Crispin’s Christmas Chutney 2011

For posterity, here is the recipe, or rather the list of ingredients – I can’t remember how I made it, but I imagine “bung it all in the big pot, stir and simmer for an hour or so” should cover it. It is possible I fried the solids for a while first - who knows.

  • Shallots (some)
  • Tomatoes (1 tin ?)
  • Onion (one)
  • Garlic (some)
  • Red pepper (one?) roasted and peeled
  • Bramley Apple (one or two)
  • Beetroot (too many)
  • Olive Oil (a glug or two)
  • Balsamic vinegar (not enough)
  • White wine vinegar
  • Ginger wine (still failed to finish that old bottle)
  • Port (ditto)
  • White pepper
  • Black pepper
  • Green Pepper
  • Salt
  • Coriander
  • Red chilli
  • Sweet paprika
  • Allspice
  • Brazil peppercorns (eh? what are these? I wrote it down at the time though so it must be true – oh I know it was in a bizarre spice mix that I bunged in)
  • Worcestershire sauce (and all that entrails)

Crispin's Christmas Chutney

The result is disconcertingly pink, and slightly too runny, but tastes good enough to eat half a jar at lunchtime with some cheddar and tongue. It doesn’t keep more than a few days once opened, probably because not enough vinegar and no sugar.