Chopped Up

Undaunted by yesterday's failure, I battle on with the programme of preserves. This is for Hot Indian Chutney, to a recipe my mother made almost annually. The fruit and veg are sitting overnight in the salt and sugar, the spices will be infused during the cooking. It will then mature until Christmas.

I did rescue the caramelised mixture, which overnight settled into roughly two phases. The top layer, poured off, was mixed with more juice (made by rinsing the fruit in more vinegar and bashing it round a bit) and heated through. To the bottom, sticky caramel, layer was added a few lumps of butter then boiled to hard crack, the resulting toffee quite pleasant.