350ml bottle of cider vinegar. Put everything in a heavy-based pan and combine. Sorry, your blog cannot share posts by email. Wash, peel, core and chop the apples into small chunks. The Little Library Year (Harper Collins) is the second cookbook by Kate Young, a self confirmed bookworm, food writer and cook. 4 large chillies, chopped. Trust us, it tastes absolutely delicious and would go brilliantly with ham and a warm crusty baguette too. Visit the website for more chutney recipes and ideas. Keep your chutney at a simmer, stirring occasionally until it thickens- this should take around 2 hours (but keep an eye on it). Method Change ). This easy recipe is perfect to give for Christmas Presents and makes the most of an Autumn Glut – 500g/1lb 2oz onions, peeled and finely diced The recipes outlined are not too complex, easy and do-able for the average homecook. 1. What’s brilliant about this recipe is that the basic technique used can be extended to other fruits as well. This cookbook has to be my favourite one of 2019, because it combines two of my most passionate subjects – reading and food. Chutneys can easily be made spicy, but even the non-spicy version is packed with so many complex flavors you'll wonder why you didn't make chutney sooner!” says recipe developer Brook Hurst. Put all your ingredients into a saucepan and bring them slowly to boil, stirring frequently until all the sugar has dissolved. Saute the mixture until the onions are translucent, about 3 minutes. Chop 2 tomatoes and add to the pears and apples. Making chutney is a a great way of preserving a glut of fruit or veg. Mix well and stir making sure all the spices coat the apple. They will keep in a cool, dark place for at least six months, but have yet to last this long in my house. Have you read any of these books? 2. This chutney recipe is by Val Stones, GBBO contestant 2016 and baking expert for Stannah.. Val says, “It’s best left to mature for at least two months so I make mine now ready for Christmas. Enter your email address to follow this blog and receive notifications of new posts by email. She chose this delicious chutney, taken from her new book, The Little Library Year (£25; Head of Zeus), which was released last month and contains over 100 recipes inspired by her favourite works of fiction, all arranged in seasonal chapters. 60g soft brown sugar. So, here is how to make the best version of this chutney in 45 minutes. This recipe makes about a litre of chutney and filled two and a bit small kilners. Kate has not stuck to a specific cuisine, and apart from some classic English recipes, there are also Asian influences, Scandinavian festive recipes and a few recipes dedicated to our warm Australian Christmas too. Once you prep your ingredients, it all goes into the preserving pan at the same time, and happily cooks away, without needing too much supervision. https://foodviva.com/chutney-raita-recipes/pear-chutney-recipe So let’s get onto the recipe for this delicious Apple, Pear and Chilli Chutney from Kate Young’s ‘The Little Library Year’. – 300ml/1 1/4 cups cider vinegar Note – As mentioned above, it is important to taste after adding the sugar, vinegar, salt and chilli. After an hour or when the fruits have completely broken down, add the sugar, vinegar, chilli and salt. 2kg Cox apples (or similar), peeled, cored and roughly chopped. 1 ½ pounds red apples, such as Gala, Braeburn or Rome, cored and cut into 1/2-inch dice 1 ¾ pounds firm-ripe pears, cored and cut into 1/2-inch dice 1 cup apple cider vinegar After an hour, stir in the sugar, vinegar, salt, and chilli. Peel and grate the ginger. https://www.mrswages.com/recipe/small-batch-apple-pear-chutney I bought it some years ago now in Lidl for what was next to nothing but stupidly never kept the card with the variety on it {so typical of me! Peel, core and chop the apples into chunks and put them into a very large pan. Spoon into sterilized jars and store in a cool, dark place. “This recipe is remarkably simple to make. – 500g/2 1/2 cups granulated sugar Have a go yourself and make one of our chutney recipes made with tomatoes, apples… ( Log Out /  Place jars in canner and return to boil. Since we are at the height of summer here, let’s look at some of the books Kate suggests – Mrs Dalloway, Tom’s Midnight Garden, The Story of a New Name, Crooked House, Wild, The Virgin Suicides are some from the list. ... 