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The Review - FOOD & DRINK- Cooking with CLARE
Published: 17 January 2008

Perfect pear: team with cooking apples to add a tangy touch to cheese

Fruitful ideas from India to preserve for spring

Clare Latimer cheers up a cold meal with chutneys from pears, apples, rhubarb and butternut squash

WHILE the dark days of winter are still with us I thought it would be good to make some foods that can be stored up for spring and summer use – and in the meantime heat up your home and give lovely cooking smells.
Chutneys originated in India (the name comes from the Hindu word chatni) but are now a very popular preserve all over the world. They work particularly well with cold meats and cheeses and can keep for well over a year and brought out for any occasion.
By the speed of the ones that are sold in my shop, chutneys have become very popular and cheer up any cold meal.
I have chosen two ingredients that are in season at the moment.
I have also chosen a marmalade made with a vegetable and will be a surprise for most guests. It will not last more than about a month so use first while a winter teatime treat is still necessary.
To sterilise the jars, wash and rinse them and place upside down in a cold oven. Turn the temperature to 150C/300F/ gas 2 and when the temperature light has gone out as it reaches its correct heat turn the oven off. When slightly cooled remove and use.

Rhubarb and ginger chutney
This recipe will make about five normal-size jars of chutney.

Ingredients
1.4 kg rhubarb
450g onions, peeled and chopped
110g sultanas
450g brown sugar
Little salt
1 heaped teasp ground ginger
Good grind of black pepper
560ml vinegar.

Method
Wipe and trim the rhubarb and cut into 2.5cm lengths. Put into a pan with all the other ingredients and slowly bring to the boil. Reduce the heat and simmer very gently for about one-and-a-half hours or until cooked and the chutney is thick. Spoon into warm, clean, sterilised jars and seal at once.

Pear chutney

Ingredients (makes about five normal jars)
1.4kg pears
2 cooking apples
450g onions, peeled and chopped
450g seedless raisins
1 teasp chilli powder
1 teasp ground ginger
1 clove garlic, peeled and crushed
1 teasp salt
Half teasp freshly grated nutmeg
Juice and grated rind of 2 lemons
450g soft brown sugar
560ml white distilled vinegar.

Method
Peel, core and chop the pears and apples. Put all the ingredients into a large saucepan and stir well. Bring to the boil, stirring occasionally.
Reduce to a simmer and continue cooking for about two hours, stirring occasionally, until it is thick. Ladle into hot, sterilised jars, cover and seal. Label when cold.

Butternut squash marmalade
This vegetable marmalade is slightly unusual but it is delicious with hot buttered toast especially at tea time.

Ingredients
(makes one normal jar)
1kg butternut squash, peeled and chopped
600g white sugar
Juice of 1 orange
Juice of 1 lemon
4 cloves
200ml water.

Method
Put the squash, sugar, orange and lemon juice, cloves and the water into a large saucepan and then gently bring to the boil stirring occasionally. Lower the heat and simmer gently until the liquid has evaporated.
This will take about 30 minutes but keep an eye on it. Remove the cloves and beat well to turn into smooth paste.
Spoon into a sterilised jar and seal and label.

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