How To Make Chutney
Imagine the rich aroma of freshly cooked chutney filling your kitchen as the sweet and tangy flavors meld in the pot. This recipe combines the tartness of Bramley apples with the warmth of ginger, creating a delightful condiment that pairs perfectly with cheese or cold meats. Preparing this homemade chutney is a labor of love, but the reward of enjoying it on crackers or sandwiches is well worth the effort.
— Constant Cookbook
Ingredients
- 1kg/2lb 4oz Bramley apples
- 500g/1lb 2oz onions
- 2 garlic cloves
- 5cm/2in piece fresh root ginger
- 100g/3½oz sultanas (or other dried fruit
- pinch dried chilli
- 500ml/18fl oz distilled malt vinegar
- 250g/9oz light muscovado sugar
- 1½ tsp salt
Instructions
- Peel, core, then roughly chop the apples. Roughly chop the onions, finely chop the garlic and peel and finely chop the ginger.
- Place the apple, onion, garlic, ginger, chilli flakes and fruit into a large, wide saucepan. Stir in the vinegar, sugar and salt. Stir the mixture over a medium heat until all the sugar has dissolved.
- Once the sugar has dissolved, bring to the boil, then reduce the heat slightly and simmer the chutney for around one hour, stirring every so often. As it thickens, stir more frequently and watch that the sugar does not begin to stick to the bottom of the pan. The chutney is done when you can scrape a wooden spoon across the bottom of the pan and the chutney does not flow back into the gap.
- Meanwhile, to clean the jam jars, preheat the oven to 140C/275F/Gas 1. Wash the jars well in warm soapy water then rinse thoroughly under running water. Leave the jars and lids to dry, upside down, in the oven. (Or you can clean the jars by putting them through the hot cycle of a dishwasher.)
- Carefully spoon the chutney into the sterilised jars and seal while hot. Store in a cool, dark place for about a month before eating, to let the flavours mellow.
Cook Time
1H
Prep Time
PT30M
Yield
Makes 7-8 jars of chutney
Comments
No comments found.