Making Traditional and Modern Chutneys, Pickles and Relishes by Jeremy Hobson

Author:Jeremy Hobson [J. C. Jeremy Hobson and Philip Watts]
Language: eng
Format: epub
ISBN: 9781847975027
Publisher: Crowood
Published: 2012-01-30T05:00:00+00:00

Andrew and Jacquie Pern, owners of The Star Inn, Harome, Helmsley, North Yorkshire very kindly (particularly as Andrew has published a recipe book of his own, Black Pudding and Foie Gras (May 2008)), allowed us to include this rich, golden chutney, which they use in their restaurant.

1 pineapple, skinned, cored and finely chopped

1 clove garlic, peeled and crushed

1 teaspoon grain mustard

3 tablespoons white wine vinegar

pinch saffron strands

150g/5oz demerara sugar

pinch of salt

Place all the ingredients into a heavy-bottomed pan; stir in a pinch of salt and simmer gently for about one and a half hours, until a golden yellow colour.

When at the right consistency, spoon into an airtight jar. Leave to cool before sealing the jar. This can be made in advance and will keep for three to four weeks.

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