Cider apple chutney
Hot mango chutney
1. Preparing the ingredients
Peel and stone the mangoes, cut
them into 1 cm pieces. Peel and chop
the apples. Finely chop the onions.
Alternatively, chop the apples and onions
in a food processor. Deseed the chilli and
finely chop. Peel the ginger and finely
grate.
2. Cooking the ingredients
Add all the ingredients to the bowl. Cover
with the lid. Select programme
P5
and press OK, then select 35 minutes
cooking time and press OK. After
cooking for 30 minutes, regularly check
the consistency every 5 minutes to avoid
overcooking. The chutney should be
thick and pulpy with no excess liquid.
It is ready when a wooden spoon drawn
through the bowl leaves a clear trail that
only very slowly fills with juice.
3. Filling the jars
Allow to cool a little, then ladle into clean,
warm jars. Cover and label. Store in a
cool, dry, dark place for 6 to 8 weeks to
mature in flavour. Use within a year.
Serve with
Curries, cold ham, poultry and game.
Variations:
•
The amount of sugar can be adjusted
according to your personal taste.
•
For a non-spicy version omit the chilli
and root ginger.
1. Preparing the ingredients
Peel, core and dice the apples into
1 cm pieces. Finely chop the onions.
Alternatively, chop the apple and onion
in a food processor.
2. Cooking the ingredients
Add all the ingredients to the bowl.
Cover with the lid. Select programme
P5
and press OK, then select the cooking
time of 30 minutes and press OK. After
cooking for 20 minutes, regularly check
the consistency every 5 minutes to avoid
overcooking. The chutney should be
thick and pulpy with no excess liquid.
It is ready when a wooden spoon drawn
through the pan leaves a clear trail that
only very slowly fills with juice.
3. Filling the jars
Allow to cool a little, then ladle into clean,
warm jars. Cover and label. Store in a
cool, dry, dark place for 6 to 8 weeks to
mature in flavour. Use within a year.
Serve with
Cheese, cold meats, pâtés and sausages.
Variations:
•
Instead of cider vinegar you can use
clear malt vinegar instead.
•
The amount of sugar can be adjusted
according to your personal taste.
•
Add 1 level teaspoon ground ginger
and 1 level teaspoon ground allspice
for a spicier taste.
Desserts
P5
2 large ripe mangoes (about 600 g each)
225 g cooking apples
1 small onion
1 red chilli
12 g fresh root ginger
1 garlic clove, crushed
175 g soft light brown sugar
300 ml white wine vinegar
½ level teaspoon ground cinnamon
½ level teaspoon ground cloves
Cooking time: about 35 min
Yield: about 2½ lb
Desserts
P5
700 g Bramley cooking apples
700 g onions
150 g sultanas
finely grated rind and juice of 1 unwaxed lemon
350 g demerara sugar
300 ml cider vinegar
Cooking time: about 30 min
Yield: about 2½ lb
Plum jam
1. Preparing the fruit
Wash, dry and halve the fruit. Remove
the stones. Cut into 2 cm pieces or thick
slices. For a smoother jam, chop in a food
processor. If using the Vital programme,
chop the fruit into 1 cm pieces or chop in a
food processor.
2. For Vital programme
P2
Add the sugar, water and ¼ lemon with
its peel on. Do not add the fruit. Select
P2
and press OK. The display shows
“- - “. When the jam maker beeps (after
about 20 minutes) add the prepared fruit.
Programme the cooking time indicated
above and press OK. Remove the lemon
and any pips at the end of cooking.
For Tradition programme
P3
Add the fruit, water and sugar to the bowl.
Select programme
P3
and press OK, then
select the cooking time indicated above
and press OK.
3. Test for a set
When cooking is finished, test for a set (see
page 5 for details). Skim off any scum or
add butter to disperse. Pot quickly before it
sets and label (see page 5 for details).
Variations:
•
Damson jam – use damsons instead of
plums.
•
Greengage jam – use greengages
instead of plums
Vital
P2
Tradition
P3
Quick
P4
1 kg ripe plums
150 ml water
¼ unwaxed lemon with peel on
450 g granulated sugar
a knob of butter (optional)
1 kg ripe plums
600 g granulated sugar
200 ml water
a knob of butter (optional)
As most varieties
of plums have a
high pectin content
using the Quick
programme is not
recommended.
Cooking time: about 25 min
Cooking time: about 30 min
Yield: 1¾ lb
Yield: 2½ lb
21
20
