Chutneys and pickles with Rosa Mashiter

By West Country Life

As we are in October, it is clear-out time, especially in the gardens and allotments, and time to do something with those tomatoes which have failed to ripen, as well as use up windfall fruit and perhaps the last of those runner beans which are not really now at their best.

It is, of course, time for making pickles and chutneys again, and, yes, they make excellent birthday and Christmas presents.

A few tips for making good chutneys are: always remember to use a stainless steel pan, check the correct consistency of your chutney by drawing a spoon across the pan base – you should have a clear line showing that there is no free liquid left – always pour chutney into clean, warmed jars while hot and, when cool, cover with a vinegar-proof lid of glass, plastic or coated metal.

Green tomato chutney with ginger:

Ingredients

2kg green tomatoes; 450g onions; 450g cooking apples (or use windfalls); 600ml vinegar; 28g dried root ginger; 225g sultanas; 1tspn salt; 450g granulated sugar; 1tspn cayenne pepper; 2tspns Dijon mustard

Method

Chop the tomatoes. Peel and chop the onion. Peel, core and chop the apples. Put the tomatoes, onion and apples into a heavy based pan with the vinegar, root ginger, sultanas, salt, sugar, cayenne pepper and Dijon mustard and bring to the boil, lower the heat and cook for about an hour, or until the mixture is reduced to a thick consistency. Using a slotted spoon remove and discard the root ginger, and then ladle the chutney into warmed jars. Cool, cover, seal and label.

Autumn chutney

Ingredients

1kg pears; 1kg apples; 450g onions; 450g dates; 1 litre vinegar; 25g pickling spice; 1tspn salt; 2tblspns dried English mustard; 25g ground ginger; 1kg golden syrup

Method

Peel and core the pears and apples and cut into small dice. Peel and chop the onions. Chop the dates.

Put the vinegar into a large preserving pan with the pickling spice tied in a muslin bag, add the salt, mustard, ginger and golden syrup and boil together for just five minutes. Remove the spice bag and add the pears, apples, onions and chopped dates and simmer together until thick and brown. Ladle into sterilized jars, allow to cool then cover and label.