We’ve got one of the best chutney recipes around to share with you; a delicious onion and ale chutney. This Kilner recipe has been tried, tested and very happily eaten!
This chutney is perfect for winter so check out how to make it below.
Makes 4-5 x 340g
400g onions, peeled and finely sliced
250g swede, peeled and chopped into 5mm pieces
250g apples, peeled, cored and chopped into 1cm pieces
150g cauliflower, broken into tiny florets
2 fat garlic cloves, peeled and crushed
100g stoned dates, finely chopped
150g tomato puree
300g Demerara sugar
50g dark Muscovado sugar
250ml malt or cider vinegar
2 heaped tbsp English mustard powder
½ tsp ground mace (add to taste)
1 heaped tsp salt
½ tsp freshly ground black pepper
500ml traditional ale, bitter or stout (not lager)
Place every ingredient but the ale into a large pan along with 500ml water; gently simmer on a low heat stirring constantly until the sugar has completely dissolved.
Continue to cook for an hour to let the liquid reduce.
Remove the pan from the heat and pour in 250ml of the ale into the pan, then put back onto a low heat for 30 minutes.
Pour in the remaining ale and cook for another 30 minutes.
Put the chutney into sterilised jars and ensure there are no air pockets in the mixture then seal with vinegar proof lids.
Store for 4-6 weeks before opening.
admin 3rd December 2013
Posted In: Uncategorised
ale, Chutney, food, kilner, onion, rayware, recipe