Another sloe chutney

malty45 · Post by **malty45** » 14 Oct 2006, 15:28

Sloe Chutney
1kg sloes
450g brown sugar
225g seedless raisins
1 stick cinnamon
1 teaspoon whole cloves
300 ml malt vinegar
Wash sloes and put into casserole, cover tightly and cook in a slow oven until they are very soft, pass through a sieve, Tie the spices in a muslin bag and put this with the pureed sloes and the remaining ingredients into a stainless steel pan. Bring to the boil, stirring well until the sugar has dissolved . Simmer gently for 30 minutes. Remove muslin bag. pot and seal. Store at least two months before use. A pleasant, mild chutney.

I am going to try this one. Will let you know how it goes

malty45 · Post by **malty45** » 15 Oct 2006, 15:26

Smells just like Christmas

Very pleasant taste even now. I added a couple of onions and a dried chilli too because I like a bit of heat!

malty45 · Post by **malty45** » 02 Sep 2007, 10:15

I have just used the last of this chutney and it really has been delicious. I will be making some more this year. Great for christmas presents too.

Mr E Mann · Post by **Mr E Mann** » 11 Oct 2007, 19:37

I'm a chutney making virgin, but as I overpicked a bit at the the weekend and I currently have a glut of sloes, I'm thinking about giving this a try.
First of all - how many jam jars full does this recipe make? - and do I need a stainless steel saucepan or would any large pan do?
Thanks.

malty45 · Post by **malty45** » 14 Oct 2007, 16:29

I think I made about 6 small jars about half pound ones I reckon.

I used an old stainless steel pan but I cant see any reason why you couldnt use any old pan.

Hope you enjoy it. Definitely making some more this year. I have just picked 4 lb out of my garden and they are the ones I can reach and these are going to be for the gin. There must be another 4lbs I cant reach so will have to get step ladders out and will use those for chutney. They make lovely christmas gifts and it goes really well with cold turkey.

Mr E Mann · Post by **Mr E Mann** » 15 Oct 2007, 20:00

Looks like I'm going to be busy Saturday - I'll let you know the results....

Mr E Mann · Post by **Mr E Mann** » 18 Dec 2007, 20:53

Just had the first taste of this chutney (I added some crab apples with the sloes) on some plain cream crackers. The vinegar has mellowed nicely and the overall taste is quite sweet. The only bit I'm not so keen on is the slightly dry aftertaste - presumably from the tannin in the skins.
Not sure how best to use it - I've got a feeling it will accompany a few curries over the next few weeks.