I made this chutney for two reasons – I had cider wine vinegar in the cupboard that I had bought but couldn’t remember why and Rien’s Nan gave me some cooking apples. This was my first time making chutney and I was surprised with how simple it was. After you’ve peeled and chopped the onions and apples (this does take a while), you can chuck it all in a big pan and let it bubble away.
The original recipe I used said to let is simmer for 30 minutes or so. I let mine cook for over an hour because I wanted a thick, syrupy texture with soft apples. Personally I think this chutney goes really well with pork; I’ve had it with sausage rolls, ham and the pulled pork I made in the previous post.
The chutney is quite sweet which isn’t to everyone’s taste so you can always add less sugar if you would prefer. I adapted the original recipe slightly but it can be found at http://www.bbcgoodfood.com/recipes/2646/classic-apple-chutney.
For the chutney:
1 ½ kg cooking apples, peeled and diced
750g light muscovado sugar
2 medium onions, finely chopped
1 tsp salt
700ml cider vinegar
- Combine all of the ingredients in a large pan and bring it to a boil over a medium heat
- Simmer uncovered for 1 – 1½ hours or until it is thick and syrupy
- Remove from the heat and allow to cool. Once cooled transfer to steralised jars and seal
- Once opened store in the fridge and consume within 4 weeks. You can leave it in a dark cupboard for 2-3 months
Get the jars as clean as you can and then steralise them. Place the jars on a baking tray in an oven set at 180ºC for 10 mins. For the lids, put them in a pan of boiling water for 10 mins. leave to try on a clean tea towel.