So with the wind buffetting the trees, the apples are falling and much to my delight, everybody at work is volunteering their windfall to me daily! I love to make apple pie and apple crumble and then there’s the simple bliss of apple sauce with roast pork and stuffed, baked apples. Cooking apples are something I never tire of and being this jam-jar filling time of year, I decided to start by making apple chutney. Apple pies will follow!
Chutney is much easier to make than jam. For one thing, cooking the fruit turns it into chutney. You don’t have to worry about setting or freezing plates or any of that chaos.. You will need a large casserole/stock pot to make the chutney and sterilised jam jars (how to in Strawberry Jam recipe… https://thegirlwiththewoodenspoon.wordpress.com/2010/09/12/strawberry-fields-forever) and perhaps a funnel, although it is possible to get the chutney into the jars more neatly than the jam without! If you are stuck for a funnel, you could use a piping bag or a cone made from greaseproof paper with the bottom corner ripped off.
Old School Apple Chutney
(makes about 4 jars)
1.5 kg cooking apples (peeled and diced), 750 g of light muscavado sugar, 500g raisins, 2 medium onions (finely chopped), 2 tsp of mustard seeds, 2 tsp of ground ginger, 1 tsp of salt, 700 ml of cider vinegar
1) Combine all ingredients in a large saucepan.
2) Bring to the boil over a medium heat.
3) Simmer for 30-40 minutes, uncovered, stirring frequently.
4) The chutney is ready when you can create a channel down the middle of the pan with the spoon and the mixture does not fall back into the groove.
5) Add to hot sterilised jars and leave to cool. When cool, screw the lids on firmly.
– Eat with ham, bread and cheese. Yum!