Apple Chutney
Chutneys are an ideal way to use up excess fruits and vegetables or a relaxing way to fill up an afternoon. They keep for months and go with an array of fresh and preserved foods.
Preparation time: 30 minutes Quantity: Makes 5 and a bit jam jars full Cooking time: 30 - 40 minutes
Ingredients
300 g / 10 oz dark brown sugar
200 ml / 10 fl oz / 1/2 pint apple or cider vinegar
400g / 14 oz / 2 large onions - peeled and medium diced (approx. weight)
1 kilo / 2lb approx. diced apples (peeled and cored weight)
2 cloves garlic - crushed
250g / 8 oz raisins
1 cinnamon stick (or 1 teaspoon ground)
6 all spice (optional)
6 cardamon pods (optional)
Variations -
Use hard pears instead of apples.
Vary your spices.
Replace half of the raisins for other chopped dried fruit, like prune, dates, apricots or figs.
You can use the same recipe for quince, only cook for a further 10 - 15 minutes.
Method
- Add everything in a large thick bottomed saucepan
- Bring to the boil, stirring occasionally then
- Rapid simmer for 30 - 40 minutes or until chutney-fied, stirring occasionally
- Cool slightly
- Spoon or funnel into sterilized jars, top with a wax disc
- Store in a cool, dark place for up to 3 months
Apple Info -
If your using soft eating apples the chutney will not need such a rapid heat or as long and it will break up more.
If you are using hard cooking apples cook for 10 minutes longer and only add the raisins half way through cooking.