Spicy Medlar Chutney is a traditional British recipe for classic chutney (fruit and vegetable preserve) made from that most unusual of fruit, the medlar and flavoured with Indian spices. The full recipe is presented here and I hope you enjoy this classic British version of: Spicy Medlar Chutney.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
The medlar is a fruiting tree of the rose family. The most frequently found is the Common Medlar Mespilus germanica, a native of southwest Asia which has been introduced throughout Europe. Once common in farmhouse gardens and orchards they are not commonly planted today, though you may be lucky to have an old, gnarled, example in your orchard (the tree is sensitive to wind and this makes it grown in a very contorted shape). In northern Europe it's not warm enough for the fruit to ripen naturally. As a result the hard and acidic fruit only become edible after being softened (bletted) by the first frost (when the fruit begins to decay and ferment). You can also take ripe medlars from the tree and spread on some type of absorptive material (such as straw, sawdust, or bran) somewhere cool, and allowed to decay for several weeks before using. Once the process is complete, the flesh will have broken down enough that it can be spooned out of the skin. The taste of the sticky, mushy substance has been compared to sweet dates and dry applesauce, with a hint of cinnamon.
Ingredients:
700g bletted medlars, quartered
200ml water
3 tbsp grapeseed oil (or any light vegetable oil)
4 tbsp mustard seeds
2 tbsp black peppercorns, crushed
1 tbsp fenugreek seeds
1 tbsp ground cumin
2 tsp turmeric
1/2 bulb of garlic, cloves peeled and grated
6cm length of fresh ginger, peeled and grated
6 fresh red chillies (as hot as you like), de-seeded and finely chopped
2kg tart cooking apples, peeled, cored and chopped
500ml cider vinegar
1 tbsp sea salt
500g dark Muscovado sugar
Method:
Combine the fruit and water in a pan. Bring to a simmer, cover, and cook until soft (about 90 minutes, depending on the degree of bletting). Turn into a fine-meshed sieve set over the bowl (it's the fruit pulp you need for this recipe, use the medlar juice for making ice cream or medlar jelly).
Add the oil to a large, heavy-based saucepan over medium heat. Add the mustard seeds and when they begin to 'pop' stir in all the other spices. Continue frying, stirring constantly for about 2 minutes more then add the garlic, ginger and chillies. Fry gently for 2 minutes then add the apples. Stir to combine with the spices before adding the vinegar, salt, sugar and the medlar pulp.
Stir over low heat until the sugar has dissolved then bring to a simmer and cook, uncovered, for about 2 hours, or until the mixture has thickened, stirring occasionally (add a little water if the mixture looks as if it's becoming too thick). When ready allow the chutney to cool very slightly then pour into clean, sterilized jars that have been warmed in a cool oven (fill the jars very full as the mix will shrink slightly when it cools). Seal with vinegar-proof lids, label and store until needed.
Click on the image, above to submit to Pinterest.