One of the most important things, I think, is to source as much as possible locally. This poses a dilemma, as I want to produce chutneys with mango, apricots and other 'exotic' fruits.
I also aim for seasonality, which means marrow chutney in the Autumn and Strawberry in the summer.
However, I'll have to balance this with the kinds of chutneys I want to produce and the kind that my (future) customers will want to buy. Maybe this will result in a different 'range', called Chickles seasonals; at least this will give good scope for the festive season!
I need to turn my attention to some of the things that need doing in order to start my business, but, this morning, I made one of my Mum's favourites: Apricot Chutney. I used her recipe, but added a few contemporary twists. I'm sure she would have approved!
Mum's apricot chutney recipe
8oz dried apricots, soaked then chopped
12oz onions, diced
8oz white sugar
Grated rind and juice of an orange
4oz raisins
1tsp salt
1 clove garlic, diced
1 tbsp English mustard powder
1 tsp mixed spice
3/4 pint cider vinegar
Put the drained, chopped apricots into the pan with the other ingredients and simmer approx one hour on a low heat. Cool slightly and hot fill your jars. Keep for 3 weeks until tasting (the most difficult bit.
I have identified so many chutneys I want to try and develop, but I must get my basic range completely right first. Only then can I 'go live' and sell the chutney experience!
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