Spiced apple chutney
We are thinking of changing the our name to Appledeli at the moment as our apple tree is abundant and still providing us with apples weeks after the first few fell. We’ve never seen such a thing! We have filled the freezer with purees of all types to eat with ice cream, yogurt, meats etc, made crumbles and pies and now it’s time for some chutney. We make a lot and use throughout the year in sandwiches and at catering events with cheese boards. There is nothing like the sweet and vinegary smell of chutney cooking. We love it!
1kg apples (peeled, cored and sliced)
2 chopped onions
300g demarara sugar *you can increase this if your apples are cooking apples, or decrease if you prefer a more savoury, sharp chutney.
4 chillies (seeds out and chopped)
2 teaspoons allspice
2 heaped tablespoons of peeled, grated ginger
2 teaspoons turmeric
2 teaspoons salt
700ml cider vinegar
8 250ml jars (sterilised)
Prepare all the ingredients (peeling applies, ginger, chopping them with chillies and onions).
Put all the ingredients into a large preserving pan. Bring to the boil. Once boiling, turn down the heat and leave to bubble for about 30 minutes. Stir occasionally to prevent sticking.
As soon as the apples have softened and the mixture is thick, spoon into the jars and seal.
Leave to cool.