It’s the most satisfying time of year. Trees laden with fruit, vegetable patches across the county groaning with produce, and brambles starting to drip with blackberries. Which means it’s also time to start gathering in the fruits of the summer’s labours and dare I say it, preparing for autumn and winter by freezing, preserving, and baking whatever you can. Even for the most disinterested of cooks, there is something wholesome about the process of bringing in the harvest and preparing for the months ahead.
But even if you’re not a keen cook, the following Sussex chutney recipe courtesy of The Quirky Mixologist is super simple, delicious and great for late summer salads!
Ingredients
1.5 kg – carrots, peeled and grated (laborious I know!)
3 – packs of spring onions (only use the green tops – chopped)
90 g – fresh ginger root – finely chopped
750 ml – apple cider vinegar
750 ml – water
600 g – soft brown sugar
1 tbsp – fresh thyme
2 tsp – cayenne pepper
1 – lemon zested and juiced
2 – oranges zested and juiced
1 tbsp – salt
2 tsp – black pepper
Delicious simplicity
This next stage is nice and simple.
Put all the ingredients into a large heavy-duty saucepan. Bring the ingredients to the boil, then lower the heat and simmer gently for approximately 45 mins. Once the mixture has thickened, pour into sterilised jars and seal with sterilised lids. Once the jars are cooled enjoy labelling.
This is a lovely sweet chutney with a lovely follow-up of warmth from the cayenne pepper. Great with cheese or cold meats.
Of course, if you can’t be bothered with all that, just head off to find the Quirky Mixologist at one of the many markets in the area including Steyning, Shoreham (Farmers’ and Artisans’), Henfield, Danefold, and Palmeira and Adelaide (Hove) and grab some of the Quirky Mixologist produce … ready to go and very daring!
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