The word chutney comes from the Hindi word chanti which is traditionally a relish made from fruits and spices, this one is a delicious mix of the fruit and spices perked up with cider vingear and toned down again with Demerara sugar. I have been making it to accompany curries that I have been making and selling at Upper Gardner Street market. I am sure it like most preserves this would mellow with age however it is equally good served within a few days. Luckily as I am neither organised or patient enough not to tuck in.
Preservation methods if followed carefully seem to be very simple. I always had a bit of fear attached to jam and chutney making though recently have been making some great relishes and the fear has flown.
To make 1 large and 1 small kilner jar you need 2 pineapples, 3 bramleys, 2 tsp turmeric, 2 tsp mustard seeds, 200ml cider vinegar, 300g Demerara sugar, 6 star anise, 8 cloves and 3 cinnamon sticks.
In this recipe the ingredients are all prepared by measuring, weighing and chopping then simply place in a pan and brought to a boil and simmered until soft and pulpy which takes about 45 minutes to an hour.
Wash in soapy water your jars and dry in a very low oven
Ladle your pulp into the clean jars.
This works with curry, cheese, cold meats and would according to Miss Lawson make a good coronation chicken.