We’ve been blessed with an absolute bumper crop of apples this year, even after the squirrels and birds have had their fill, there was still more than we knew what to do with, without turning into that person who gives everyone they meet a bag of apples!
This recipe takes about 10 minutes in prep time (more if you feel the need to have a kitchen disco at the same time) and about 35 minutes in cooking time.
We love it with cheese and crackers, in our sarnies, and my husband tells me it is fab with ham as well!
You will need...
- 750g apples (4-5 apples)
- 1 onion, peeled & chopped
- 250g soft brown sugar or caster sugar
- 150g raisins
- 1 tsp mustard seeds
- 1 tsp ground ginger
- ¼ tsp chilli flakes
- ½ tsp salt
- 350ml cider vinegar
Ready, Set, Chutney....
First, peel, core and dice the apples.
Next, combine all the ingredients in a saucepan over a medium heat.
Bring the mixture to boiling point, then simmer, covered with a lid, on a low heat for 10-15 minutes or until the apples are softened.
Take the lid off and cook further, stirring frequently, for 15-20 minutes or until almost all of the liquid has evaporated and the fruit is thick and glossy.
Remove from the heat and ladle into a sterilised jar whilst hot, then seal and label.
It will keep for up to 6 months if store in a cool, dry place away from direct sunlight.
Once opened, use within 4 weeks and keep in the fridge.