fishfish 17 Posted January 27, 2008 Report Share Posted January 27, 2008 now heres a goodie to try,use with or without the chilli,remember this one needs to mature for 6-8 weeks reason for this is that the vinegar reacts with the chilli reducing the potency of the end product considerably! 1lb of nettle tops 2lb cooker apples 2lb red onions 2 sticks of celery finely diced (celeriac works well too) 1lb of finely diced carrott red chillies finely chopped with the seeds! 3pints cheap balsamic vinegar (tesco 99p per pint) 2lb of soft brown sugar 1teaspoon of mixed spice 1tablespoon of mustard seeds cornflour shove it all in a pan MINUS the carrott! bring to the boil and simmer for 1 hour stirring occasionally,then add the carrott,reason is it will remain crunchy and add to the texture. after 10 minutes thicken with the corn flour. pot into warmed sterile jars and lable! this will make for a nice addition to the cheese board! thanks for looking. Quote Link to post Share on other sites
Hob&Jill 258 Posted January 27, 2008 Report Share Posted January 27, 2008 Sounds good mate, think I will give this ago in a couple of months. Quote Link to post Share on other sites
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