At Well Cottage making chutney and pickle is all about using what we have
lots of rather than an exact science of following a recipe. So those of you
who have asked for the recipes for my spiced apple pickle or piccalilli have
possibly experienced different batches and therefore ingredients. No doubt
you will add your own touches and so the whole thing keeps evolving.
As a starting point my approximate recipes are as follows.
Spicy Apple Chutney
800g Bramley Apples, peeled and roughly chopped
375g sugar, soft brown gives a good colour
2 large onions, peeled and sliced thinly
1 heaped teaspoon turmeric
1 heaped teaspoon garam masala
3 fresh chillis, red or green
1 heaped tablespoon fresh ginger, peeled and chopped finely
500ml cider vinegar
Put everything into a stainless steel (any other metal will react with the vinegar)
preserving pan. Bring to the boil gently, stirring regularly. Boil until thick,
about 30 mins.
Put into sterilized jars. Keeps for at least 1 year if stored in a cool place.
Piccalilli
Recipes for piccalilli always seem to involve lots of tedious brining. I cannot
understand why, and do not want lots of salt residue in my pickle so I do not
bother. It keeps fine for a year and no one has ever complained.
1 Cauliflower, white is fine, red makes for a great coloured end product.
Separated into florets
450g onions, chopped
900g mixed vegetables, peeled and diced. Choose from any beans, marrow,
courgette, cucumber, carrot, celery (strong flavoured so not too much), green
tomatoes, any squash or pumpkin.
2 fat garlic cloves
450g caster sugar
50g dry mustard
100g plain flour sieved
25g turmeric
1 teaspoon ground coriander
2 ˝ pints white malt vinegar
In a large stainless steel preserving pan, simmer the onion and cauliflower in
2 pints of vinegar for 10 mins. Add the other veg, garlic and sugar, simmer and
stir making sure the sugar dissolves (10 mins).
Mix the flour, mustard and spices to a ’batter’ with the vinegar. Pour this into the
vegetables in a steady slow stream, stirring all the time or it will go lumpy. Keep
stirring and simmer for 5 mins or so. Pot and keep for two weeks to mature before
eating.