Recipe: Cecilia’s Chutney by Liam Tomlin

08 April 2014

aprilLast year for our Chef’s Picnic on the farm, chef Liam Tomlin created a whole basket full of lovely recipes and this is one of our favourites using a whole lot of our dried fruits and the fresh Granny Smith apples that we’re picking on the farm right now!

Cecilia’s Chutney:
The chutney is best made in large quantities and can be kept for up to one month in a sealed jar in the refrigerator. It can be served with charcuterie, cheese and game.

Ingredients:

  • 5 Granny Smith apples peeled and cored
  • 1 Onion finely chopped
  • 150m Balsamic vinegar
  • 150ml Brandy
  • 800g Seedless white grapes washed
  • 175g Brown sugar
  • 1 tsp Mixed spice
  • 1 tsp Ground cinnamon
  • 1/2 tsp Ground ginger
  • 100g Dried figs, sliced
  • 100g Dried peaches, sliced finely
  • 100g Dried pears, sliced finely
  • 100g Dried apricots, sliced finely
  • Salt to taste

Method:

Simmer the apples, onions, balsamic vinegar and brandy together for 30 minutes, stir in the remaining ingredients and cook out until the chutney has thickened and become pulpy – this will take between 1,5 hours and 2 hours. Add the dried fruits and cook for a further 15 minutes.
Bottle and enjoy!