Greengage Chutney

Gingered Up with coriander, cardomom, black pepper and fresh ginger this chutney is hot and fruity!

Ingredients

Greengages , Fresh
4lb
2 kg
Onions (medium) , Peeled and chopped
1lb
450 g
Apples, Cooking
1lb
450 g
Vinegar, Cider
30 fl oz
900 ml
Sugar, Soft Brown
24 oz
700 g
Fresh Green Chilli
1 each
Coriander Seeds , Whole
1 tbsp
Garlic Clove , finely chopped
2 each
Ginger, Fresh Root, finger sized , Peeled and shredded
1 each
Sea Salt
2 tsp
Black Peppercorns , Whole
2 tsp
Cinnamon Stick
1 each
Allspice Berries, whole
2 tsp
Star Anise
1 each
Cardamom Pods, Whole
2 each

Method

Rinse the greengages if they need it, drain well and count into a large pan Pour in the vinegar Place over a low heat while you peel and chop the onions fairly small Peel and core the apples, chop to the same size as the onions and add both to the pan De-seed the chilli and slice thinly, peel and slice the garlic as well - add to the pan, giving it a stir Peel the ginger, slice thinly, then into thin strips - add to the pan Make up the spice bag - either a small square of muslin or an actual bag - with the black peppercorns, allspice berries, cinnamon stick, star anise and cardamom pods Add the yellow mustard seeds, the coariander seeds and the made up spice bag Turn up the heat to medium and stir all of the ingredients together in the pan Bring up to the boil and then reduce to a simmer, cooking until all of the contents are soft and melding together Stir in the sugar and the salt and then leave to cook on, stirring from time to time
Lift out the stones onto a plate until you have found all of them and have the same number as the greengages that you started with
Lift out the stones onto a plate until you have found all of them and have the same number as the greengages that you started with
Wash your jars and place upsidedown in a warm oven to dry and sterilise
When the chutney is cooked to your desired thickness, lift the pan off and pot up into the warm and sterilsed jars
When the chutney is cooked to your desired thickness, lift the pan off and pot up into the warm and sterilsed jars
Store for around 4 weeks to allow the flavours to develop then enjoy with some good cheeses or cold meats

How long will it take to make?

Preparation time:
Cooking time:
Total time:

How much?

aound 11 x 340g/12oz jars

Look after it

mature 3-4 weeks before eating, store out of direct light and use within 3 months once opened
Chutney Chutney

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Greengages

Onions (medium)

Apples, Cooking

Mustard Seed, Yellow

Ginger, Fresh Root, finger sized

Star Anise

Cardamom Pods, Whole

Chutney recipe published by
Nutrition facts: 0 Calories