds

1-2 dessert spoons of flour

6-8 jars

Method

Place the diced veg in a suitable bowl & sprinkle with a teaspoon of salt, mix through, cover & leave for 12 hours.

Now mix in the diced apples & leave for another 12 hours.

Rinse off the veg with cold water & drain.

Place the cooking apples, sugar & vinegar in a suitable sized pan & simmer with the spices for ten minutes.

Mix a little cold vinegar with the flour to a paste, whisk this into the spiced vinegar & cook for around 2-3 minutes. it needs to be the consistancy of double cream.

Stir in all of the prepared vegetables, cook for a couple more minutes & then place into sterilised jars, seal the lids & leave to mature for about 6 weeks or as long as you can resist!

Both go brilliantly with a ploughmans type lunch, great in a cheese sandwich, or dare I mention it really nice with cold meats or leftover christmas turkey! If you make it now, it'll  be really well matured. 

Enjoy!