This recipe makes about a litre of chutney and filled two and a bit small kilners. a few gratings of nutmeg. 150g dried apricots, chopped into small dice. a generous pinch of sea salt. Place all of the chopped fruit in a large pan along with the ginger, apricots, sultanas, sugar, vinegar and cinnamon. Place all the ingredients in a large saucepan, cover and cook over a high heat for 10 minutes until all the sugar has dissolved. Wash, peel, core and chop the apples into small chunks. Peel, core and chop the pears. Start by peeling and cutting the beetroot and onions into chunks and blitz them a few times in a foot processor until they are roughly chopped (or just chop them yourself). Post was not sent - check your email addresses! So don’t worry if yours turn out looking different, I bet it will taste just as delicious. 200g light brown soft sugar. – 1tsp chilli flakes. 3 large pears, peeled, cored and chopped small. This recipe makes about a litre of chutney and filled two and a bit small kilners. – 500g/2 1/2 cups granulated sugar Simmer the mix over a low heat for an hour making sure to stir half way through. Seal and store. INGREDIENTS 6 USA Pears, chopped (about 3 pounds whole pears), about 9 ½ cups chopped 1 Granny Smith apple, cored and chopped, about 1 ½ cups chopped 1 onion, chopped, about 1 … In this book, Kate focuses on seasons and so the recipes and reading lists outlined are suited to each season of the year. On the hunt for recipe inspiration, we asked award-winning food writer and cook Kate Young to share one of her favourites. 1 teaspoon ground allspice. 1. Dried chilli flakes are used to spice up this apple and pear chutney which lends a delicious textural element and heat without being too overpowering. Apple & grape chutney. As for summer recipes, there a basic tomato pasta sauce, polenta and roasted tomatoes, salads like panzanella, Swedish eggs, potato salad, cheese tart (a selection of recipes that go well on a platter), oyster pie, light summer cakes, desserts etc…. I am definitely planning to try this out with other seasonal fruits too. It can also be separate Christmas dish for vegetarians. Serve in a beautiful bowl as a complement for ham or fish for Christmas dinner. The Little Library Year – by Kate Young (+ a Recipe for Apple, Pear and Chilli Chutney), November Favourites (My Top 15 Recipes for the Festive Season), A Road Trip to Sydney (via Canberra) – Part II, 1 kg eating apples; peeled, cored and diced, 1 tsp chilli flakes (add more if you like more heat). Stir in the apples, pears, vinegar, apple juice, brown sugar, and fresh ginger, cook for 1 minute, then … Kate suggests this one as a seasonal gift and I can’t agree more, especially at this time of the year. Place all the ingredients in a large saucepan, cover and cook over a high heat for 10 minutes until all … 1 small red onion, peeled and finely chopped. Take a look at the behind the scenes film of our recent shoot with actor and comedian, Hot Table: Hélène Darroze at The Connaught. 1 red chilli, chopped very finely If you can be even more patient, leave your chutney for a year and it will also be beautiful flavoured after two years. The apples will give off plenty of liquid, so you don’t need to add any at this stage. Note – As mentioned above, it is important to taste after adding the sugar, vinegar, salt and chilli. But then this turned out so delicious and paired excellent with our Indian dishes too, that it was polished off in less than a week. 2 bay leaves. Rhubarb, Pear & Chilli Chutney. Bring the mixture to a boil over a medium heat, then simmer uncovered, stirring frequently, for 50-60 mins or until the liquid mostly evaporated and the fruits are soft and the mixture is fairly thick. 3 cloves garlic, finely chopped. Kylee Newton’s Christmas apple and date chutney. The changing seasons influence the mood of the photograph too; some of my favourite pictures are that of Kate cooking in her kitchen, a spring picnic spread, harsh shadows of summer and close ups of fresh produce. Nothing beats a homemade gift; think beautifully packaged cordials, jams and sweet treats. Add enough cold water to cover. ( Log Out /  750ml cider vinegar. Add the sliced onion and fry for 5-7 mins until they begin to soften and change colour. Chutney recipes. 1/4 tsp ground nutmeg. So this pairing of food, books and seasons was really exciting as it unfolded as a story in itself. 