Chutney & Marmalade Recipes

Sleath Chutney

I put this recipe together by looking at a bunch of existing recipes and tweaking them based on what I like in a chutney. I hope you enjoy too!

• 250ml cider vinegar
• 1 red onion, chopped
• 25g fresh ginger
• 100g dates
• 100g sugar
• 245g rhubarb (I use a tin)
• 470g apples (I use a few regular, maybe 1 Bramleys)
• 50g raisins
• 1.5 teaspoons salt
• Spice mix
  • 2 tsp mustard seeds (crushed a bit in a pestle and mortar)
  • 1tsp curry powder
  • 1 tsp mixed spice
  • 0.5 tsp allspice
  • 0.5 tsp chilli flakes

Method

1. Heat onions, apples, dates in vinegar, salt and sugar.
2. Add spices, ginger, raisins once apples are tender.
3. Add rhubarb.
4. Sterilise and warm the jars.
5. Simmer for ~30 minutes, stirring frequently. Use a potato masher to break down apple lumps, whilst keeping a bit of texture.
6. Once chutney is the right consistency, cool for ~20 mins before spooning into jars.

Orange & Ginger Marmalade

This is a bit of a cheat, I’ll be honest. I use Robertson’s “Mamade” tin, following the instructions, with the following tweaks:

• Instead of adding 1/2 pint of water, I did ~1/4 pint water, ~1/4 pint pink grapefruit juice
• I also added a jar of Bart’s Chopped Ginger. This comes in 180g jar. I rinsed the vinegar off it first in a sieve, then used scissors to chop it up into smaller bits, then added it in fairly early in the simmering process.