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It is preserving time in my parents house and while we wait for our shipping container to arrive and I have the extra 2 sets of hands to help with Kingsley I am using some of my time to start building up our stockpile again.  Yesterday I made 2 different chutney’s and stewed some plums.

I love chutney with it’s lovely mix of spice, tang and fruityness.  I love it with cold meat and good cheese. This is one that my Mum makes and it is done in the slow cooker which makes it so easy (although I am sure you could do it on the stove top).

I made a double batch so Mum and Dad get some and so do we.

Maharajah’s Chutney

10 Plump Garlic Cloves
3 Brown Onions
2 Tsp Grated Ginger
500 g Sultanas
2 C Malt Vinegar
2 C Sugar
2 Tbsp Salt
Grated Rind and Juice of 2 Lemons
1 Tbs Mustard Seeds
5 Small Dried Chillies
3 Tbsp Coriander seeds
2 Tbsp Cumin Seeds
1/4 C Oil
1 Tsp Cinnamon
2 Tsp Ground Turmeric

Dice your onion finely and crush your garlic and add both to the slow cooker along with the sultanas, vinegar, sugar, salt,lemon zest and juice and set the slow cooker to high.
Using a mortar and pestle or spice grinder crush the mustard seeds, chillies, coriander and cumin.  In a heavy based pot heat the oil over a medium heat and add the crushed spices, the cinnamon and turmeric.  Fry gently stirring often until you can smell the spices release their aroma (approx 2 mins).  Do not over cook or they will go bitter.   Add the cooked spices to the slow cooker and give the mix a good stir.
Cook on high for 3 – 4 hours giving it a good stir ever hour then bottle into sterilised jars.

Like all chutneys the flavour needs time to fully develop so give it at least a month before you open it.