- Yield : 1 medium sized jam jar
- Prep Time : 5m
- Cook Time : 60m
- Ready In : 3:000 h
This Celery Chutney is actually based on Italian mostarda or mustard fruits. These are candied fruits mixed with honey, white wine syrup, mustard and spices and each region has its own speciality. The main ingredient varies depending on the season. This recipe uses the basic principle of cooking the main ingredient in a syrup and adding a little sour note, in this case in the form of lemon rather than white wine and using celery rather than a fruit. Serve with cheese, particularly a soft goats cheese. It also goes well with meat.
- 200g sugar
- ¼ tsp salt
- 1 kg celery stalks, trimmed, strings removed and chopped into 3-4 mm cubes
- 7 tbsp lemon juice (about 3 lemons)
Put the sugar and salt into a saucepan and pour the lemon juice on top and then add the celery. Over a medium-low heat dissolve the sugar while stirring. Bring to a gentle simmer.
Cover the saucepan and simmer gently for 15 minutes then remove the lid and simmer for a further 35 minutes or so until almost all of the liquid has been reduced. Stir occasionally.
Remove from the heat and allow the chutney to cool completely before using. Store it in the fridge in a sealed container. It should keep for a month or two.