Those of you on Twitter may already know that a few nights ago, a friend of mine called to see me with a rather large sack of cooking apples that she’d gathered on her farm. When she told me she had some apples for me, I had only expected a carrier bag full and was intending on making an Apple Tarts or an Apple Crumble so you can imagine how surprised I was to see her come in the door with a 10kg potato sack full!
That made me think then, that I couldn’t just make Apple Tarts with so many apples so I set about looking for something else to do with them. I received some great suggestions from the Irish Foodies on twitter, which I will be trying out over the next couple of days, but the first thing I wanted to try was a Chutney.
I searched online and found this recipe of Keith Floyd’s on the BBC Food website and decided I’d try this one:
Spiced Apple Chutney
What you need
900g (2lb) Apples (cored & chopped)
110g Sultanas/Raisins/Chopped Dates (I used Sultanas)
15g Ground Coriander
15g Mixed Spice
340g Granulated Sugar
425ml Malt Vinegar
Put all the ingredients into a preserving pan
Slowly bring to the boil until the sugar has dissolved
Simmer for 1.5 – 2 hours, stirring from time to time to stop the chutney from sticking to the pan
When it is very thick, you should be able to draw a wooden spoon across the base of the pan so that it leaves a channel behind it that does not immediately fill with liquid. This means that the chutney is ready.
Pour into sterilised jars, seal and cool.
Store in a dark cupboard for 2-3 months before eating.
TO STERILISE THE JARS:
Pre heat oven to at least 120c.
Wash jars in warm soapy water, then rinse and dry.
Place the upturned jars on a baking tray in the oven for approx 15 minutes until completely dry.
Leave them upturned on a clean dry tea towel until you are ready to use them.
NOTE: The recipe says that it will make 4-6 jars, I can only assume they are standard jam jars as I used a 1 litre size clip jar from Asda and only filled one (see picture).