18 November 2008
Foodie Christmas Gifts
If you are thinking about giving chutney or mincemeat as gifts for Christmas or Winter Solstice, now is the time to do it. Before all the madness descends, with the advent of December. It also means your preserves will have time to mature.
Chutney will keep in a cool, dark spot quite happily for a year and then once it is opened move it to the fridge. The recommended time to keep it in the fridge is one month, if it lasts that long!
Delia keeps her Christmas Mincemeat in a cool, dark cupboard for up to 3 years.
Here are a few recipes to tempt you:
Chunky Plum & Apricot Chutney
Hot Mango Chutney
Apple & Red Onion Chutney
These chutneys have all tasted great and have had really good reviews from friends and family. I haven't tried the Chunky Plum & Apricot Chutney as a finished product yet, as it is still maturing, but it did taste great, straight out of the pan!
I have spiced up my Mango Chutney this year and adjusted it into cup measures.
Spicy Mango Chutney
3 mangoes, peeled stoned and chopped into chunks
3 cm piece of fresh root ginger, peeled and finely chopped
4 small red or green chillies, finely chopped
1 onion, roughly chopped
1 garlic clove, roughly chopped
3 cooking apples, peeled, cored and roughly chopped
1 tsp salt
2 cups red wine vinegar
1 tsp mustard seeds, toasted and ground
1 tsp cumin seeds, toasted and ground
1 tsp coriander seeds, toasted and ground
1 tsp ground cinnamon
3 cups demerara sugar
Put all the ingredients except the sugars in a preserving pan or a large heavy-based saucepan. bring to the boil and simmer gently for about 10 minutes or until the fruit is beginning to soften.
Add the sugars and heat gently, stirring until the sugar has dissolved, then bring to the boil. reduce the heat and simmer uncovered for about 45 minutes, stirring occasionally until thick.
Cool the chutney slightly, then spoon into jars, cover and seal.
Fills 4 x I 1lb/545g jam jars
Here are a few other tempting recipes:
Green Tomato Chutney and Apple and Plum Chutney made by Gill over at My Tiny Plot.
Apple & Cranberry Chutney, made by Beth over at Jam and Clotted Cream.
Vine Ripened Tomato Chutney made by Julie over at Peanut Butter and Julie.
Pear, Date & Cinnamon Chutney made by Ursula over at Jane Spice.
Cranberry Chutney made by Juliet over at Think Inside the Icebox