"How am I going to feed 30 people on Christmas
eve?" was my dilemna as I went about my rounds at work. I thought, with not much extra
hands to help out in the kitchen? These are the times I wish I was home in the
Philippines where help was plenty. I recall a time when I used to do a lot of
chutneys back then (read about it here). Every year, it is always my desire to
make something home made to give away as christmas presents. But this idea
about making chutney to give away came in too late.
I'll do them ONE by ONE. So as soon as I walked in the front door, straight from
the night shift did I start a cooking rampage as a prelude to the Christmas eve
dinner preparations. My husband must have woken up from the loud clanging and
thumping of the knife and the wooden board as I chop away a basket of cooking
pears and apples, onions and tomatoes. I doubled Gordon Ramsay's recipe which
yielded me about 5 medium jars. But as usual, I don't follow the recipe to the
letter. I measure by the eye, I alter by the taste, and I feel by the heart
whether the recipe calls for more or less of this or that.
In the middle of my cooking, my beloved hubby
walked in the kitchen fresh from a deep sleep. I was so elated to tell him
about why I recycle jars. And yes, I did have the "I-told-you-so"
moment since he is one that chucks away everything in the bin which he
considers rubbish but "treasure" to me.
As soon as the the onions, cinnamon, nutmeg and
ginger started to sizzle in the pan, my lethargic spirit and my broken down brain from the night shift began to vivify! The house smelt of spiced perfume, oh so full
of life! I was dancing while mixing the ingredients in the pot, no music in the
background... just the clanging of the pot and wooden spoon.... they're music
to my ears.
Okay, I better share with you the recipe as I am
just typing away.... and since it's almost lunchtime, I better get my butt out
of here and buzz away to dreamland soon!
This recipe yields about 2-3 medium jars. I doubled
mine so I came up with 5 jars.
Ingredients:
Olive oil
1 onion, peeled and chopped
Sea salt and freshly ground black pepper
50g knob of fresh root ginger, peeled and finely
grated
Pinch of freshly grated nutmeg (or ground nutmeg
will do)
1 tsp ground cinnamon
½ –1 tsp cayenne pepper, to taste
250g light unrefined soft brown sugar
250ml white wine vinegar
4 firm pears (such as Williams), about 650g
1 small cooking apple, about 350g, peeled, cored
and chopped
125g sultanas
2 pinches of saffron strands
Finely grated zest and juice of 2 small oranges
2 tomatoes, diced
Procedure:
Peel, core and chop the pears and apple. Set aside. Heat the olive oil in a large pan, add the onion
and sweat for a few minutes with a touch of seasoning - to soften but not
colour. Add the grated ginger, nutmeg, cinnamon and cayenne pepper. Sauté for
another 1–2 minutes. Add the sugar and stir over a medium heat until it has
dissolved, then add the wine vinegar. Stir in the pears and apple. Add to the pan with the sultanas, saffron and orange zest and juice. Bring to
the boil and boil steadily for about 15 minutes, until the liquid has reduced
down to a syrupy consistency. Add the diced tomatoes and cook for a few
minutes, by which time the chutney should be well reduced and thickened. Taste
and adjust the seasoning with a little salt and pepper. While still hot, spoon
the chutney into clean, sterilised jars and seal. Store in a cool, dark
cupboard or the fridge and use within 6 months – the flavour will improve with
time.
So rustle up as this chutney is a great accompaniment
with Honey-Glazed Ham, salads, or steak or fish dishes.
Merry Christmas Everyone! Enjoy!
The finished product, tied with strings and with my personal label.
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