Spiced apple chutney

Back in October a family member gave me a box full of cooking apples. In previous years I have stewed them all (and made the odd apple crumble) and stored them in my freezer. This year I wanted to do something a bit different so I searched the internet and found a recipe on the BBC for spiced apple chutney. I had to do a last minute search of the internet for alternative spices as the original recipe used mixed spice (but all I found in my cupboard was allspice). Chutney is very easy to make, the only down sides were the strong smell of vinegar when it cooks and the 2-3 months wait to try the results. We managed to wait 2 months to open our first jar. We’ve been enjoying its delicious sweet, tangy flavour with cheese and biscuits and also cooked meats in the days between christmas and new year.

Spiced apple chutney
Adapted from BBC recipe

225g onions, chopped
900g apples, cored and chopped
110g sultanas, raisins or chopped dates
1 tsp ground ginger
2tsp allspice
1 cinnamon stick
2 bay leafs
15g salt
340g granulated sugar
425ml malt vinegar

• Put all the ingredients into a preserving pan. Slowly bring to the boil until the sugar has dissolved.
• Simmer for 1½-2 hours, stirring from time to time to stop the chutney sticking to the pan.
• When it is very thick and you can draw a wooden spoon across the base of the pan so that it leaves a channel behind it that does not immediately fill with liquid, the chutney is ready.
• Remove the bay leaves and cinnamon stick.
• Turn into sterilised jars, seal and cool.
• Store in a cool, dark cupboard for two to three months before eating.

Sterillising jars
From Times online

• Wash jars well in hot soapy water.
• Turn upside down on a clean tea towel to drain.
• Preheat the oven to 170C/gas 3.
• Place the jars on a baking sheet and place in the oven for 10 minutes.

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