Okay, the preserving pan has been sat idle for a while; the last batch of preserve was made in August. This close to Christmas, I might have made a few more bits and pieces. Alas, the mojo has been a bit adrift.
The last batch that we made was ‘Oberon’s relish’ which involve apples, mint and green tomato. This has all now gone to loving homes, so I thought about doing some experimenting. There were some plot grown scotch bonnets that need to be used, and I also harvested a fair bit of mint from the allotment. Home grown garlic was also used to form the base of the chutney.
You can see the youtube video here.
It does take time to prepare all of the ingredients; lots was chopped up before it could all get combined. Patience is required when cooking, to ensure that all of the flavours infuse and nothing burns. You really don’t want to be scrubbing the bottom of the preserving pan when burned stuff has welded itself there.
At the moment, the chutney is going to be very intense and quite fiery. Hopefully, it will mellow for a while before it can be tasted.