English Apple Chutney
photo by robd16
- Ready In:
- 15 sour cooking apples
- 3 medium onions, grated
- 3 sticks celery, washed and diced very small
- 3 cups date syrup
- 1 1⁄4 cups malt vinegar
- 1 tablespoon tomato puree
- 1 1⁄4 cups white sugar
- 4 bay leaves
- 3 small dried red chilies, optional (for flavour not heat)
- 1 star anise
- 4 teaspoons mixed spice
- 4 teaspoons salt
- 2 teaspoons ground black pepper
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 2 teaspoons mixed herbs
- 1⁄2 teaspoon prepared English mustard
- 1⁄2 teaspoon salt
- Before preparing the apples put everything else into a medium size pan and bring to the boil, stir well then lower heat to simmer.
- Grate apples onto a plate in order to catch juice (no need to peel) and place into a large pan, discarding the apple cores.
- Once finished add everything that’s on the boil in the medium pan to the large pan with the apples in it.
- 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. Chutney is ready when it has reduced by approx 1/3.
- Remove bay leaf, star anise and chilli(s) if using and jar immediately whilst still hot.
- 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).
- 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. Cheese on toast never tasted better so try mixing with grated cheese and grill until the cheese bubbles.
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RECIPE SUBMITTED BY
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