Autumn bounty Print E-mail
Make the most of late summer and autumn produce to cook up some delicious chutneys, says WI expert, Midge Thomas. A traditional cooked chutney is very straightforward to make and can be based on almost any combination of fruit and vegetable, but it always contains acid, spices and sugar. In India, where chutney originated, the word refers to a wide range of products, from a slow-cooked variety matured for several weeks to a simple relish made from raw ingredients and eaten within a few hours.

In this country, chutneys are usually cooked slowly to a jam-like consistency, then allowed to mature to produce a mellow but fruity flavour, full of character. They are served mainly with cold meats and cheeses, but make a useful accompaniment to other dishes and provide an additional flavouring in many other recipes.

A stainless steel pan is ideal for chutney and pickles as they contain a high concentration of acid. Choose one with a thick, heavy base to prevent hot spots and protect from burning. The vinegar used must be of good quality and one containing no less than 5 per cent acetic acid.

Any type of vinegar is suitable. Some people prefer to use a wine or cider variety for their fruity flavours, although these can be more expensive. I tend to use white malt vinegar, which produces a better colour, especially in a recipe such as Apricot and Marrow Chutney (see our recipe index; delicious chutneys http://womans-world.co.uk/recipes/13.html).

Both whole and ground spices can be used but, for a clear, bright finish, use whole spices tied in a muslin bag - this is removed before potting. Covers must be vinegar-proof and of the type to prevent evaporation. The best covers are the twist tops, which are widely available from kitchen shops or by mail order.

Market forces

Lincolnshire-born Midge Thomas's future was sealed when she joined North Kelsey WI at age 16 and since then she has never looked back. Interested in food and cookery, she started baking for Brigg WI Market and was soon co-opted on to Lincolnshire North Federation's Home Economics committee. In 1977 she paid her first visit to Denman College and it marked the start of a longstanding and happy association.

Having trained at Denman as a WI cookery judge and Voluntary County Markets Organiser, Midge was co-opted on to the NFWI Markets Sub-Committee and tutored Markets courses at Denman. Within three years she was elected Vice Chairman of the NFWI Markets Sub-Committee, became a member of the NFWI's Executive Committee and then Chairman of WI Markets.

One of the highlights of her career came in 1994 (the 75th anniversary of WI Markets) when Midge made presentations to HM the Queen at Buckingham Palace and HM the Queen Mother at Clarence House.

In1995, she retired as Markets Chairman when WI Markets became independent. However, never one to rest on her laurels, she started regular WI broadcasts on BBC Radio Lincolnshire and carried on teaching at Denman until 2006. Her book Jams, Pickles and Chutneys was published in 2002 as part of the first series of the Best Kept Secrets of the WI. The following year, Midge turned her talents to co-editing A Taste of WI Markets cookbook, published in hardback by Marks & Spencer.

After such a busy career has Midge finally slowed down? Not a bit of it! She's just been re-elected as President of her WI. And, as well as singing in the local Choral Society and playing the organ at her local Methodist church, she works part-time and is planning to do B&B. Like everything she has done, it's sure to be a resounding success.

Pull Quotes
Chutneys are usually cooked slowly, to a jam-like consistency, then allowed to mature to produce a mellow but fruity flavour, full of character
 
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