Jungle Chutney

This week we used produce from the school garden to make Jungle Chutney.

We chopped up green tomatoes, onions, apples and marrow and cooked it in a big pan with sultanas, sugar, spice and vinegar.

We then got to taste our chutney before putting it into jars.

Our Jungle Chutney will be on sale at the Christmas Fayre but if it's all sold out then here is the recipe....

Elmer’s Jungle Chutney

INGREDIENTS:

·         Spice bag – 50g fresh root ginger, bruised, 12 cloves, 2 tsp black peppercorns and 1tsp coriander seeds

·         1 kg courgettes or marrow, peeled and diced into 1cm pieces

·         1kg green tomatoes, peeled and diced

·         500g cooking apples, peeled, cored and diced  

·         500g onions, peeled and diced

·         600ml white wine or cider vinegar

·         1-2 teaspoons dried chilli flakes, (optional)

·         500g dried sultanas

·         1/2 teaspoon salt

·         500g light soft brown sugar

METHOD:

1.    Make up a spice bag by tying the spices into a square of muslin.

2.    Place all other ingredients into a large, heavy pan. Add the spice bag to the pan, pushing it to the middle.

3.    Heat gently, stirring occasionally to dissolve the sugar. Bring to the boil slowly then simmer on a low heat for about 1 hour, stirring regularly to stop it burning on the bottom of the pan.

4.    The chutney's ready when rich, thick and reduced, and parts to reveal the base of the pan when a wooden spoon is dragged through it. If it starts to dry out before this stage, add a little boiling water.

5.    Place in sterilised jars with plastic coated screw top lids while still warm but not boiling hot.