Several of you have written and asked for the recipe for the apple chutney after seeing the photos of the organic apples yesterday and watching the video that I took of Mark operating the mechanical apple peeler.
Organic apples in Normandy, France
Book of Preserves from the Women's Institute in the UK
I got this recipe from The Book of Preserves
by the Women’s Institute in the UK.
Recipe for apple chutney
I won’t exaggerate, but it takes a lot
of apples, raisins and/or dates, and chopped onions along with a hefty amount of spices to make a mere 3-4 fat jam sized jars of the finished product. So if you have plenty of large pans or kettles for simmering, you could double or triple the recipe and make a lot more of this in one go. As it was, we only had two large pans to work with. So we were doing one large pan of apple compote (simply chopped apples, no sugar, no spices, simmered for 4 hours until it looks like applesauce and is all natural!) and one pan of chutney.
This recipe produces 2 500 ml (18 fluid ounce) jars of chutney and it goes really well with cheese and meat and sandwiches. We ate some the other night with a chicken quiche. Yum!
Here’s the recipe.
250 g (9 oz) onions, chopped
1 kg (2 lb & 4 oz) cooking apples, cored and chopped
125 g (4-1/2 oz) sultanas, raisins, or chopped dates
1 tablespoon ground coriander
1 tablespoon paprika
1 tablespoon mixed spice
1 tablespoon salt
350 g (12 oz) granulated sugar
700 ml (1-1/4 pints) malt vinegar
1. Put all ingredients into a large pan. Slowly bring to the boil, stirring often, until the sugar has completely dissolved.
2. Simmer for 1-1/2 to 2 hours, stirring from time to time to stop the chutney sticking to the pan.
3. After the shortest cooking time, start checking if the chutney is ready by dragging a channel through the mixture with a wooden spoon so that the bottom of the pan is visible. If the channel immediately fills with liquid, the chutney is not ready. Cook for a further 15 minutes and then check again. The chutney is ready when the channel does not fill and the mixture is very thick.
4. Remove the pan from the heat and leave to stand briefly. Carefully pour the chutney into hot sterilised jars and seal. Allow the chutney to cool completely before labelling and storing in a cool, dark cupboard. Store for at least 2 months before eating.
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