Journalist, Writer & Blogger

Bexz Walker

Natural living, health, wellbeing and food writer, journalist and blogger.

I am a bit of a sucker for chutneys. The idea of a white crusty roll filled with chedder cheese and home made chutney fills me with deep joy. But chutneys, good chutneys, can be very expensive to buy, however, they are actually incredibly cheap to make, they just take time.

Below is my recipe for tomato, aubergine and chilli chutney, all three of which we have grown in our garden this year. These are the last of our crop so I wanted to put them to good use, our neighbour donated some extra tomatoes too! (Thank you!)

Ingredients

  • 900g tomatoes
  • 2 large aubergines
  • 700g onions
  • 4 cloves of garlic
  • 2 small red chillis
  • 350g white granulated sugar
  • 300ml white wine vinegar
  • 1 tablespoon salt
  • 1 tablespoon coriander seeds (crushed)
  • 1 1/2 teaspoons of ground black pepper
  • 1 teaspoon of paprika
  • 1 teaspoon of chilli powder
  • 1/2 teaspoon of ground mixed spice (use less or more to taste, start with 1/2 teaspoon and see how you like it)

Method

  1. Peel and chop all the veg and garlic.  No need to de-skin or de-seed, why waste the best bits? ;)
  2. Now this is the easy bit.  Add EVERYTHING to one large pan (heavy bottomed one is best, would be perfect for a cauldron!) and bring it to the boil.
  3. Add a lid (or cover with foil or a plate etc), bring down the heat and let it simmer for an hour.
  4. After an hour give it a good stir, whilst still on the heat and then leave to simmer for another hour without the lid.  Keep stirring every 10 minutes or so.
  5. After 2 hours, you need to start checking as to when it is ready as the timing of this really depend on how ripe your veg were in the first place, so what you are looking for is a thick chunky saucy (chutney) consistency.  The way to test this is to make a line in the bottom of the pan of chutney mix with your spoon.  The line should remain visible for a good few seconds before the chutney mix covers it again, if this is what you see, your chutney is ready.   If  your mix is still too watery then bring back to a high boil and keep stirring, once it has thickened, then try the spoon line test again.  It can take as little as 2 hours or as much as 3 hours to get to this stage so don't panic if it takes a while.
  6. Once the chutney is thick then leave to cool.
  7. Once cooled, pour into sterilised jars and seal by adding the the filled jars (with lids on) into a large pan of boiling water and boil for 30 minutes, this will seal the jars and the push button centre of the lids will no longer be able to be pushed down, when you are at this stage you know they are sealed.

Leave for one month before eating in a cool dark place.  Once open, keep in the fridge and use within 6 months.

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    The Bexz.

    Journalist - Writer - Blogger

    With articles in publications such as The Daily Mail, Reuters, Fox News, Bella Magazine & more, Bexz is a journalist, blogger & writer on all aspects of natural living including natural health, complimentary therapies & food.

    With over 20 years experience writing for the food and natural health industries, Bexz knows her way around a kitchen as well as living the natural life and creating a natural home.  Bexz has worked with some amazing brands such as The Walt Disney Corporation, Marks & Spencer, Asda, Schar, Sainsburys, Lindt UK, Pukka Teas, The Ideal Home Show, Grand Designs Live, Natural & Organic Products Show, The BBC, The Lord Mayor’s Show London and many more. 

    Bexz is honoured to receive regular press accreditation for trade & retail shows like the Natural & Organic Products Show, The Ideal Home Show, Grand Designs Live, The Allergy & Free From Show, among others.  Bexz has been a qualified complimentary therapist since 1995 and a web designer by trade.

    Bexz is also a gamer and is proud to be part of the UK esports team ‘Bulldog’, she has been playing World of Warcraft since 2004 and runs a guild with over 500 members. She also now plays Overwatch competitively as part of the ‘Bulldog’ team.

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    Food

    food writer & restaurant critic

    As a food writer and cook, Bexz certainly knows her way around a kitchen. After travelling extensively around the world eating at some of the world's finest restaurants, Bexz also has exacting standards on both food and service. She loves to write reviews on good food products produced here in the UK and also healthy and 'free from' food products. You'll also find some of her own recipes here that have been published in various media publications. She has been voted in the top 40 of UK food writers.

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    Natural Living

    natural home & living writer

    Bexz lives in the countryside just outside London and runs her busy household like a mini homestead. Because of this she has been writing and publishing articles and natural home recipes for over 25 years. All aspects of natural living and the natural home are covered from ideas, to recipes, to reviews and opinions. Many of her articles have been published and she was also nominated as Netmums blog of the week on several occasions and has also written for the Daily Mail amongst others.

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    Health

    Natural health & wellbeing writer

    When Bexz was 19 she suffered a series of strokes and had meningitis which left her in a wheelchair, she was also diagnosed with M.E. and Guillain-Barré Syndrome. Since then she has studied to become a fully qualified complimentary therapist and has great respect for all avenues of natural healing and wellbeing. She writes on various topics from reviews of products to new therapies, as well as general blogging on the subject. She has been published in Top Santé magazine and interviewed on BBC Radio several times.

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