Apple chutney is a great way to use up a large apple crop. It is perfect with roast pork or a ploughman’s lunch.
Last week we discovered an apple tree growing wild. We picked some apples and after making blackberry and apple strudel I was left with loads. I didn’t want to leave them too long so I decided to try making Apple Chutney. I had been very pleased with my first attempt at chutney, Date and Cranberry chutney, but this was nearly all gone.
My mum makes a lovely green tomato and apple chutney, but I was rather lacking in green tomatoes. I decided to just use apples and add in some sultanas and onions and see what it tasted like. I was pleased with the result and ended up with three jars full. Hopefully this will last a little while.
It made a welcome addition to my lunchtime sandwich at work and went perfectly with the roast pork we had for Sunday lunch.
It doesn’t take that long to make. The most time consuming part is chopping up all the apples and onions. Choose large cooking apples so you spend lest time peeling. I was using crab apples which are much smaller.
Apple chutney is actually very easy to make. All you need to do is to peel, core and chop up the apples. Peel and chop some onions. Add these into a pan with brown sugar, raisins and vinegar. I also add some salt, ginger and mustard for a little flavour. Heat the pan slowly, whilst stirring and bring to the boil.
After you have been simmering for around thirty minutes the mixture will become thick and brown. It is almost like magic. One minute you have a pan of apple mixture and the next it turns into chutney. Be careful as it will be very hot.
To prevent the chutney becoming mouldy you need to store it in sterilized jars. Sterilization will ensure that no harmful bacteria gets into the chutney and will extend its shelf life.
It is really easy to sterilize a jar. First, wash it in hot soapy water and rinse it thoroughly. Boil a kettle and fill the jar with boiling water from the kettle. Carefully empty out the jar and put it in the oven at 140 C for around thirty minutes. The lids can be left in boiling water or put in the oven as well.
Take the jars out of the oven at the same time as the chutney and pour the hot chutney into them. This will ensure the jar does not break. A jam funnel is very useful for getting the hot chutney into the jars without burning yourself.
The chutney is sweet with a touch of spice and goes perfectly with roast pork. Have you ever made chutney? Let me know below.
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