Saturday, 24 September 2011

Spiced Apple Chutney

My cake baking, hen keeping friend Susan, who I met as one of the organisers of the South Lancashire Clandestine Cake Club, has launched her own cyber initiative #homemadeandwellpreserved. She has a lovely foodie blog called "A little bit of heaven on a plate".This initiative is for making preserves, either as additions to your store own cupboard or as a gift.

In recent weeks I have fighting a losing battle with fruit off the tree's in the garden. Apples and courgettes are mainly this years glut. As I really hate waste, I am in full blown jamming and preserving mode. This spicy apple chutney is a favourite way to use up some apples. Its an easy recipe and is lovely on a cheese sandwich or with a cold pork pie. 

  • 225g Onions - chopped
  • 900g Apples - cored and chopped
  • 110g sultanas, raisins or chopped dates
  • 15g ground coriander
  • 15g paprika
  • 15g mixed spice
  • 15g salt
  • 340g sugar
  • 750ml vinegar - malt but you can use fruit vinegars as well

Place all the ingredients into a large pan, slowly bring to the boil ensuring all the sugar has melted. Simmer for a couple of hours ( I can't be exact as it depends on the moisture level in your fruit), stirring from time to time to ensure the chutney doesn't stick and burn. Its ready when you can draw a spoon across and the channel does not fill with liquid. Pot into sterilised jars, seal and cool. Store in a dark cool cupboard for a couple of months for the full flavour to develop. Its not easy to be precise with how many jars either this recipe makes between 3 - 6 jam jars. 

1 comment:

Susan said...

Oh it looks and sounds really lovely and so easy to make too. Thanks for entering Linzi. x

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