The Fruitfulness of Autumn

The Fruitfulness of Autumn

A September Sunday afternoon and needed a break from gardening and a crate of home-grown apples, pears, onions and garlic that needed using. What better way to spend a few hours than cooking up some autumnal fruity chutney? This is a recipe I use most years, it alters sometimes as I throw in additional ingredients just because I happen to have them and it seems like a good idea at the time. The secret to the success of a good chutney is to cook for at least 3 or 4 hours, really slowly until the mixture reduces down to a sticky, dark paste, stirring occasionally to stop it sticking and burning the bottom of the pan. Scraping the base of a burnt on preserving pan is not much fun. So far, every jar of chutney has been rich and deep and after a few months of storage in the garage, deliciously mellow. This one is a winner with a good mellow Cave Aged Wookey Hole Cheddar and crusty bread.

By the way if you don’t go in for all of this hand-chopping lark, purist and therapeutic as it may be, put everything in a food processor in smallish batches and chop to the desired size.

Kate’s Autumn Chutney Recipe

Kate’s Autumn Chutney These amounts should fill approx. 6-8 jars

Cheese & Chutney Pairings

Whilst waiting the obligatory six months minimum for the chutney to mature, why not try some the Hawkshead Lake District chutney’s we stock with a few pairing ideas.

Farmhouse Cheddars: Currently some of the cheddars we currently stock are Wookey Hole, Montgomery, Keens, Isle of Mull Cheddar, Blackbomber & Godminster Organic Cheddar. Recommended Chutney’s: Scrumpy Apple, Apple, Date & Damson, Red Onion Marmalade, Chillililli and of course the all-time classic – crunchy Piccalilli

Blue Cheeses: Colston Bassett Stilton, Montagnolo Affine, Cashel Blue, Picos Blue, Beenleigh Blue, Crozier Blue, Cote Hill Blue Recommended Chutney’s   Pear & Date, Plum & Port, Mango Chutney, Apricot & Cranberry Relish. Also try drizzling earthy dark brown runny honey over the sharper blues, the rich sweet flavours round off the sharp edges beautifully

Goats & Ewes Milk Cheeses, these cheeses work well with a point of contrast.  Manchego, Pecorino, Norfolk White Lady, Berkswell, Crottin, Apley Goats Log. Recommended Chutney’s: Figgy Berry, Fig & Cinnamon, Mango, Damson and Quince Paste or Membrillo..

Finally, this sounds a bit nuts, but try a thick wedge of delicious, decadent triple crème Delice de Bourgogne with a teaspoon of Bonne Maman Strawberry Conserve – not jam, a bit too sweet. You could make some scones to serve warm with this and perhaps a glass of chilled champagne wouldn’t go too far amiss.