The recipes catching my eye lately have been sauces, chutneys, reductions and preserves. These are the extra bits I never get round to. I can make a roux, of course, and I’ve whizzed up a pesto or two, but when it comes to sauces and condiments, I’m usually tempted way more by a luxury jar from a fancy deli (or even Tesco extra-special!) than by the idea of attempting a recipe with a risk of splitting, that requires me to chop 800 onions or where I have to wait a month for the flavours to ‘mature’. And I’m rather partial to a bottle of squeezy Hellman’s.
So perhaps it’s setting up home that has made me suddenly crave cupboards full of hand-labelled jars and fancy self-made sauces with my dinner. As the crunchy wholesomeness of autumn descended last week, I gave in to the urge and made this chutney.