I normally use raspberries for jam making but the soft fruit crop has been so good this year that I had some raspberries left over to make a chutney. Here's the recipe:
1kg raspberries
1kg peeled and cored apples
4 cloves of garlic
50g grated fresh ginger root
1 teaspoon mustard powder
1 teaspoon salt
pinch of cayenne pepper
500ml cider vinegar
200g brown sugar
Put the raspberries and the chopped apples into the jam pan with the ginger, crushed garlic, mustard, salt and cayenne pepper and mix well.
Add the vinegar and apply heat to bring it to the boil. Simmer for five minutes and then add the sugar. Mix well and simmer for at least 45 minutes, until the mix has thickened. Then add to warm, sterilised jars.
2 comments:
I came across your blog while searching for a recipe for raspberry chutney! I make and sell preserves down here in the SE of England and I could not find one recipe for this in all the cookbooks I have. Looks good and can't wait to give it a go. Thanks!
I had a glut of raspberries two years ago and they are all still in the freezer - so I am going to use them to give this a go
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