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Good with cheese…

October 22, 2012

The chutney’s made and the house smells like a pickle factory – well almost. The doors and windows have been open a lot. This chutney is going to be quite spicy. I used home grown onions, garlic, tomatoes, apples and chillies all courtesy of the beloved (who’s increasingly feeling  that he is misrepresented in this blog – perish the thought!). It’s a nice recipe if you have a surfeit of green tomatoes – not too vinegary; sweet and spicy.

“Never mind chutney” said the beloved, “When are we going to do something with the chillies?”

Into a large pan put one and a half pounds of green tomatoes (it doesn’t matter if some of them are red), roughly chopped; a pound of apples, peeled cored and chopped weight (this means I get to use my rather splendid apple peeling and coring gadget); 8oz of onions – or a mixture of onions and garlic, peeled and chopped, and a tablespoon of salt. I added one chopped Dorset naga chilli and then, because it didn’t taste overwhelmingly hot, I added two chopped apache chillies – all with seeds, though there were only a few seeds.

Put the lid on the pan and bring the mixture slowly to the boil and then simmer for about 20 minutes until it’s soft. Add 1lb of soft brown sugar, or a mixture of white sugar and dark brown sugar; the juice and thinly pared rind of a lemon, and 8oz cider vinegar. Stir until the sugar’s dissolved.  Add 2 teaspoons of yellow mustard seeds, 2  teaspoons of cumin seeds and then simmer the mixture for 30 minutes or so until the mixture’s thick and the liquid’s evaporated a bit – or until the neighbours call round and ask what you’re making. Pot the chutney into sterilised jars.

I was working on the assumption that because chutney has sugar in it, and sugar was used in the original scoville scale method to neutralise chilli heat, the chutney wouldn’t be all that hot.

Sometimes assumptions can be quite misleading.

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