Chop the onions and chilli. Place into a pan along with the juice of the lemon and 1 orange. Add in the whole tinned tomatoes, sugar and vinegar, bring to the boil and reduce for 1 hour until well thickened. Add in the segments of the remaining orange and mix well. Using a stainless steal mould layer the galletti parma ham and cold chutney altrnitivly for 3 times and serve garnished with salad leaves and vinegrette.

Suggested wine: Jorio Montepulciano D`Abruzzo – Umani Ronchi

Deep ruby red, recalls plums and red cherries on the nose, followed by balsamic and salty notes on a background of ripe liquorice. With eloquent and clean tannins in the mouth, it comes across as full and vigorous, with a long and intense finish.


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