Champions chutney

Okay, tenuous link in the title because it’s Wimbledon men’s finals day, but this chutney is seriously for winners. I made a big batch of chutney a few weeks ago that just didn’t make the grade. So I’ve spent time trying out some tweaks this week. The result is this really sunny, crowd pleasing chutney. It’s a gem, delivering an intensity of flavour and a wonderful warmth with every bite.

Champions chutney

To make around 3 x 500ml jars as shown above, you will need:

  • 1 tablespoon coconut oil
  • 5 garlic cloves
  • 1 white onion
  • 200g chopped aubergine
  • 600g chopped ripe tomato (I used big fresh tomatoes)
  • 200g runner beans chopped into 1cm pieces
  • 800g chopped courgette
  • 3 tsp cumin
  • 1 tsp mustard seeds
  • 1 tablespoon poppy seeds
  • 1 tsp hot chilli powder
  • 200g honey
  • 350ml cider vinegar
  • A little seasoning

To make:

  1. Fry the onion and garlic in a large heavy duty pan for a few minutes until soft and translucent.
  2. Add the spices and seeds then fry together for 2 – 3 minutes.
  3. Add the chopped vegetables. The size of the these depends on your own preference. It’s nice to have some chunkiness to a chutney, but you don’t want it too rustic. Give everything a good stir before pouring in the honey and vinegar. The liquid should just cover the vegetables.
  4. Let the chutney come to a boil, give it a good old stir and then turn down to a constant simmer, with the lid off. You need the liquid to evaporate over the next 1 1/2 to 2 hours and the vegetables gently soften. You can’t leave it to its own devices for the whole time. You need to give it the occasional thorough stir. Towards the end you’ll need to keep stirring to make sure it doesn’t dry out or start sticking.
  5. The chutney is ready when the liquid has reduced right down, leaving you with a thick sumptuous pot of sticky vegetables.
  6. Once you are happy, pop on a lid and leave to cool. Then re taste and check seasoning, before adding to jars. Make sure you stir well and distribute evenly in the jars.

I was lucky enough to pick my own vegetables for this chutney from the most idyllic working farm in Andalusia. The care and attention taken to nurture the produce is amazing. It undoubtedly makes a difference to the taste and romance of every dish made from such a wonderful place.

Spot the three of us in the sunflower field. Magical x

Sunflower_1

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