Stir-up Sunday

I decided this year that I would try making chutneys. After falling in love with some polka dot jars I was sold, these we're going to make great christmas presents for my nearest and dearest (providing they were edible!)

Choosing a recipe was a long drawn out process but once I had decided I began by boiling up my ingredients, sterilising my jars and then sat waiting for the timer to go. Boiling hot, these were put into the pretty jars, sealed and placed at the back of the cupboard for storing.

Then it's a waiting game, 4-6 weeks to be exact. Here's hoping they taste ok.

Here are the recipes I used incase you fancy making some yourself...


Caramalised onion chutney
(made enough for 5 8oz jars)

Ingredients
7 medium red onions
2 medium shallots
1 medium white onion
1 sweet pepper (red or orange; grilled until black, peeled, seeded and diced)
1 red chilli (deseeded and diced)
270ml balsamic vinegar
50ml red wine vinegar
220g dark brown sugar
7cm stick of cinammon
2 fresh bay leaves
1 large sprig of rosemary (leaves picked and chopped)
Olive oil

Preparation time 

25 mins | Cook: 1 hour 30 mins | Extra time: 5 mins

 
1. Peel and chop the onions and shallots into chutney size pieces, add olive oil to a pan add the onions, bay leaves, cinammon and rosemary.

2. Cook for about 20 mins on a low heat until the onions are golden, soft and sticky, add the chilli and pepper cook for a further couple of mins.

3. Add the vinegar and sugar, simmer on a low heat until thick and chutney like.

4. Spoon into sterilised jars. Clean the top with a damp cloth and seal. Ideally leave for 4-6 weeks to develop it's flavour.

Spicy apple chutney 
(made enough for 8 8oz jars)



Ingredients 

225g onions, chopped

900g apples, cored and chopped

110g sultanas, raisins or chopped dates

15g ground coriander

15g paprika

15g mixed spice

15g salt

340g granulated sugar 

425ml pints malt vinegar

Preparation 

1. Put all the ingredients into a preserving pan. Slowly bring to the boil until the sugar has dissolved.

2. Simmer for 1½-2 hours, stirring from time to time to stop the chutney sticking to the pan.
 

3. When it is very thick and you can draw a wooden spoon across the base of the pan so that it leaves a channel behind it that does not immediately fill with liquid, the chutney is ready.

4. Spoon into sterilised jars. Clean the top with a damp cloth and seal. Ideally leave for 4-6 weeks to develop it's flavour.

Enjoy!