An excellent chutney which used to be sold in the De Beauvoir Deli in Southgate Road, Islington. I found the recipe in ” Notes from a Small Kitchen Island” by Debora Robertson. It will improve over time and is best stored for a couple of months in a cool dry place before opening.Unopened jars will keep for a year Once opened, store in the fridge and eat within two weeks.
Ingredients
- 1 large cauliflower, florets neatly chopped about 750g - 1 kg prepared weight
- 850 ml malt or cider vinegar
- 600 g swede peeled and cut in 1 cm dice
- 500 g courgettes cut into 1 cm dice
- 450 g apples cored and cut into 1 cm dice
- 300 g carrots cut into 1 cm dice
- 300 g onions peeled and finely diced
- 80 g cornichons finely chopped
- 150 g fat sticky Medjool dates stoned and chopped
- 6 black garlic cloves halved and very finely chopped
- 380 g dark muscovado sugar
- 4 tbsps lemon juice
- 2 tsps mustard seeds
- 2 tsps ground allspice
- 1 tsp cayenne pepper
- 1 tsp salt
Servings:
Instructions
- Make sure all your jars are sterilised and have vinegar proof lids. Combine all the ingredients in a large non reactive pan . Stir gently over a medium heat to dissolve the sugar.
- Once the sugar has dissolved bring it to a gentle boil and cook, stirring often, until the vegetables are cooked but retain a little crunch. The mixture should be glossy and thick- a wooden spoon dragged across the bottom of the pan should make the ingredients part for a couple of seconds before coming back together.
- Let the chutney cool for 5 minutes before ladling into the warm sterilised jars, ensuring there are no air bubbles. Screw on the lids loosely and when cool tighten them up and label the jars, including the date.
Share this Recipe
Powered byWP Ultimate Recipe