October 11, 2009
The real name of this chutney should be ‘cinnamon chutney’ as I got a bit overexited when putting the cinnamon in… Cinnamon is probably one of the easiest spices to go overboard on, I’ve done it to countless curries, tagines, cakes and once you’ve put too much in its really hard to mellow it out – so yeh, be carefull and maybe just add it a little at a time tasting as you go along.
2.5 kg pumpkin, chopped finely
800 gr green tomatoes, quatered
3 onions, minced or grated
3 big bramley apples, chopped finely
2-3tsp ground cinnamon, 6tsp mustard seed, 3tsp ginger powder
juice and rind of 1 lemon
1 kg demerara sugar
600 ml vinegar
2 tbsp chillie flakes or little dried chillies
handfull of dried dates roughly chopped
Put everything into a big casserole pan or jam pan, bring to the boil and stir until the sugar has dissolved. Then turn the heat down really low and simmer for 2-3 hours until the sauce is thick. Watch out it doesnt catch on the bottom, the taste of burned sugar will flood the rest of the chutney.