Making Farmhouse Chutney That's Better Than Branston Pickle
17.5 هزار بار بازدید -
3 سال پیش
-
This is a serious chutney
This is a serious chutney that’s guaranteed to get you all in a pickle. This will have you breaking out the cheddar and cracking open a beer!
There are two key ingredients that make this work so well; the dark beer and the barley malt extract. The spice blend round this off perfectly. Mix and match the root veg to whatever you have to hand.
Join the email community:
https://www.culinaryexploration.eu/co...
Catch me on Instagram to see my recipe testing for the videos I make for my channel. As ever, if you have a question, let me know in the comments or DM me on IG
Instagram: Instagram: culinary_exploration
Amazon link for Barley Malt Extract:
UK store: https://amzn.to/2NcUk8D
US Store: https://amzn.to/2OjfCC6
As an Amazon Associate I earn from qualifying purchases.
________________________________________________________
Recipe
If you find the recipe useful please subscribe: @culinaryexploration
125g Peeled and diced carrots
125g Cauliflower broken into florets
125g Celeriac diced
250g Onion roughly chopped
125g Apple, peeled and diced and added to the juice of 1 lemon
130g of apple cider vinegar
300g / ml dark beer
50g of malt extract
80g tomato puree
100g unsweetened dates, pitted and roughly diced
100g of light brown sugar
My spice mix consists of:
1 Tsp ginger powder
1 tsp coriander powder
1/2 tsp of mace
1/2 tsp black pepper
1 tsp of salt
200 mls of water
Add all of the ingredients to a heavy based pan and bring this up to a simmer making sure that you stir it regularly to make sure the sugar is dissolved.
Once it is simmering turn the heat down so that its gently ticking over and leave it to cook for about one hour. During this time the vegetables will release their water and then the mixture will reduce and become darker in colour.
You need to let the mixture reduce down so that it’s a thick consistency but still saucy. Remember that the chutney will continue to thicken as it cools and even more so when refrigerated.
While the mixtures still hot transfer it to a sterilised jar making sure there are no air pockets. Seal the lid up and let the jar cool. This makes enough for a 1 litre jar, which I leave to mature for a couple of weeks before cracking open and storing in the fridge.
Break out the cheddar and crack open a beer… oh, and let me know what you think :)
Quantity and storage:
This recipe makes around a 1 litre jar. I find this works really well as I let it mature for a couple of weeks and then open it. Once opened I keep it in the fridge and we normally finish it in a couple of weeks.
I like making pickles and chutneys in this quantity as I’m always experimenting with new ones and I couldn’t possibly eat them all if I made big batches.
But if you wan to make a bigger batch you can multiply the recipe. A word of caution, don’t overload the pan too much. It is better to cook large quantities in a wider deeper pan than trying to stack the ingredients up too much in a tall slim pan. (Well that’s my experience anyway).
This will keep unopened in a dark cupboard for a year. As with any chutney or preserve, refrigerate after opening and make sure you monitor the product to make sure it is in a condition to consume.
There are two key ingredients that make this work so well; the dark beer and the barley malt extract. The spice blend round this off perfectly. Mix and match the root veg to whatever you have to hand.
Join the email community:
https://www.culinaryexploration.eu/co...
Catch me on Instagram to see my recipe testing for the videos I make for my channel. As ever, if you have a question, let me know in the comments or DM me on IG
Instagram: Instagram: culinary_exploration
Amazon link for Barley Malt Extract:
UK store: https://amzn.to/2NcUk8D
US Store: https://amzn.to/2OjfCC6
As an Amazon Associate I earn from qualifying purchases.
________________________________________________________
Recipe
If you find the recipe useful please subscribe: @culinaryexploration
125g Peeled and diced carrots
125g Cauliflower broken into florets
125g Celeriac diced
250g Onion roughly chopped
125g Apple, peeled and diced and added to the juice of 1 lemon
130g of apple cider vinegar
300g / ml dark beer
50g of malt extract
80g tomato puree
100g unsweetened dates, pitted and roughly diced
100g of light brown sugar
My spice mix consists of:
1 Tsp ginger powder
1 tsp coriander powder
1/2 tsp of mace
1/2 tsp black pepper
1 tsp of salt
200 mls of water
Add all of the ingredients to a heavy based pan and bring this up to a simmer making sure that you stir it regularly to make sure the sugar is dissolved.
Once it is simmering turn the heat down so that its gently ticking over and leave it to cook for about one hour. During this time the vegetables will release their water and then the mixture will reduce and become darker in colour.
You need to let the mixture reduce down so that it’s a thick consistency but still saucy. Remember that the chutney will continue to thicken as it cools and even more so when refrigerated.
While the mixtures still hot transfer it to a sterilised jar making sure there are no air pockets. Seal the lid up and let the jar cool. This makes enough for a 1 litre jar, which I leave to mature for a couple of weeks before cracking open and storing in the fridge.
Break out the cheddar and crack open a beer… oh, and let me know what you think :)
Quantity and storage:
This recipe makes around a 1 litre jar. I find this works really well as I let it mature for a couple of weeks and then open it. Once opened I keep it in the fridge and we normally finish it in a couple of weeks.
I like making pickles and chutneys in this quantity as I’m always experimenting with new ones and I couldn’t possibly eat them all if I made big batches.
But if you wan to make a bigger batch you can multiply the recipe. A word of caution, don’t overload the pan too much. It is better to cook large quantities in a wider deeper pan than trying to stack the ingredients up too much in a tall slim pan. (Well that’s my experience anyway).
This will keep unopened in a dark cupboard for a year. As with any chutney or preserve, refrigerate after opening and make sure you monitor the product to make sure it is in a condition to consume.
3 سال پیش
در تاریخ 1400/03/08 منتشر شده
است.
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