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Ploughman's chutney Recipe

Richly spiced fruit and vegetable chutney great served with cheese and charcuterie

  • Preparation
    15mins
  • Cooking time
    45mins
  • Rest time
    0mn
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Ingredients
Pour people
  • Carrot(s) : 2 whole
  • Swede(s) : 1 whole
  • Cauliflower : 0.5 whole
  • Onion(s) : 0.5 whole
  • Apple(s) : 1 whole
  • Courgette(s) : 1 whole
  • Pickled gherkin(s) : 2 whole
  • Dried date(s) : 250 g
  • Garlic clove(s) : 4 whole
  • Fresh ginger : 50 g
  • Fine salt : 10 g
  • Lemon(s) : 2 whole
  • Malt vinegar : 350 ml
  • Dark mustard seed(s) : 10 g
  • Allspice : 10 g
  • Cayenne pepper : 5 Tsp
  • Muscovado sugar : 200 g
Method
  • ETAPE 1

    Shred the dates and grate the garlic and ginger. Add to a pan with the muscovado sugar and malt vinegar, bring to the boil and simmer for 5 minutes. Meanwhile finely dice the carrots, swede, cauliflower, onion, apple, courgette and gherkins. Puree the date mixture in a blender and pour into a large saucepan along with the diced fruit, vegetables and all the remaining ingredients. Bring to the boil and turn down to simmer for 30-45 minutes until the liquid has reduced to glaze the diced fruit/veg. Taste

  • ETAPE 2

    Pour into sterilized jars and seal.

Chef's tip

«Although this will taste great straight away it'll taste even better after a month or two of keeping. »

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