Summer is coming to an end and Autumn is approaching. That’s the time my mind always turns to making preserves. Still in this mind set,it was a welcome surprise when my neighbour turned up at my front door with a bag full of apples from the tree in her back garden. With Christmas approaching I decided to make some Spicy Apple Chutney.
It has to be said,the worst thing about making chutney is the preparation of the fruit or vegetables, in this case the apples. They were a small tart eating apple and seemed to take an age to peel,core and dice ( in actual fact approximately 30 minutes) Boring….but in the end hopefully it would all be worth it when I saw my filled jars of chutney.
This particular chutney is especially nice served with pork ( as an alternative to apple sauce) or cheese and crackers and will be well matured for the Christmas festivities.
It takes approximately 2 hours to make and will keep for months in sealed sterilised jars.
Just to remind you, making chutney does produce the most wonderful odours around the home which is great during cooking but can linger on and on and on so…..remember keep the kitchen well ventilated when making.
1½ kg cooking apples, peeled and diced
750g light muscovado sugar. (I used 500g as I was using eating apples, although they were tart, this can actually be a very sweet chutney. So do use personal judgement when adding sugar)
2 medium onions, finely chopped
2 tsp mixed spice
2 tsp ground ginger
1 tsp cinnamon
1tsp chilli flakes
1 tsp salt
700ml cider vinegar
Put jars in a water bath to sterilise in the oven.
Combine all the ingredients in a large, heavy saucepan. Bring the mixture to a boil over a medium heat, then simmer uncovered, stirring frequently, for 40 – 60 mins, or until thick and pulpy. Remove from the heat, leave to cool and transfer to sterilised, clean, dry jars and seal.