Today I was lucky enough to collect a basket full of windfall apples from my friends garden. I decided to have a day in the kitchen to use them up. Chutney was the first item on the list. I used the recipe below but did have to make some adaptations along the way.
The Chutney has turned out to be sweet so if I were to make it again I would consider cutting down on the sugar. I also reduced the vinegar content by a quarter as it seemed it would be far too runny and difficult to boil down
However,once made it is a nice consistency and nice tasting. It can be served with pork as an alternative to Apple sauce or served with your favourite cheeses.
Leave it in the jars to mature for a month or two and it should keep for up to a year unopened. Once open remember to store in the refrigerator.
1½Kg cooking apples or windfall
, peeled and diced
750g light muscovado sugar
2 medium onion
, finely chopped
2 tsp mustard seeds
2 tsp ground ginger
1 tsp salt
700ml cider vinegar
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 until thick and pulpy. ( this could take anywhere from 50 min to a couple of hours)
Remove from the heat, leave to cool and transfer to sterilised, clean, dry jars and seal.