Making Farmhouse Chutney That's Better Than Branston Pickle

brown sugar

🥗Healthier: honey

💰Cheaper: white sugar

Honey adds natural sweetness with fewer calories.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar provides a milder flavor.

raisins

🥗Healthier: dried cranberries

💰Cheaper: dried figs

Dried cranberries add tartness and color.

mustard seeds

🥗Healthier: ground mustard

💰Cheaper: yellow mustard

Ground mustard is more accessible and easier to mix.

Peel and roughly dice 125 grams of carrots.

Dice the stalks and break off the florets of 125 grams of cauliflower.

Dice 125 grams of celeriac.

Chop 250 grams of white or red onion.

Peel, core, and dice 125 grams of green apple and place it in a bowl with the juice of one lemon, then give it a quick turnover to prevent browning.

In a pan, combine 130 grams of apple cider vinegar, 300 mils of dark beer, and 50 grams of malt extract.

Add 80 grams of tomato puree and 100 grams of unsweetened dates to the pan.

Stir in 100 grams of light brown sugar and a spice mix consisting of 1 teaspoon of ginger powder, 1 teaspoon of coriander powder, 0.5 teaspoon of mace, 0.5 teaspoon of black pepper, and 1 teaspoon of salt.

Pour in 200 milliliters of water and mix well.

Add the diced green apple and the rest of the diced vegetables to the pan and stir everything together.

Place the pan on medium heat and bring the mixture to a simmer, stirring regularly until all the sugar has dissolved.

Once simmering, reduce the heat to gently cook for about one hour, stirring occasionally.

Allow the mixture to reduce until it reaches a thick but saucy consistency, noting that it will thicken more as it cools and when refrigerated.

Transfer the hot chutney into a sterilized jar, ensuring there are no air pockets, and seal the lid.

Let the jar cool down at room temperature, then store it in the fridge after a couple of weeks of maturing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens