Friday, 12 November 2010

Apple Chutney - easypeasy

I haven't really got the patience to prepare loads of fruit and onions (though I love the end result), so I tend to make smaller batches. I apologise for not giving you any specific timing, but you cant really go wrong with chutney, and it also depends on the type of apples you use.

Sterlise your jars and lids in the oven at about 190/200 deg.C - keep warm. (Place them into a cold oven and bring to temperature.)

Ingredients: - makes approximately 4 jars. (jam jar or mayonnaise size)
2lbs. apples (weighed unprepared) ............ surprise them! :)
8ozs. approx. white onion
1.1/2pts vinegar (either malt or mixture of good vinegars)
8 peppercorns
Pinch of chilli flakes (or to taste)
1/2 tsp. cinnamon
2 tsps. ground ginger
1 tsp. allspice
1 tsp. of salt - or to taste
8ozs. sultanas

1lb. demerara sugar
(Maple Syrup*)

No need to peel your apples, but do core them.
Cut into large pieces and put into food processor along with
Peeled and roughly chopped onions.
Whizz until a textured mush (this is a technical term) - not too sloppy.

Add to Pan along with all the seasonings, sultanas and vinegar. Not the sugar.
Boil gently, stirring so it doesn't stick, until the fruit is brownish and cooked through.

Add your sugar on a lowish heat, and gradually raise the heat once it has melted.
Boil gently, stirring until it begins to thicken - leaving a little liquid, but not too much**.

Taste the chutney, and if it is too tart add a little Maple Syrup* (or similar).
Taste again.
When it has suitably thickened** - cool slightly then pour into your jars, seal and label.

Leave at least a few days before trying it out, but will keep well for ages.
It will mature nicely.

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