3 garlic cloves, finely chopped 1 red chilli, finely chopped or ½ tsp chilli flakes 1/2 cup apple cider vinegar 1tsp salt Directions. Spoon into sterilised jars. Peel the onions and chop finely. You will need: 1 large onion, chopped. The Little Library Year – by Kate Young (+ a Recipe for Apple, Pear and Chilli Chutney), November Favourites (My Top 15 Recipes for the Festive Season), A Road Trip to Sydney (via Canberra) – Part II, 1 kg eating apples; peeled, cored and diced, 1 tsp chilli flakes (add more if you like more heat). As for summer recipes, there a basic tomato pasta sauce, polenta and roasted tomatoes, salads like panzanella, Swedish eggs, potato salad, cheese tart (a selection of recipes that go well on a platter), oyster pie, light summer cakes, desserts etc…. It can also be separate Christmas dish for vegetarians. Perhaps I will include one or two of these as my holiday reading. Serve it with crackers and cheese. Mine turned out a golden brown as opposed to the darker brown shown in the book. 3 large pears, peeled, cored and chopped small. Smoky Tomato Chilli Chutney makes a … 350ml bottle of cider vinegar. Combine vinegar, sugar, salt and spices in a large pan and stir well to help the sugar dissolve. Change ), You are commenting using your Facebook account. Bookmark this one and do try out this chutney, its sensational. Seal and store. 1/4 tsp ground nutmeg. Place the fruit and onions in a large saucepan, and cook over a low heat for an hour, stirring regularly so they don’t stick. In this book, Kate focuses on seasons and so the recipes and reading lists outlined are suited to each season of the year. Alternately, spoon into regular jars and refrigerate if you intend to use it up immediately. Roughly cut up the apples then place into a preserving pan, pips, core and all. She’d made the chutney to use up a glut of apples from an apple picking trip to upstate New York and I immediately knew this recipe had to go on the blog. Combine the apples, onion, ginger, orange juice, vinegar, brown sugar, mustard seeds, pepper flakes … If apples and pears are in season in your part of the world, then this chutney can be made in bulk and stored in sealed containers for upto 6 months. So this pairing of food, books and seasons was really exciting as it unfolded as a story in itself. The chutney steals its method from Teresa’s date and apple chutney, which I read about in Diana Henry’s Salt, Sugar, Smoke: chop your ingredients into small dice and cook them for an hour before you add the vinegar and sugar.”, Ingredients (Makes 4 x 300ml/10oz jars) Serve it with crackers and cheese. 1/2 tsp ground cardamom. Mediterranean Style Orange Orzo Risotto Recipe created by Florida Department of Citrus Walnut and Fig Brie in Croute. https://www.greatbritishchefs.com/collections/chutney-recipes ... 3 garlic cloves, finely chopped 1 red chilli, finely chopped or ½ tsp chilli flakes 1/2 cup apple cider vinegar 1tsp salt Directions. Unlike many chutneys, this one doesn’t need to mature and can be used immediately. 1 red chilli, chopped very finely Prep 30 min Cook 1 hr Makes 5-6 x 250ml jars. This chutney will hang about in the cupboard until the spring if the recipient prefers, but I am wont to encourage them to open it up in the days following Christmas, so it can be spooned liberally onto crackers and good cheese. 1. https://realfood.tesco.com/recipes/apple-pear-and-cranberry-chutney.html 160ml cider vinegar. The photography by Lean Timms adds another element of joy. Bring the mixture to a boil over a medium heat, then simmer uncovered, stirring frequently, for 50-60 mins or until the liquid mostly evaporated and the fruits are soft and the mixture is fairly thick. Apple and Pear Chutney recipe, recipes, online supermarket, grocery shopping, online groceries, supermarket uk, online delivery, Market Street, M Kitchen You will need: 1 large onion, chopped. 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