Tuesday, March 16, 2010

River cottage Chutney

We are big fans of Hugh Fearnley Eat-it-all, oops I mean Whittingstall. He's a guru, an inspiration...well maybe not quite that good, but he's good. We love the River cottage series and have most of them on DVD.
I especially like his recipe for River cottage chutney, it's easy, just shove everything in a pot, simmer to within and inch of it's life and stick it in jars.
To be able to achieve this you will need:

1kg marrow or overgrown courgettes ( I had a bit of a mix of bothe plus cucumber), diced
1kg tomatillos or green tomatoes, peeled and diced (I didn't peel them)
500gm cooking apples( I used some granny smiths and some pears)
500 grams sultanas ( I had 400 gms and made up the weight with another pear)
500 gms brown sugar
600ml white wine vinegar (I used a mix of malt, apple cider, white and wine vinegar)
2 teaspoons dried chilli flakes
pinch salt

For the spice bag:
25 gms dried ginger pieces
12 cloves
2 tsps black peppercorns
1 tsp coriander seeds
Note: last time I used a bag I think it restricted some of the flavour, instead I used from my spice cupboard:
2 tsps ground ginger
1 tsp ground cloves ( be careful with cloves I think the flavour can be overpowering)
2 tsps ground black pepper
1 tsp ground coriander

Put everything in a large heavy saucepan and bring slowly to a boil, stirring occasionally. Reduce heat and simmer, uncovered, for about 2 hours. Stir occasionally so it doesn't burn on the bottom of the pan.
The chutney is ready when it is rich and thick; if you draw a wooden spoon along the bottom through it, the mixture should part to reveal the base of the pan.
Put into sterilised jars.
Ready to use in two weeks, but much better if left for at least two months.

This goes great with anything, it's delish!


  1. Oh love Hugh will definitely make this chutney....Thanks

  2. You'll love it, by not using the spice bag make it taste nice and spicy.

  3. Anonymous11:37 pm

    He's making off with 2 of your piglets!

    I will make it with a chilli or three,

    Fanks for sharing, Susie-Bluesie!

  4. Good grief! So he is! Oi Hugh yer bugga, gimme me pigs back! lol

  5. Hi Sue, I came over to your blog searching for this recipe from DTE, and here it is! I am a big fan of Hugh and love his shows, I will definately save this recipe to make soon..lots of green tomatoes and zucchini growing here, perfect way to use them up! Thanks for sharing the recipe, Christine. (seedling@dte)

  6. This looks wonderfully easy and I am inspired to buy the book.. I used to preserve 20 odd years ago and never water bathed anything, After a very long break I am happily returning to the homemade brigade but now it seems to be the norm for everything to be plonked in boiling water for hours.. do you water bath these bottles?
    Love your blog too..

  7. Hi Christine and Wendy. It is a lovely chutney and Hugh is da man! And yes it is easy Wendy, I don't water bath the jars, I put them in the dishwasher, lids in the cutlery thing, no detergent and wash them. I time it so when the chutney is ready to be bottled the jars come out of the dishwaher nice and hot, pour the slightly cooled chutney in the jars, pop on the lid and then as it cools the lids pop in and they seal themselves, easy! I like easy!


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