Grow Your Own Magazine

Hi all

I have a glut of cooking apples at the moment and was thinking of making a spiced chutney. I was wondering if anyone has a recipe they have had some sucess with previously.

Thanks all


Drdoug

I've not made chutney with my apples, but have cooked them as if for apple crumble/pie and frozen them...

Hopefully it means I have a fairly quick dessert if someone comes round, or else everyone is getting apple pies at Christmas....

Here you are drdoug!

Apple Chutney

4ld cooking apples
1 pint vinegar
2 - 3 gloves garlic
11/2 lb brown sugar
4oz chystallised ginger or 2 level teaspoons ground ginger
1/2 level teaspn mixed spice
Cayenne pepper, a good pinch
1/2 level teaspn salt

Peel core and chop the applesand cook with 1/2 pint of the vinegar and the garlic, crushed, until thick and pulpy. Add all the other ingredients and cook for a further 20 mins or until thick. Pot and cover

Mine tasted good and hot when newly made, am leaving it to mature. Should be good

or make cider, yum.

__________________
Yo an' Bob
Walk lightly on the earth
take only what you need
give all you can
and your produce will be bountifull

Apple jelly with a variety of different herbs or spices would be my choice.

HI all,

sorry for the very late response.

I decided to make an apple chutney with the glut of cooking apples I had.

The recipe I used was as below and was great. Have just made a second, larger, batch tonight. I replaced the malt vinegar with Cider vinegar and it great.

Indian Apple Chutney
1 lb cooking apples
1 lb onion, chopped
2 garlic cloves, crushed .
3/4 c golden raisins
2 tsp. salt
1 1/2 cup sugar
2 1/2 cup malt vinegar
1/4 tsp. cayenne pepper
1/4 tsp. ground cumin
1/4 tsp. ground ginger
1 tsp. mustard seeds
1/4 tsp. dry mustard
1 tb tomato paste

1. Peel, core and coarsely chop apples.
2. Put apples, onions, garlic and raisins into a saucepan. Add salt, sugar, vinegar and spices and mix well. Heat gently, stirring to dissolve sugar.
3. Bring to a boil and simmer 30 minutes, stirring occasionally. Stir in tomato paste and continue cooking 7-8 minutes longer or until mixture is of a thick consistency with very little free liquid, stirring frequently. Meanwhile, wash 3 pint jars in hot soapy water; rinse. Keep hot until needed.
4. Prepare lids as manufacturer directs. Ladle chutney into 1 hot jar at a time, leaving 1/4" headspace. Release trapped air. Wipe rim of jar with a clean damp cloth. Attach lid and place in canner. Fill and close remaining jars.
5. Process 10 minutes in a boiling-water bath.
NOTE: This chutney improves if stored at least 3 weeks before serving. Garnish with an Italian parsley sprig, if desired, and serve as an accompaniment to curries or with crusty bread and cheese. Makes about 3 pint jars.


Cheers all

Mmm, both those chutney recipies sound great, just have to hope we get more of a harvest this year than we did last! (7 cooking apples off of our tree, but then again it's only about 6' tall and is still establishing itself, so I cant really complain!)

__________________
Blessings
Suzanne (aka Mrs Dobby)

'Garden naked - get some colour in your cheeks'!

The Dobby's Pumpkin Patch - a blogspot work in progress!
Last updated 3rd September 2008 - updated balance sheet!