Making Farmhouse Chutney That's Better Than Branston Pickle

This is a serious chutney that’s guaranteed to get you all in a pickle. This will have you breaking out the cheddar and cracking open a beer!

There are two key ingredients that make this work so well; the dark beer and the barley malt extract. The spice blend round this off perfectly. Mix and match the root veg to whatever you have to hand.

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Recipe

125g Peeled and diced carrots
125g Cauliflower broken into florets
125g Celeriac diced
250g Onion roughly chopped
125g Apple, peeled and diced and added to the juice of 1 lemon

130g of apple cider vinegar
300g / ml dark beer
50g of malt extract
80g tomato puree
100g unsweetened dates, pitted and roughly diced
100g of light brown sugar

My spice mix consists of:
1 Tsp ginger powder
1 tsp coriander powder
1/2 tsp of mace
1/2 tsp black pepper
1 tsp of salt

200 mls of water

Add all of the ingredients to a heavy based pan and bring this up to a simmer making sure that you stir it regularly to make sure the sugar is dissolved.

Once it is simmering turn the heat down so that its gently ticking over and leave it to cook for about one hour. During this time the vegetables will release their water and then the mixture will reduce and become darker in colour.

You need to let the mixture reduce down so that it’s a thick consistency but still saucy. Remember that the chutney will continue to thicken as it cools and even more so when refrigerated.

While the mixtures still hot transfer it to a sterilised jar making sure there are no air pockets. Seal the lid up and let the jar cool. This makes enough for a 1 litre jar, which I leave to mature for a couple of weeks before cracking open and storing in the fridge.

Break out the cheddar and crack open a beer… oh, and let me know what you think :)

Quantity and storage:

This recipe makes around a 1 litre jar. I find this works really well as I let it mature for a couple of weeks and then open it. Once opened I keep it in the fridge and we normally finish it in a couple of weeks.

I like making pickles and chutneys in this quantity as I’m always experimenting with new ones and I couldn’t possibly eat them all if I made big batches.

But if you wan to make a bigger batch you can multiply the recipe. A word of caution, don’t overload the pan too much. It is better to cook large quantities in a wider deeper pan than trying to stack the ingredients up too much in a tall slim pan. (Well that’s my experience anyway).

This will keep unopened in a dark cupboard for a year. As with any chutney or preserve, refrigerate after opening and make sure you monitor the product to make sure it is in a condition to consume.

[sandrajames]

Thanks for all of your straight forward and non fluffy videos. I cook chutney fairly often and when I'm busy I do the initial cook in a slow cooker, then move the mix to a jam pan for the end reduction when I have more time. Sandra, Eastern Australia.

[victorwidell]

When you hear the ”Give me something”, you know there will be some tasty looking B-roll.

[petalanham]

OMG, this looks amazing. Planning our workplace Christmas gifts and this will be one of them. Can't wait to make this.

[Psych]

This is a terrific channel - really honouring the British classics but also demonstrating a lot of useful techniques to apply more broadly. Would love to see your take on the humble pasty

[delfine]

Looks fantastic! I can’t wait to make this. Thank you for the recipe and straightforward clear instructions.😊

[Simplycomfortfood]

Oh how I love pickled preserves. My Mom made a pickled relish that had roughly ground cucumbers, green and red bell peppers, chopped white onions, celery seed, mustard seed, ground turmeric, white sugar and white vinegar. She would boil the vegetables with some water, then add the sugar, vinegar, and spices and simmer until reduced. It is amazing as a side for roasted beef, pork and of course a big beefy hot dog. Thanks for sharing Phillip!

[juliarisi]

Just found your channel while looking for a good chutney recipe . Hubby loves it on his lunch sandwich with turkey and it’s so hard to find here in US, me being a expat said to myself “shame on you make some”! So here I am with a bunch of onions, apples and raisins chopped looking for the rest of recipe ? Thank you Sir, you’re a gift from the cooking gods! 👨🏼‍🍳👌

[caritas]

Looks Great! Chutney is just wonderful stuff. So many variations possible; ingredients, quantities, tweaking spices etc. Surprised only 52 comments!

[bills.]

This looks very good. How is chutney used? I live in the USA. I do not have any experience with using chutney. It looks like you are using it on bread with some cheese. How else may it be used? Thank you.

[TheArteditors]

oh yes, a no garlic recipe. will definitely do it in the winter as now with the heat the room will smell of onion and vinegar. loved branston pickles during my UK days as a student, thank you. I particularly liked the weight of vegetables after peeling as it is so precise. good on roasted chicken and rice, Britain's sweet and sour.

[justice_was_taken]

This looks really good. Can you really leave it out for a couple of weeks before putting it in the fridge?

[Vormulac]

Top work, mate - I am definitely making this!!

[Sam-rbsj]

Another quality video mate! Would like to see another like this, maybe piccalilli? Also, baking-wise, maybe a quiche to go with your sausage rolls and scotch egg recipes! Perfect summer picnic food 👍

[twistedtiger]

Great recipe chef. 👍 A picklelily video next please. 🍀🙏

[alejandrayalanbowman]

My Mum used to make a green tomato chutney with the unripe tomatoes from the garden - it was seriously better than PanYan pickle.

[melodycapehartmedina]

I'm not sure but this sounds like it would be quite tasty basted on a pork loin. It is worth a try because if not the bread and cheese will be perfect! Thanks for sharing!!

[bluennbregaint]

Pickle just doesn't exist here in France, made 10kg last year... guess what? We've gone through the lot already! I have never tried to make it with beer (just vinegar)... I'll have to try a batch! OMG I'm dying for a cheddar and pickle sandwich now, thanks! ;)

[grahamturner]

This looks interesting and I'll give it a go. Do you make a piccalilli? Given the choice I'd take that over pickle/chutney

[henrytheturnip]

I was thinking about making something today. BRB, off to the shops! I love your clear, no nonsense presenting style.

[susanp.collins]

I'm a bit surprised that there are no apricots in it...