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Posted 20 hours ago

Arran Fine Foods Carmelised Red Onion Chutney, 195g

£9.9£99Clearance
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Meanwhile toast the cumin, coriander, celery and mustard seeds. Cook them in a dry frying pan over a medium heat until they begin to release their aromas. Remove from the heat and lightly crush in a pestle and mortar or spice mill. A deliciously sweet, yet tangy Caramelised Red Onion Chutney. It's so versatile, it can be used as a sandwich topping, on a burger, as a dip or even in soup! First peel the tomatoes: the best way to do this is to have ready a large pan of simmering water and a big bowl of ice-cold water. Cut a small cross on the bottom of each tomato. Plunge the tomatoes – a few at a time – into the pan of simmering water for about a minute. Then using a slotted spoon remove them and immediately transfer them to the bowl of water. You can then take the tomatoes out of the water and peel off the skins. Arran Fine Foods is located in the picturesque village of Lamlash on the east coast of the Isle of Arran. A great holiday destination, Arran is also home to a host of delicious food and drink.

Today, around 20 employees make a selection of delicious chutney, mustard, preserves and salad dressings. The Arran range has scooped 12 prestigious Great Taste Awards since 2002, including a Gold 1 Star Award at the 2008 Great Taste Awards for our Matured Apple & Arran Ale Chutney and a 2004 Scottish Speciality Award for Arran Smooth Honey Mustard. A great chutney which adds vibrant flavour to a huge variety of dishes including salads, sandwiches and pasta. Made with apples, sultanas and a glug of real ale, this chutney is delicious on a chunky sandwich and tastes great with a succulent pork fillet or in a lamb hotpot.This delicious chutney, made using deep red beetroot, adds huge flavour to a variety of dishes, creating an unforgettable taste sensation! A great way to add a twist to a traditional Scottish meal such as haggis, neaps and tatties. Chop the tomatoes into approximately 15mm/⅝in pieces and place in a large bowl. Chop the onions into slightly smaller pieces and add to the bowl with the tomatoes. Sprinkle over the salt, shaking (or stirring) to combine well. Cover with a piece of baking paper and a plate and leave for 12–24 hours. The next day drain the tomatoes through a sieve or colander and discard the liquid (or drink it – it tastes great). Tip the tomatoes and onions into a large heavy-based saucepan. Add the garlic and the vinegar and bring to a steady simmer for 20 minutes.

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