Hearty Ale Chutney

Name: Hearty Ale Chutney
Yield: makes five to six 8-ounce jars
Ingredients: 14 ounces onions, peeled and finely sliced; 9 ounces rutabaga, peeled and chopped into 1/4-inch pieces; 7 ounces carrots, peeled and chopped into 1/4-inch pieces; 9 ounces apples, peeled, cored, and chopped into 2 1/2-inch pieces; 5 ounces cauliflower, broken into tiny florets; 2 fat garlic cloves, peeled and crushed; 2/3 cup pitted dates, finely chopped; 1/2 cup plus 1 tablespoon tomato paste; 1 1/2 cups Demerara sugar; 1/4 cup dark muscovado sugar; 1 cup malt or cider vinegar; 2 heaping tablespoons English mustard powder (see p. 202); 2 heaping teaspoons ground ginger; 1 heaping teaspoon ground mace; 1 heaping teaspoon salt; 1/2 teaspoon ground black pepper; 1 pint traditional ale, bitter, or stout (not lager)

January 24, 2012

Season: October to January. Spices, onions, and a traditional malty ale give this robust, pub-style chutney plenty of character, while the natural sugars in the root vegetables help sweeten it. It is delicious served with farmhouse Cheddar, crusty bread, and a pint or two.

Recipe information

Yield
makes five to six 8-ounce jars

Ingredients

14 ounces onions, peeled and finely sliced

9 ounces rutabaga, peeled and chopped into 1/4-inch pieces

7 ounces carrots, peeled and chopped into 1/4-inch pieces

9 ounces apples, peeled, cored, and chopped into 2 1/2-inch pieces

5 ounces cauliflower, broken into tiny florets

2 fat garlic cloves, peeled and crushed

2/3 cup pitted dates, finely chopped

1/2 cup plus 1 tablespoon tomato paste

1 1/2 cups Demerara sugar

1/4 cup dark muscovado sugar

1 cup malt or cider vinegar

2 heaping tablespoons English mustard powder (see p. 202)

2 heaping teaspoons ground ginger

1 heaping teaspoon ground mace

1 heaping teaspoon salt

1/2 teaspoon ground black pepper

1 pint traditional ale, bitter, or stout (not lager)

Preparation

Step 1
Put all the ingredients except the ale into a large pan with 2 1/4 cups of water. Mix well, then place over low heat and bring to a gentle simmer, stirring until the sugar has dissolved. Cook for about 1 hour–the vegetables and fruit will begin to soften and the juices will thicken and reduce.
Step 2
Take the pan off the heat and add half of the ale. Return to the heat and continue to cook for 30 minutes, by which time the mixture should be deep red-brown in color. Add the remaining ale and cook for a further 30 minutes. By now the vegetables and fruit should be tender but still retain their shape and a bit of crunch.
Step 3
Remove from the heat and spoon into warm, sterilized jars (see p. 21), making sure there are no air pockets. Seal with vinegar-proof lids (see p. 22). Store for 4 to 6 weeks before opening. Use within 2 years.

The River Cottage Preserves Handbook by Pam Corbin. Pam Corbin has been making preserves for as long as she can remember, and for more than twenty years her passion has been her business. Pam and her husband, Hugh, moved to Devon where they bought an old pig farm and converted it into a small jam factory. Using only wholesome, seasonal ingredients, their products soon became firm favorites with jam-lovers the world over. Pam has now hung up her professional wooden spoon but continues to "jam" at home. She also works closely with the River Cottage team, making seasonal goodies using fruit, vegetables, herbs, and flowers from her own garden, and from the fields and hedgerows.

TagsChutney Condiment Beer Alcohol Beverages Dairy Free Gluten Free Nut Free Vegetarian Vegan Easy Simmer Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes