Family and friends that I have shared much time with know I have a couple of addictions (of the food variety!), Sausages and Cheese!
As a child, I would regularly scoff down some cheese and biscuits, usually with a large glass of milk, at ridiculous times of the evening. The taste for sausages developed slightly later in life, if you can get good ones that is, the usual suspects still seem to have horrible casings even though quoted as natural!
Now I am a bit(!) older I have become much more fussy about where I get my favourites. In my own mind, there is only one place to buy sausages, I have been using Gardeners of Ludgershall for over 10 years, its a trip worth taking, they have won over 120 national and international awards for their sausages. For Cheese, Greys of Pangborne offer a quality a range unsurpassed for miles around.
With age I think tastes do develop and get refined, the well known Pickles are OK, but for me, having a go at home made makes things more interesting.
The heading of this entry is about………………….Chutney!
The word “chutney” is derived from the Sanskrit word caṭnī, meaning to lick. When munching a Gardeners Championship Pork sausage, or Lincoln Poacher cheese from Greys a decent chutney or pickle can make a big difference.
Our well loved organic veg box supplier Riverford promoted a Red Onion and Sultana Chutney kit last week, so I ordered one to have a go.
Chop up loads of red onion, my mandolin did that as quick as a flash (with parental assistance), slowly fry to soften, add some of the sugar and continue, then add the vinegar, garlic spices and cook on a low heat to evaporate most of the moisture.
Mine looked like this after a 1 1/2 hours of slow bubbling, it filled the house with lovely smells. So there you have it, a tasty accompaniment to go with your favourite ham, cheese or sausages. This made 5 jars which should last a few months (hopefully)!
If you like good cheese, quality ham or sausages, have a go at making some chutney as it’s really easy and the results are fab.