Plum & Pear Chutney
Time for a little introduction to our latest chutney: Plum & Pear Chutney
Top three on the ingredients list are of course the plums & pears along with apples giving this chutney a really fruity base and sweet flavour.
Pears ready to be picked.
The pears were picked by Lisa from her parents garden on a recent visit (along with the rose hips now in our jelly, and a large amount of Medlars which we will be looking for exciting uses of very shortly) with the other ingredients coming from our local greengrocer.
In the pan ready to go.
Chutneys are mostly very simple to make and the process very similar for all and really characterises the Raw Talent Principle; the results rely on putting in the best raw ingredients and combining the right flavours to make the very best end product.
End result in the pan.
Once combined with the vinegar and spices the ingredients get to simmer gently for as long as it takes until it turns into the dark glossy stuff we’d recognise as a chutney. Then it’s time for a tasting and making sure we get the right consistency before bottling (jar-ing doesn’t seem to be the right word here.)
A brief insight into the loving production of a chutney from raw ingredients through to the end result.
Looking forward to seeing what you do with the Medlars. Medlar jelly is delicious with a good local cheese and some home-made oatcakes, washed down with a glass of organic cider.