Chutney is such an interesting preserve as it combines sweet and savoury flavours, making it an ideal accompaniment for a range of dishes such as cold meats, salami, ham, pasties, pies and is essential in a traditional Ploughman's Lunch! Stir the chutney regularly and make sure it does not "catch" and burn on the base of the preserving … This is based on a family recipe and is a mellow and mild type of chutney. Store in a dark and cool place and leave to mature for at least 2 weeks. Bring slowly to the boil and then lower the heat so that chutney cooks at a rolling boil. I make this every autumn when I harvest my apples from the garden - you can use windfall apples too. Date syrup is available in larger supermarkets and middle eastern or asian stores, you could use brown sugar but date syrup adds a deeper note that I think makes it special. 28 %, small dried red chilies, optional (for flavour not heat). Cheese on toast never tasted better so try mixing with grated cheese and grill until the cheese bubbles. Try adding a spoonful to stews and gravies or blend equal parts tomato puree with chutney in a food processor and put into squeezy bottles for a fruity ketchup the kids will love. Total Carbohydrate Its quite simple to make so don't be put off by the long list of ingredients. Grate apples onto a plate in order to catch juice (no need to peel) and place into a large pan, discarding the apple cores. Spoon the hot chutney into hot and sterile jars and seal immediately. The word chutney is derived from the Hindu word "chatni" meaning strongly spiced. Stir the chutney regularly and make sure it does not “catch” and burn on the base of the preserving … The result is a mellow, smooth chutney that you could never buy in any store. Will keep in ideal storage conditions for up to 2 years+. Bring to the boil, lower heat and simmer until thick and dark brown, approx 30 minutes to 1 hour, stirring from time to time and making sure it doesn’t stick especially towards the end. Once finished add everything that’s on the boil in the medium pan to the large pan with the apples in it. Place all the prepared onions and apples into a large preserving pan and add the remaining ingredients. A delightful apple chutney with the added kick of ginger. 1.5kg (3.3 lb) cooking apples, peeled and diced. Stir the chutney regularly and make sure it does not "catch" and burn on the base of the preserving pan. 84.9 g A great way to use sour cooking apples if you have an apple tree in your garden. So good I ate a whole jar in a matter of days! https://www.greatbritishchefs.com/collections/chutney-recipes Get Apple Chutney Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. Total Carbohydrate I also add chutney to my curries, tagines and winter stews. 178.6 g 59 %, , weight is for onions when peeled and finely chopped, , weight is for apples when peeled, cored and roughly chopped. Keep on cooking until the chutney is the consistency of a thick jam and all the liquids have dissolved. Remove bay leaf, star anise and chilli(s) if using and jar immediately whilst still hot. Before preparing the apples put everything else into a medium size pan and bring to the boil, stir well then lower heat to simmer. And watch videos demonstrating recipe prep and cooking techniques. Once finished add everything that’s on the boil in the medium pan to the large pan with the apples in it. Try to use good cooking apples with plenty of flavour and taste for the best results. Granny smith apples work well but don't try and use other common eating varieties of apple as it just won't work. Will keep for 1 month in the fridge or can be processed and canned for over 1 year (see home page and look for the canning link). That’s the weight after peeling and … Chutney is ready when it has reduced by approx 1/3. (A trick to check if it is cooked is to draw your wooden spoon across the chutney, if the space that is left fills up with liquid, the chutney is not ready yet!).