Grandma and Grandad brought a bag of apples with them last time they came, so we now have a large batch of chutney sitting at the back of the pantry. It needs a couple of months to mature, but will then be fantastic with cheese and crackers.
The recipe is unashamedly nicked from the Domestic Goddess herself. It's ridiculously easy, as long as you don't mind a little bit of peeling and chopping.
Makes enough for 3 large jam jars (about a litre). You'll need:
500g cooking apples, peeled and roughly chopped
1 onion, finely chopped
2 red chillies, sliced
250g sugar (it's nicest with something slightly darker, like demerara)
1 teaspoon ground allspice
1 teaspoon ground cloves (you can leave this one out, if you find the taste a little overpowering)
1 teaspoon turmeric
1 tablespoon of ground ginger
1/2 teaspoon salt
several good grinds of black pepper
350ml cider or white wine vinegar
Chuck everything in a very large saucepan, and bring to the boil. Turn down the heat a little, and simmer for 30-40 minutes, until the mixture's thickened.
That really is it - decant into some clean, sterilised jars (either warm from the dishwasher, or freshly washed in hot soapy water), and make sure the lids are on tight.
Leave to cool (the strange popping noise after an hour or so will undoubtedly be the seal in the lid popping out).
No comments:
Post a Comment