120g Sultanas
500g Baby onions
75g Sugar
3tbsp Tomato Puree
10 Green peppercorns
1 Bay leaf
pinch of Cayenne pepper
250ml White wine vinegar
250ml Water
1 - Soak the sultanas in warm water for 15 minutes and drain.
2 - Put all ingredients into a large saucepan. Pour in the water and vinegar and stir gently.
3 - Cover the pan and slowly cook for 2 hours, then remove lid and cook for a further 1 hour to reduce.
Chef: Although this chutney takes a while to complete, it is well worth the wait. I would say best for curries and game.
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