Does anyone have any good recipes for sloe chutney, either for fresh sloes or ginny ones?
Hello……I asked the same question just the other day……and the advice I rec’d was to corrupt one of the Hugh Fearnley Whittingstall chutney recipes, which can be found at rivercottage.net, however, I also found this on the internet….. Sloe Chutney Sloes 2 tart apples, peeled, cored and chopped 2 medium sized onions, sliced 1lb raisins 1 teaspoon of hot chilli powder 2 inch piece of fresh root ginger, grated 1 garlic clove, crushed 1 teaspoon salt 1/2 teaspoon grated nutmeg 12 cloves juice and grated rind of 2 oranges 1lb of soft brown sugar 1 pint of organic white wine vinegar Put the ingredients in a large cooking pot and stir, using a wooden spoon. Bring to the boil and stir occasionally. Reduce the heat so the mixture simmers, stir occasionally, for 3 hours or until it is thick. Ladel into clean, warm jars. Cover, label and leave in a cool place for a couple of months. It’s a bit annoying that quantities aren’t specific…but may that’s deliberate. Have Fun, D-J….a.k.a.
