Photo: Jules Grandgagnage, CC BY-SA 4.0 · source
Other · From Bladwijzer
Medlar chutney
- Makes: ± 3 jars of 250 ml
- Time: 1 hr 15 min + 2 weeks maturing
- From: Medlar
Ingredients
- 600 g soft, brown medlars (± 350 g pulp)
- 1 large onion
- 1 sour apple
- 150 ml cider vinegar
- 120 g soft brown sugar
- 1 tbsp grated fresh ginger
- 1 tsp mustard seeds
- ½ tsp cinnamon
- 1 pinch of chilli flakes
- 1 tsp salt
Method
- Use only medlars that have gone completely soft and brown. Cut them open, scoop the pulp out of the skin and remove the 5 hard stones. Discard stones and skins.
- Chop the onion finely and dice the apple (skin on, core removed).
- Bring the onion, apple, vinegar, sugar, ginger, mustard seeds, cinnamon, chilli and salt to the boil. Simmer for 10 minutes, until the onion is soft.
- Add the medlar pulp and simmer gently for 25–30 minutes. Stir often so the chutney does not catch.
- Taste and adjust with a little more salt or sugar. The chutney is ready when a spoon leaves a trail across the bottom of the pan.
- Fill hot, sterilised jars to 1 cm below the rim, close and turn them upside down for 5 minutes.
- Leave to mature for at least 2 weeks before opening.
Storing: A year in a cool, dark place. Once opened, keep in the fridge and eat within 4 weeks. Lovely with cheese, pâté, roast meat and game.