The apples on the tree in my garden are superb this year. So, thinking about what to make with them, and with Christmas on the way, I thought: time to make chutney.
Apple Chutney
Here’s my recipe:
8oz onions
4oz raisins
28 oz cooking apples
14 fl oz vinegar. I used spirit vinegar
10 oz brown sugar
1 teaspoon salt
8 cloves
1/2 teaspoon mustard seed
1/2 teaspoon whole black peppercorns
1 bay leaf
1″ cinnamon stick
3 cardamom pods
1/2 teaspoon ground allspice
1 teaspoon ground ginger
Cut the onions and apples into neat dice.
Put the spices in a muslin bag – I bashed them a bit with the rolling pin to bring out the flavours.
Then put all the ingredients into a big pan, bring it to the boil, then turn it down to a low simmer.
Leave it to simmer, covered, for several hours. From time to time, stir it. It is done when the texture is right – when a spoon pulled through it leaves a furrow.
When it’s cooked, spoon it into clean, warmed jars.
It’s a nice sharp addition to cheese sandwiches – and was pretty good with cold meat too.
I’m looking forward to having some with my Christmas ham.