Apple Chutney Recipe

Ingredients:

  • 18 large apples
  • 340g sultanas or chopped dates
  • 700g Demerara sugar
  • 55g yellow mustard seed
  • 3 chopped chillies
  • 1tsp turmeric
  • 1tsp dried ginger/1tblsp fresh ginger
  • 340g chopped onion
  • 3 cloves chopped garlic
  • 1pint (568ml)  cider vinegar

Method:

  1. Peel, core and slice apples.
  2. Put all ingredients into a jam pan.
  3. Simmer gently for 2 -3 hours until it’s soft and pulpy, stirring regularly to stop it sticking and burning.
  4. Add a little water if it gets too stiff.
  5. Jar into hot jam jars.
  6. Can be eaten immediately

Apple Cider Vinegar Instructions

Find a clean bucket or large glass or ceramic jar.

STEPS

  1. Wash and chop apples cutting out bad bruises but leaving cores, skin, etc.
  2. Fill the container 3/4 full, add a generous sprinkling of sugar and fill to the top with water – the liquid should taste sweet.
  3. Cover firmly with a lid or cloth so that fruit flies don’t get in. It will start to ferment (that’s why you need the extra sugar) and smell alcoholic after a few days.
  4. Stir it daily for the first week.
  5. After 4 weeks, if it has not already become vinegary add 1/4 cup of apple vinegar.
  6. Strain off the apple pulp.
  7. Leave for at least another month to let it all settle and become more acidic, and then bottle.

Translate »