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Clementine & mustard seed chutney
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Makes: 1kg (or 3 x 340g jars)
4 shallots, finely chopped
4 medium bramley apples (about 800g), peeled and roughly chopped
400g demerara sugar
400ml cider vinegar
2 tsp yellow mustard seeds
2 fresh bay leaves
1 small cinnamon stick
pinch chilli flakes
1. Use a vegetable peeler to pare the zest (leaving the white pith) from 2 clementines. Roughly chop the zest and put it into a medium saucepan. Use a sharp knife to cut off the tops and bases of all 6 clementines, then slice any zest, pith and skin away, following the curve of the fruit. Roughly chop the flesh and add to the saucepan with any collected juice and all the remaining ingredients.
2. Put over a low-medium heat and bring to the boil, stirring. Simmer, stirring often, for about 1 hour, until the chutney is thick and reduced. Meanwhile, sterilise your jars, following the instructions on the Food app (see page 7 for details). To check the chutney is ready, drop a teaspoon of it onto a cold plate – when pushed with a fingertip, it should wrinkle and look like jam. Remove the bay leaves and cinnamon stick and spoon the chutney into warm, sterilised jars. Cover tightly with lids and allow to cool. Leave for at least a few days for the flavours to settle before opening. Store in a cool, dark place and use within 1 month. This is lovely served with a selection of cheeses and crackers. Refrigerate after opening.
Typical values per serving:
Per 20g serving
This recipe was first published in November 2020.
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