Roger Patterson's Honey Recipes


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Chutneys

Apricot and Apple Chutney (00087)

1 ¼ lbs sour cooking apples peeled and chopped
2 oz sultanas
6 oz sugar
8 oz dried apricots - the cheaper "chippings" if available
6 cloves garlic pulped
2 x 1" cubes fresh ginger peeled and grated
14 fl oz white wine vinegar (malt will do)
8 oz honey
2 tsp salt
½ tsp cayenne or chilli pepper

Combine all in a pan.
Bring to the boil slowly using a potato masher to give a jam like consistency.
Simmer, stirring continually as it thickens, for about 30 mins.
Cool, then bottle.
Store in a cool place. It keeps longer in a fridge.

Tomato Chutney (00088)

3 ½ cups tomatoes, chopped
3 cups peeled pears, chopped
½ onion, chopped
3 cups peeled apples, chopped
1 cup green pepper, chopped
1 ½ tsp salt
1 tsp dry mustard
1 cup raisins
½ cup vinegar
¾ cup liquid honey

Mix all except honey in a large saucepan.
Bring to boil, reduce heat and simmer for 30 mins, stirring occasionally.
Add honey and mix well.
Simmer for further 30 mins or until thickened.

Fresh Mint and Honey Chutney (00089)

1 cup fresh mint leaves
½ cup sultanas
1 dessert apple
½ cup liquid honey
½ tsp salt
½ tsp mixed spice
1 tbsp vinegar

Mince the mint, sultanas and apple.
Add the rest and mix well.
This chutney will keep for 2 weeks in fridge or can be frozen.

Apple and Red Pepper Chutney (00094)

400 g apples, peeled, cored and chopped
500 g red peppers, chopped
240 g onions, peeled and chopped
2 cloves garlic, crushed
½ cup dry currants
2 cups cider or wine vinegar
½ cup white wine
10 ml black peppercorns
5 ml cloves
2 cups honey

Put apples, red peppers, onion, garlic, currents, vinegar and wine in a large pan.
Tie the peppercorns and cloves in muslin, add to the pan.
Bring to the boil and simmer uncovered, stirring occasionally for about 1 hour.
Add honey, stir until dissolved and simmer until thick.
Remove spices.
Pour into hot jars and cover when cold.

Apple Chutney (00095)

1.5 kg cooking apples, peeled, cored and chopped
1.5 kg onions, peeled and chopped
375 g raisins
50 g fresh root ginger, grated
1 green pepper, seeded and chopped
50 ml spoon of mustard powder
50 ml spoon ground coriander
3 garlic cloves, crushed
900 ml honey
450 ml vinegar

Leaving out the honey put all the ingredients into a large pan and bring slowly to the boil, stirring occasionally.
Reduce heat and simmer for about 2 hours or until very thick.
Stir frequently to prevent sticking.
Add honey and bring to the boil again to kill any yeast in the honey.
Pour into jars and cover when cold.

It is intended this site will be updated regularly

Comments please to this email address: Roger@honeyrecipes.org.uk


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