MAKE YOUR OWN PUMPKIN AND APPLE CHUTNEY
with my eye on the prize – I have to carefully consider how long I can leave my crop to ripen on the stem before cheeky squirrels execute a dawn raid.
With a bit of planning, however, much of our harvest can be enjoyed for months to come. Putting food in the fridge and freezer, for example, will slow down the growth of bacteria that could cause it to spoil. But traditional methods of preservation take a bit more effort – as they rely on us removing moisture from fruit and vegetables. We have to dry, cook or salt them, before making the most of the preserving powers of sugars and acids to create sterile environments.
As well as making jam, which is great for both berries and stone fruit such as plums, peaches and apricots, fruit can be bottled in a syrup, sometimes laced with liqueur, to be enjoyed as an easy delicious dessert on a winter’s evening.
Vegetables can be pickled in vinegar or fermented in their own juices to add a tangy crunch. Chutneys are usually made with equal parts sugar and
THE GOOD LIFE
vinegar, which, when mixed with large batches of spiced fruit and vegetables, cook down to form a thick, glossy preserve (see recipe, right). Serve them in sandwiches or on the side at supper – or use as an ingredient in soups, sauces and casseroles.
Once potted in sterilised jars, preserves can keep well for a couple of years in the pantry or make lovely homemade gifts for friends and family. By investing some time now, we can enjoy homegrown crops throughout the year.
This seasonal combination, warmed with chilli, makes me think of bonfires, hot dogs and falling leaves.
MAKES ABOUT 15 JARS
1.5KG PUMPKIN FLESH, CHOPPED 1.5KG APPLES, PEELED, CORED AND CHOPPED
1KG ONIONS, PEELED AND DICED
1KG GRANULATED SUGAR
1 LITRE DISTILLED WHITE VINEGAR 500G RAISINS
8 GARLIC CLOVES, PEELED AND CRUSHED 1 TBSP EACH MUSTARD SEEDS, CORIANDER SEEDS, GROUND CLOVES, GROUND CINNAMON, TURMERIC, GROUND GINGER
½ TBSP CHILLI FLAKES
1 Put all of the ingredients in a large preserving pan, mix to combine and slowly bring to a simmer, stirring occasionally.
2 Simmer for 3-4 hours until the chutney has reduced in volume and the consistency is thick – draw a spoon across the base of the pan and it should leave a clean channel for a few seconds. Keep an eye on it throughout cooking to check that the chutney doesn’t burn or catch on the bottom of the pan.
Pot in hot sterilised jars, then label when cold. Store in a cool, dark place for a couple of months to mature the flavours before using.
With a bit of planning, much of our harvest can be enjoyed for many months to come