Local National Trust property Barrington Court, near Ilminster, is holding a Chutney Festival on October 3rd and 4th. Chutney and pickle lovers will be able to buy a wide selection of home-made produce at the Chutfest farmers market.
If you fancy having a go at making your own chutney here's a super recipe for Somerset Tomato Chutney.
Ingredients
1kg ripe tomatoes, chopped
450g onions, chopped
2 garlic cloves, finely chopped
2 eating apples, peeled, cored and roughly chopped
2 tsp mustard seeds
2 cloves
2.5cm piece fresh ginger, grated
300g sultanas
200g light muscovado sugar
600ml malt vinegar
This should make just over 1kg of Tomato Chutney
Takes 1¼-1½ hours to make, plus cooling and at least 1 month to mature.
Directions
1. Put all the ingredients, apart from the vinegar, in a preserving pan or large, deep saucepan. Add half the vinegar and season.
2. Place the pan over a medium heat. Slowly bring the mixture to a simmer, stirring constantly, until the sugar has dissolved. Simmer for 30-40 minutes, stirring occasionally, until tender.
3. Stir the vinegar into the chutney. Cook for a further 30 minutes, stirring often, or until thickened. If it's still runny, simmer for another 10-15 minutes.
4. Divide the hot chutney between sterilised jars and set aside to cool.
5. Place a disc of waxed paper directly onto the chutney and seal with airtight lids or Cellophane and elastic bands. Store in a cool, dry place, away from direct sunlight, for at least 1 month before eating. It will keep for up to 6 months. Chill after opening and use within 1-2 months.
