Hugh Fearnley-Whittingstall’s Glutney
Ingredients
- 675g courgettes and marrow or pumpkin, peeled and diced into 1cm pieces
- 675g over-ripe tomatoes, skinned and chopped
- OR
- 675g over-ripe plums, stoned and chopped
- 675g bruised or shrivelled apples
- 250g onions, peeled and roughly chopped
- 375ml white wine or cider vinegar
- 200ml water
- 1/2 tsp dried chilli flakes
- 1/2 tsp ground ginger
- 1/2 tsp each of cloves, black peppercorns and coriander seeds
- 1/2 tsp salt
- 250g raisins and other dried fruits
- 250g light brown sugar
Method
- 1
Place all ingredients into a large, heavy pan. Make up a spice bag by tying the spices into a square of muslin. Add to the pan, pushing it to the middle.
- 2
Heat gently, stirring occasionally to dissolve the sugar. Bring to the boil slowly then simmer on a low heat for about one hour, stirring regularly to stop it burning on the bottom of the pan.
- 3
The chutney's ready when it’s rich, thick and reduced, and when it parts to reveal the base of the pan when a wooden spoon is dragged trough it. If it starts to dry out before this stage, add a little boiling water.
- 4
Place in sterilised jars with plastic coated screw top lids while still warm but not boiling hot.
Hugh Fearnley-Whittingstall’s Glutney was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
New recipes
Pick-me-up in a Glass
- Serves:
- 2
- Ready in:
Mediterranean Couscous
- Serves:
- 2
- Ready in:
Leafy Salad with Pomegranate Dressing
- Serves:
- 4
- Ready in:
sign up to our
follow us on twitter!
- 675g courgettes and marrow or pumpkin, peeled and diced into 1cm pieces
- 675g over-ripe tomatoes, skinned and chopped
- OR
- 675g over-ripe plums, stoned and chopped
- 675g bruised or shrivelled apples
- 250g onions, peeled and roughly chopped
- 375ml white wine or cider vinegar
- 200ml water
- 1/2 tsp dried chilli flakes
- 1/2 tsp ground ginger
- 1/2 tsp each of cloves, black peppercorns and coriander seeds
- 1/2 tsp salt
- 250g raisins and other dried fruits
- 250g light brown sugar
- 1
Place all ingredients into a large, heavy pan. Make up a spice bag by tying the spices into a square of muslin. Add to the pan, pushing it to the middle.
- 2
Heat gently, stirring occasionally to dissolve the sugar. Bring to the boil slowly then simmer on a low heat for about one hour, stirring regularly to stop it burning on the bottom of the pan.
- 3
The chutney's ready when it’s rich, thick and reduced, and when it parts to reveal the base of the pan when a wooden spoon is dragged trough it. If it starts to dry out before this stage, add a little boiling water.
- 4
Place in sterilised jars with plastic coated screw top lids while still warm but not boiling hot.
Hugh Fearnley-Whittingstall’s Glutney was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
