The Best Apple Chutney Recipe
Welcome to the latest in my series of recipes on how to make various preserves such as chutney, marmalade, tomato paste etc. This one might sound a little unusual to you but actually apple chutney is a wonderful tasting preserve (especially with meats such as pork, after all, pork is traditionally served with applesauce, so why not apple chutney!) As I have stated in my previous recipes, chutney makes a wonderful gift and being home made makes it extra special. Why not make some now and give jars of it to your friends and family this Christmas (or simply as a thank you present to someone who has done something nice for you). Making chutney can also become a very nice business if you want to work from home, and it isn't difficult to find buyers for the product, be it to hotels and restaurants or selling it at a local country fair or market. You will soon find that you have many regular customers who just keep on coming back for more.
1 wooden spoon
1 stainless steel or heavy based saucepan (not aluminium)
1 stainless steel jam funnel (optional, but less messy)
Approximately 6 x 450 g or 1 lb preserving jars
1 pair of metal tongs
- 1.36 kg (3 lb) cooking apples, peeled and cored
- 340 g (12 oz) onions
- 680 g (1.5 lb) brown sugar
- 340 g (12 oz) sultanas
- 1.30 litres (2.25 UK pints) distilled malt vinegar
- 84 g (2.96 oz) pickling spice
- 21 g (3/4 oz) salt
- 3 tsp ground ginger
- Peel your onions and chop finely.
- Slice your peeled and cored apples.
- Place apples, onions, sultanas in the saucepan along with the vinegar and salt.
- Place your pickling spice in a piece of cooks muslin and using cooks string tie edges together to form a bag.
- Add the bag of pickling spice to the saucepan.
- Stew the contents of the pan gently until the apples and onion are tender.
- Remove the bag of pickling spice and add the ground ginger to the pan.
- Add your brown sugar to the pan and stir until fully dissolved.
- Bring to the boil until thick stirring occasionally.
- Meanwhile wash all your other utensils, jars etc.
- Place the jars and the stainless steel jam funnel the correct way up on a baking tray and place in the oven on 140 degree Celsius for about 10-20 minutes to sterilise.
- Place the lids, tongs and the ladle into a saucepan of boiling water to sterilise.
- Remove jars from the oven and place the baking tray next to your saucepan of chutney.
- Use the sterilised ladle to fill each jar through the jam funnel to within about 1.5 cm of the top, (being very careful not to touch the inner surfaces of either the jar or the funnel to avoid contamination).
- Use the sterilised tongs to remove the lids from the boiling water and place on top of each jar. Hold the jar in a cloth and tighten the lids.
- Leave to cool overnight before labelling with the contents and the date the following day.
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