350ml bottle of cider vinegar. Pear Raisin Chutney is a fingerlickingly delish side for fritters, munchies. She chose this delicious chutney, taken from her new book, The Little Library Year (£25; Head of Zeus), which was released last month and contains over 100 recipes inspired by her favourite works of fiction, all arranged in seasonal chapters. Making chutney is a a great way of preserving a glut of fruit or veg. This cookbook has to be my favourite one of 2019, because it combines two of my most passionate subjects – reading and food. Peel the onions and chop finely. There's lots of other ways to use it too! Bring to a simmer and reduce until thickened, stirring regularly. Smoky Tomato Chilli Chutney makes a … Enjoy it on a cheese platter or with just any meal. Spice a garden glut of fruit with coriander, … If your last jar wasn’t completely full, keep it in the fridge and use it up within a month or so. Since we love cheese platters not just for entertaining, but also our evening snack, I thought this chutney would be a perfect addition. The Little Library Year (Harper Collins) is the second cookbook by Kate Young, a self confirmed bookworm, food writer and cook. Change ), You are commenting using your Twitter account. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. Combine vinegar, sugar, salt and spices in a large pan and stir well to help the sugar dissolve. Have you read any of these books? If you don’t have the time for cooking, we think the book makes a gorgeous gift, too…, “When there are piles of apples and pears in the markets, towards the end of autumn, it feels like a prompt from nature to make this edible Christmas gift. Alternately, spoon into regular jars and refrigerate if you intend to use it up immediately. Roughly cut up the apples then place into a preserving pan, pips, core and all. Finely chop the pepper, onion, chillies and ginger and add them to the pan. 250g sultanas. Perhaps I will include one or two of these as my holiday reading. Measurements could vary based on brands used so taste and adjust as required. The photography by Lean Timms adds another element of joy. Change ), You are commenting using your Facebook account. – 300ml/1 1/4 cups cider vinegar What about you? Recipe by: Erina November 6, 2019 Sauces. The Little Library Year (Harper Collins) is the second cookbook by Kate Young, a self confirmed bookworm, food writer and cook. Peel and grate the ginger. Rhubarb, Pear & Chilli Chutney. 250g pears, peeled and chopped into small chunks. Add the coarsely ground cumin and fennel seeds and sizzle for a minute. After an hour or when the fruits have completely broken down, add the sugar, vinegar, chilli and salt. You know the chillies are there from the heat at the very end of the tasting but it’s not really spicy which makes it a great addition to a cheese platter. Peel the apples and pears with a vegetable peeler then use a sharp knife to remove the core and chop the fruit into bite-size chunks. Place all the ingredients in a Kilner® Preserving Pan set over a medium heat, stirring … Spiced pear chutney 10 ratings 4.6 out of 5 star rating This fruity chutney with pears, sultanas, a hint of chilli, star anise, ginger and cumin is the perfect way to preserve a taste of autumn Keep your chutney at a simmer, stirring occasionally until it thickens- this should take around 2 hours (but keep an eye on it). https://www.greatbritishchefs.com/collections/chutney-recipes https://realfood.tesco.com/recipes/apple-pear-and-cranberry-chutney.html Put everything in a heavy-based pan and combine. This pickle recipe is based on the Italian classic mostarda; make Jamie's pear and chilli pickle at home and enjoy it with ham, pork and chicken. Recipe: quick pear chutney – makes one large jar – 500g/1lb 2oz pears, peeled and finely diced – 1tsp salt This site uses Akismet to reduce spam. Chutneys can easily be made spicy, but even the non-spicy version is packed with so many complex flavors you'll wonder why you didn't make chutney sooner!” says recipe developer Brook Hurst. 250g sultanas. https://www.ocado.com/webshop/recipe/apple-and-pear-chutney/1503 Extra water cut into 1cm … chutney recipes made with tomatoes, apples… 1–3 teaspoons chili... Within a month or so adjust headspace as necessary by adding hot chutney into hot jars, leaving inch. Apple and Pear chutney - a delicious condiment that comes together quickly or veg or! Of fruit with coriander, … https: //www.greatbritishchefs.com/collections/chutney-recipes Ladle hot chutney family. The perfect flavour when the fruits have completely broken down, add the onion... Department of Citrus Walnut and Fig Brie in Croute jams and sweet treats ways to it. 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