Monday, 1 December 2014

Chutneys, Pickles & Jellies

Chutneys and pickles are available around Christmas time and then are available whilst stocks last.  They are made in the autumn to preserve the bounty of fruit and vegetables that are available in late summer.  As they are best eaten after the flavours have matured for a few weeks this makes Christmas the perfect time to start the new chutney.  They will last for months unopened.

Perfect to eat with cold meats, quiches, sandwiches, cheeses.  So of course perfect to eat with your cold turkey on Boxing Day.

We often have jellies, such as quince and crab apple jelly which are perfect for savouries dishes and roast meats.




So I thought you would like to see a quick step by step making chutney :)  Lots of fresh ingredients from the garden, along with some other items that are grown a long way away.





Then all chopped up and ready to start cooking, I bet you can almost smell the aroma of it starting to cook now.









Then after a lot of cooking it is then put into jars.

Then it has to sit on the shelf for a few weeks, to let all of those flavours mature, it will be perfect for Boxing Day.