A Quartet Of Tangy Chutneys

It's a new year, but it's still only January and, if you're anything like me, you have a ton of leftover cold meats and cheeses in the fridge and/or freezer. I refuse to waste food and my leftovers are in desperate need of using up (I'm forever short of freezer space). For me at least, the ideal way of using up this type of leftovers are meat and cheese boards or good old fashioned sandwiches and neither are complete without a healthy dollop of chutney or pickle. With that in mind here are 4 super simple, tangy chutneys that go great with meat and cheese.

Apple And Cranberry

You will need:
250g onion, sliced
250g apple, peeled and chopped
3cm chunk ginger, grated
1/2 tsp peppercorns, cracked
1/4 tsp mixed spice
1/4 tsp salt
250g brown sugar
100ml cider vinegar
250g cranberries

Method:
1. Add everything, but the cranberries, to a heavy bottomed saucepan.
2. Place over medium/high heat until boiling, reduce the heat until just simmering and cook for about 45 minutes, stirring regularly, until thickened.
3. Add the cranberries and continue to cook for a further 10 - 15 minutes.

Onion And Pepper

You will need:
250g onion, sliced
150g red pepper, chopped
150g green pepper, chopped
2 cloves garlic, crushed
3cm chunk ginger, grated
1/4 tsp salt
1/4 tsp pepper, ground
250g brown sugar
100ml cider vinegar

Method:
1. Add everything to a heavy bottomed saucepan.
2. Place over medium/high heat until boiling, reduce the heat until just simmering and cook for about 45 minutes, stirring regularly, until thickened.

Root Vegetable

You will need:
200g onion, finely chopped
100g carrot, finely chopped
100g swede, finely chopped
100g parsnip, finely chopped
100g apple, chopped
2 cloves garlic, crushed
3cm chunk ginger, grated
1/2 tsp dried thyme
1/4 tsp salt
1/4 tsp pepper, ground
250g brown sugar
100ml cider vinegar

Method:
1. Add everything to a heavy bottomed saucepan.
2. Place over medium/high heat until boiling, reduce the heat until just simmering and cook for about 60 minutes, stirring regularly, until thickened.

Tomato And Onion

You will need:
250g red onion, sliced
250g tomato, chopped
2 cloves garlic, crushed
3cm chunk ginger, grated
1/2 tsp paprika
1/4 tsp salt
1/4 tsp pepper, ground
250g brown sugar
100ml cider vinegar

Method:
1. Add everything to a heavy bottomed saucepan.
2. Place over medium/high heat until boiling, reduce the heat until just simmering and cook for about 60 minutes, stirring regularly, until thickened.

Notes:
Store in the fridge in sterilised jars and these should keep for weeks, if not a couple of months.

Chicken, Pumpkin And Chickpea Curry

Rich, creamy, flavoursome and a little bit seasonal (it's currently autumn/winter). I know this is very similar to a couple of other recipes I’ve posted in the past, but I do love a curry and sometimes changing just a few little things can alter the flavour dramatically.

You will need:
1 tbsp vegetable oil (rapeseed oil)
3 medium onions, sliced
6 chicken thighs, boned and very roughly chopped
4 cloves of garlic, crushed
1 thumb sized piece of ginger, grated
3 chillies, finely chopped
2/3 tbsp curry paste*
1 small pumpkin, peeled and cut into 1 inch chunks
250ml chicken stock
1 can reduced-fat coconut milk
1 can chickpeas, drained
1 handful fresh coriander, chopped

Method:
1. Heat the vegetable oil over low/medium heat in a large saucepan with a lid.
2. Add the onion and cook for 10-15 minutes, until they begin to caramelise.
3. Turn up the heat to medium, add the chicken and continue to cook for a further 2-3 minutes, until just coloured.
4. Add the garlic, ginger and chilli and cook for another minute.
5. Stir in the curry paste and cook, stirring constantly to stop it catching, for 1 minute, until fragrant.
6. Add in the pumpkin, stock and coconut milk, stir, bring to a simmer and cook for about 10 minutes.
7. Add in the chickpeas, stir and continue to cook until the pumpkin is tender.
8. Remove from the heat, stir through the coriander and serve.

Notes:
Serve over rice, with a naan or maybe both (definitely both).

* You can easily substitute with curry powder if you don't have paste.