Hearty Ale Chutney
- 14 ounces onions, peeled and finely sliced
- 9 ounces rutabaga, peeled and chopped into 1/4-inch pieces
- 7 ounces carrots, peeled and chopped into 1/4-inch pieces
- 9 ounces apples, peeled, cored, and chopped into 2 1/2-inch pieces
- 5 ounces cauliflower, broken into tiny florets
- 2 fat garlic cloves, peeled and crushed
- 2/3 cup pitted dates, finely chopped
- 1/2 cup plus 1 tablespoon tomato paste
- 1 1/2 cups Demerara sugar
- 1/4 cup dark muscovado sugar
- 1 cup malt or cider vinegar
- 2 heaping tablespoons English mustard powder (see p. 202)
- 2 heaping teaspoons ground ginger
- 1 heaping teaspoon ground mace
- 1 heaping teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 pint traditional ale, bitter, or stout (not lager)
- Put all the ingredients except the ale into a large pan with 2 1/4 cups of water.
- Mix well, then place over low heat and bring to a gentle simmer, stirring until the sugar has dissolved.
- Cook for about 1 hourthe vegetables and fruit will begin to soften and the juices will thicken and reduce.
- Take the pan off the heat and add half of the ale.
- Return to the heat and continue to cook for 30 minutes, by which time the mixture should be deep red-brown in color.
- Add the remaining ale and cook for a further 30 minutes.
- By now the vegetables and fruit should be tender but still retain their shape and a bit of crunch.
- Remove from the heat and spoon into warm, sterilized jars (see p. 21), making sure there are no air pockets.
- Seal with vinegar-proof lids (see p. 22).
- Store for 4 to 6 weeks before opening.
- Use within 2 years.
onions, carrots, apples, cauliflower, garlic, dates, tomato paste, sugar, muscovado sugar, malt, english mustard powder, ground ginger, ground mace, salt, ground black pepper, traditional ale
Taken from www.epicurious.com/recipes/food/views/hearty-ale-chutney-389417 (may not work)