Spiced Apple Chutney

 

I made this a few months ago, and it is just simply delicious. It’s sweet and scrumptious, and a great to cheese, meats or cold pies – perfect for Christmas! Though chutneys are not big in Denmark, I fell absolutely in love with them, when I lived in England. It’s not only the perfect way to preserve fruit and veg, it is also just… amazing.

 

I have a fond childhood memory of eating ‘cold food’ in front of the television. My mum worked in the city, and once in a while she would make a stop by the butchers and buy a crazy selection of cold, smoked and cured meats and salamis, cheeses, olives and pickles and amazing, crusty bread. We’d sit down at the sofa table, watch a classic movie and eat for hours. I’d feel sophisticated and adult for enjoying such a ‘fancy’ meal, and my mum didn’t have to cook; win-win. However, today I know… we were missing chutneys!

 

I used boskoop apples for this batch, but really you can use any cooking apple that holds it shape well. This portion makes a huge batch, but if you make sure to sterilise your glasses well in the oven or with boiling water, it can keep forever. It is also a great gift! I managed to fill 4 big jars, and made 4 little mini-jars too. They are really cute to serve directly on the plate or board.

Recipe

1½ kilo cooking apples
750 grams of muscovado sugar
500 grams of raisins
2 medium onions
2 teaspoons of mustard seeds
2 teaspoons of ground ginger
1 teaspoon of salt
700 ml cider vinegar

1. Peel and roughly chop the apples.
2. Chop the onions
3. Combine all the ingredients in a large pan. Bring to a boil.
4. Simmer over a medium heat uncovered, for about 40 minutes or until thick and pulpy.
5. Taste during the cooking process – you might have to add a bit more sugar, depending on the apples.
6. Leave to cool in the pan, and transfer to sterilised jars.

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