Nettle Chutney

[fishfish]

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 nice prezzies at christmass or on the cheeseboard!

 

[xylaria]

I might have a go at this, because I have two fungi one that tastes of chilli (Lactarius blennis) and another that smells of curry(L. camphoratus). I have dried them I want to use them in wild food dish, so the nettle might do it. I also have alot of apples.