Homemade chutney and crackers

Get some spice in your life with this yummy clementines chutney that works magic on your taste buds

Like jams and pickles, chutney is a wonderful preserve to keep for a rainy day. Homemade chutneys can be made from fruit, vegetables or a mix of both, slow cooked with herbs, spices, vinegar and sugar to your liking, and then left in a pot to mature and mellow before eating.


Chutney recipe (makes about for smallest jars or 3 medium)

6 clementines

4 apples (any apples you have in the kitchen) peeled and roughly chopped

400g Demerara sugar (you can use granulated sugars)

400ml cider vinegar

2 tsp mixed spice (ground spices with cinnamon, coriander seeds and nutmeg)

1 cinnamon stick

1/2 a tsp chilli flakes

2 fresh bay leaves

1. use a vegetable peeler to pare the zest of 2 clementines (avoid the white pit as much as you can as this got a bitter taste). Roughly chop the zest, not too fine as you want bits in the chutney. Put the zest into a saucepan. Cut off the tops and bases of all the clementines and slice any zest, pith and skin away. Roughly chop the flesh and add to the saucepan with juices and all the remaining ingredients.

2. put on a low/medium heat and bring to a boil while stirring. Turn down to simmer, stirring often for about 1 hour, until the chutney is thick and reduced.

3. Sterilise your jars. I always rinse and poor boiling water in the jars.

4. Remove the cinnamon stick and bay leaves and spoon the chutney into the jars. Cover tightly with lids. Leave to cool down. Store in a cool dark place and use within 1 month. Once opened it needs to be refrigerated.



Crackers recipe:

150g plain flour

50 g spelt, wholemeal or rye flour

10 g chia seeds

20 g sesame seeds (black or normal)

4 g salt

0,5 dl oil

1,25 dl cold water

a handful of pumpkin seeds

1 tsp poppy seeds

Salt - I use Himalayan salt

You can add any seeds, herbs or spices you like. All for your taste.

1. Mix all the ingredients. Add a little bit of water at the time.

2. Roll the dough thin. When I say thin we are talking millimetres! Use any size cutter depending on how small or big you want the crackers. Mine are round and about 5 cm.

3. Put the crackers on a baking tray covered in baking paper. Prick each of the crackers using a fork to avoid them puffing up in the oven.

4. Sprinkle with salt.

5. Bake at 170 Dec C. for about 10 to 15 min until golden around the edges

6. Cool the crackers And keep in an airtight container or a killer glass jar.

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