Liesl and chutney

I have been meaning to post a proper finished pic of Liesl for ages, since it is now my new Favourite FO and I have been wearing it more or less constantly since completion. The button is one of a set of six I bought from Nichols Buttons a couple of years ago and which suit the colour and style perfectly. I decided not to put three buttons on, despite making three button holes, as I thought it might make the cardi strain in an unseemly manner across my chest.



Meanwhile I spent part of yesterday making some spicy chutney - having noticed that stocks of pickle/chutney were low (only two jars left) and knowing that it takes at least a month of maturation before new jars are ready to eat. I get through a LOT of chutney, and the majority of it is homemade.



This recipe is the one that Sal used for the birthday chutney she gave me last year - I enjoyed it so much that I begged the recipe. It's quite different from the ones I usually make, which tend to involve fruits. This one has onions, peppers, tomatoes and aubergine, garlic, the usual vinegar and sugar as well as cayenne pepper, paprika and lots of crushed coriander seed (which I nominate as one of the best aromas in the world!). So far so good - I suspect it's going to turn out really tasty. Now I just have to work out the recipe for the Spicy Apple Chutney I bought from a WI sale in Tenterden earlier in the year. I am saving the label with the ingredients (which include fenugreek, which I've never used before and which I suspect imparted the unusual taste) so that I can always try and guess it if I can't find anything similar.



I was rather chuffed with my homemade labels, which almost look professional!

Later: here's the recipe
SPICY CHUTNEY

900g tomatoes, peeled and chopped
3 red peppers, deseeded and chopped
1 green pepper, deseeded and chopped
1 large aubergine, chopped
700g onions, peeled and finely chopped
4 large cloves garlic, crushed
350g granulated sugar
300ml white wine vinegar or distilled malt vinegar
1 tablespoon salt
1 tablespoon crushed coriander seeds
1 tablespoon paprika
2 teaspoons cayenne pepper

Put tomatoes, onions, peppers, aubergine and garlic into a heavy-based
pan and bring to the boil. Lower the heat and simmer, covered, for
about an hour, stirring occasionally, until tender.

Tip sugar, vinegar, salt and spices into the pan and bring back to the
boil over a medium heat, stirring, until the sugar has dissolved.
Continue to boil for approx 30 minutes, stirring as necessary, until the
mixture achieves a chunky consistency and the watery liquid has
evaporated.

Ladle the chutney into sterilised jars and seal while hot. Best left to
mature for at least a month in a cool, dark place before using.