The beginnings of what turned out to be a tip-top greengage chutney!
Pumpkin and Pomegranate Chutney
When I recently visited Orford I took this photo of some pumpkins that my Auntie Chrissie's grew. I think that they will be used by my cousin's daughter and children in the village for a Halloween celebration and they will make jack-o-lanterns with them. It's been so suddenly autumnal this week, the leaves are changing, the sky has been blue, the air is crisp and I've debuted my gloves, hat and winter cape. The hypothalamus in my brain also gets super active this time of year and decides that my normal sleeping patterns are inadequate, that I should probably stay warm by drinking lots of red wine and eating as much as possible. Having seen some lovely orange pumpkins I thought that I would make a pumpkin chutney. I was thinking of what ingredient to team up with the pumpkin and with pomegranates being in season I thought that they would nicely accompany one another and that some Asian spices would work with the flavour and texture of the both.
They certainly looked nice and colorful together.
I peeled, deseeded and chopped two pumpkins...
I separated the seeds of two pomegranates...
I added them together with two onions, garam masala, curry powder, some cider vinegar and a bit of water to help the pumpkin to soak up all the lovely flavours. You can add more or less spices according to your own taste and use less water if you prefer a chunky chutney or more if you prefer a smoother one.
Combine all the ingredients and stir for an hour or so.
Place the chutney while piping hot into sterlised jars and lid. I ended up with about 16 x 275g jars.
So here are a few of the finished jars. This week I've been eating the pumpkin and pomegranate chutney with some cheese melted and toasted in a tortilla wrap for lunch. Well actually, I've been having a range of Smy Chutney cheese wraps for lunch this week and as a snack. I've had rhubarb chutney, tomato jam, and six-pepper jelly cheese wraps as well, all were very nice if I don't say so myself. Getting back to the pumpkin and pomegranate chutney, it also went really well as an accompaniment to a chick pea and chorizo rice dish that I make at least once a fortnight.
and remember...
it's not your chutney...
it's Smy Chutney.
Chirimoya Chutney?
This is a chirimoya which my dear friends Karmen and Jorge shared with me the other night after after a fantastic meal round theirs. The chirimoyas were sent from their dear friend Pepillo's orchards in Motril, Spain - where they are from. It is also known as the custard apple and when you taste it it is easy why as it tastes like a delicious pudding wrapped in a slightly alien packaging. Spooning out flesh straight from the fruit and it's almost an every-fruit as there are nuances of apple, pear, banana, plantain, mango, papaya going on. Of course my mind started to think of Chirimoya Chutney and how out of this world that would taste. Apparently they can occasionally be found in London but are particularly plentiful in Motril. I'm really grateful to them for their friendship as well as sharing this rare treat with me!
and remember...
it's not your chutney...
it's smy chutney
Mohammed vs Smy Chutney: banana & date canapes
Watch Mohammed sample Smy Chutney: banana & date for the first time in the form of a delightful canape. I say canape, it's really just a Tuc biscuit, bit of cheese and a dollop of Smy Chutney. The results speak for themselves. Big thanks to Mohammed and Smy Chutney Uber-fan, Emma and her mad presenting skills.
Smy Chutney Welsh Rarebit
One of Smy Chutney’s favourite snacks is Welsh rarebit made with Smy Chutney rhubarb. It couldn’t be easier, all you need to do is:
1. Take a nice loaf of bread and slice as desired.
2. Lightly toast the bread under the grill until evenly browned.
3. Spread butter on your toast. You can use margarine but I believe in butter and I believe in using it liberally.
4. Take a tablespoon of Smy Chutney rhubarb and spread on the toast.

5. Then take a nice quality cheddar cheese, grate and spread evenly on top of the rhubarb chutney.
6. Place on a baking sheet on the top tray of an oven and cook under a medium to high grill until the cheese starts to bubble.
7. When cheese has begun to bubble, splash a dash of Worcester sauce on the toast and return to oven, being sure to keep an eye on it so that it does not burn.
8. When nice and golden brown, remove from oven and eat right away.
If you have any Smy Chutney recipe ideas please email smychutney@gmail.com and remember...
It's not your chutney...it's Smy Chutney