let's cook: chutney (the results)

As I mentioned before the cook-off challenge between me and my mum for November was some festive chutney, to accompany the Christmas cheeseboard.

There were a couple of independent adjudicators this time and the overall consensus (from myself included) was that the Mary Berry recipe that my mum followed was a favourite. The chutney I made was popular but was quite a bit sweeter in comparison, which is better in much smaller portions I think.

When it came to the scores though, we were awarded 8 points each as my mum had a mark docked for unoriginality (she used the recipe I already tried and tested last year). At least none of us had points deducted for lack of meat this time.

I think we might continue this challenge in a less formal format over the next year - setting the task of one thing a month didn't work out too well for us but we both like the friendly competition and the chance to try new things.

But what next?

let's cook: chutney

We started the year so well, but our monthly cook-off challenge has slipped a bit off track.

I think the fact that it was summer and both of us wanted to spend our time outdoors, rather than in the kitchen, was the main contributing factor. I'm not sure cooking will ever become a passion of mine.

However, we have decided to pick it up again for the winter months, and our chosen challenge for November is some nice festive chutney.

My mum jumped in early and laid claim over this recipe (the one I used last year) and I'm trying out a new one:

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Spiced courgette chutney

Ingredients

2 chopped onions
500g chopped tomatoes
500g diced courgettes
300ml white wine vinegar
2 Granny Smith apples (peeled and diced)
250g muscovado sugar
2 tsp mixed spice
1 tbsp mustard seeds
small piece root ginger
4 crushed garlic cloves

Instructions

Add all the ingredients to a large pan (I always underestimate the size of the pan and end up needing two) and bring to a simmer. Stir occasionally so the mixture does not stick.

Simmer for about two hours until the mixture has thickened and looks darker in colour.

Put into sterilised jars and leave for at least 3-4 weeks until eating.

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I think my mum has a bit of an advantage at the moment as she's using a tried and tested (definitely tasty) recipe. But all will be revealed over the Christmas Day cheeseboard. At least we'll have a panel of voters to decide the results this time.

success!

The Christmas chutney turned out to be a big success. In fact, I had cheese and chutney for brunch today (a new year treat). And the christmas day cheeseboard was immense. I counted 12 cheeses. Lovely.

The recipe made about a kilo and a half of chutney which meant I could share it out amongst many small pots for friends and family. I only wish there had been more leftover for me...

I'll definitely try another batch again this year (I might double the quantity next time though!)

festive snacks

I made some mince pies last night for our knitting meet-up. Yum yum!

I also made some chutney this week, which should be ready just in time for christmas. I'm hoping for a nice taste. The process of making it left my flat smelling quite strongly of vinegar which doesn't fill me with high hopes.

I used this recipe but left out the coriander seeds (yuck!) and one of the red peppers, as when I cut it open I found a moth living inside it (a MOTH!!). Horrible.

I'll let you know the results come Christmas time! I'm looking forward to a nice cheese board.