Japonica chutney redux
 

It has been a very good year for japonica (Chaenomeles) fruit,
so I have experimented with chutney recipes. Be warned: these
are not your typical sweet chutneys, and have a bite like a pet
crocodile.

Japonica Chutney
----------------

1 1/2 lb japonica, core removed, in 1-2 cm pieces
1 1/2 lb onions, in 1-2 cm x 3--5 mm pieces
1/2 lb sultanas
3/4 lb Demerara sugar
1/2 pint malt vinegar

Plus any of these variations (recommended):

Hot and Sour
Add:
Juice and zest of one lemon
Deseeded fresh chilli, to taste

Bitter Lemon
Reduce the japonica to 1 lb, and add:
1/2 lb lemon, pips removed, in 3--5 mm pieces

Sour Lemon
Add:
Juice and outer peel of 3/4 lb lemon,
in 5mm to 1 cm pieces

Heat gently and stir until sugar dissolved,
then stir enough to prevent sticking. The
japonica may need coarse mashing if it
doesn't soften enough. Then cook down
until liquid is mostly gone.

Regards,
Nick Maclaren.