This week at work someone gave me a huge bag of cooking apples. A very welcome gift as our trees haven’t produced much fruit at all this year. So this morning we started to make chutney
The difficult part is mincing the onions as we all end up in tears. In addition minced sultanas and apples look distinctively unappetising. However one we had weighed the fruit minced it and measured out the sugar and vinegar we just have to stir the mixture occasionally and heat it slowly until all the ingredients combine into a thick rich chutney. Meanwhile the house smells of vinegar and onions and apples and sugar a real smell of autumn. Once the process is complete the mixture will be spooned into sterile Kilner jars and sealed and will last us all year with a pot being given to the colleague who supplied the apples.
Here is the recipe if you are interested
1.5 kilograms of apples peeled and diced (or minced) 3lbs
1.5 kilograms of onions peeled and diced ( or minced) 3lbs
0.5 kilograms of raisins finely chopped or minced (1lb)
the juice and grated rind of 2 lemons
700g of demerara sugar (1.5 lbs)
600ml of vinegar ( 1 pint)
Place the ingredients into a pan and bring the pan to the boil. Simmer the mixture until the ingredients combine into a thick brown consistency without excess liquid. Sterilise the jars by either heating them in the oven or by pouring boiling water into them. Sterilise the rubber seals as well. Our chutney keeps for over a year (if I can stop the family from scoffing it sooner)
It doesn’t look very appetising being sludgy brown in spite of this the smell is wonderful and the taste is light and fruity without too much spice. It goes well with cheese, poultry and pork.