A hearty fruit chutney made with a selection of vegetables as well as apples, dates and a lashing of real ale. Sweet and sticky, this makes a great accompaniment to a cheese selection over the festive season.
- 400g onions, peeled and finely sliced
- 250g swede, peeled and chopped into 5mm pieces
- 250g apples, peeled, cored and chopped into 1cm pieces
- 150g cauliflower, broken into tiny florets
- 2 large garlic cloves, peeled and crushed
- 100g stoned dates, finely chopped
- 150g tomato purée
- 300g demerara sugar
- 50g dark Muscovado sugar
- 250ml malt of cider vinegar
- 2 heaped tsps of English mustard powder
- 2 heaped tsps of ground mace
- 1 heaped tsp of salt
- ½ tsp of freshly ground black pepper
- 250ml of traditional ale, bitter or stout (not lager)
Making the chutney
- Place every ingredient but the ale into a large pan along with 500ml water. Gently simmer on a low heat, stirring constantly until the sugar has completely dissolved.
- Continue to cook for an hour to let the liquid reduce.
- Remove the pan from the heat and pour in 250ml of the ale into the pan, then put back onto a low heat for 30 minutes.
- Put the chutney into the sterilised jars and ensure there are no air pockets in the mixture then seal with vinegar and proof lids.
Store for 4-6 weeks before opening.