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  • #1

    apple chutney

    Can anyone help me please

    I am looking for a recipe for apple chutney
    it was detailed in one of the GYO mags a while back but i cannot find it.
    Anythony
    Tags: None
  • #2
    Hi Antonyb,

    Just made loads of this one;-

    4lbs apples peeled cored and chopped cooked with 1/4 pint of vinegar and 2-3 crushed garlic cloves until pulpy.

    Add
    1/4 pint vinegar
    1 1/2 lbs soft brown sugar
    4oz crystalised ginger chopped or 2 teaspns ground ginger
    1/2 level teaspn mixed spice
    Cayenne pepper to taste
    1/2 level teaspn salt

    Cook for a further 20 mins or until thick. Pot into hot jars and cover at once with vinegar proof lids. keep for 2 - 3 months before using but you are allowed to taste it when you have made it!

    Dead quick and easy and Yummmmmmmy.

    If you have a Kenwood with a seive there is no need to peel and core the apples, just wash them and cut out the nasty bits and then put then through the seive before adding the other ingredients
    Last edited by roitelet; 12-09-2007, 08:45 AM. Reason: forgot a bit
    Gardening requires a lot of water - most of it in the form of perspiration. Lou Erickson, critic and poet

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    • #3
      Chutney and jam recipes are as varied as the people who use them. Everyone has their favourites, but I find the old recipe books are a good start. Give you the basic quantities of fruit/veg to vinegar/sugar, and you can adapt from there.

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      • #4
        slightly spicy apple chutney

        Apple chutney has a tangy, sweet flavour which is perfect with cheeses such as cheddar, cheshire or white stilton.


        225g/8oz onions, chopped
        900g/2lb apples, cored and chopped
        110g/4oz sultanas, raisins or chopped dates
        15g/½oz ground coriander
        15g/½oz paprika (I use a hot one)
        15g/½oz mixed spice
        15g/½oz salt
        340g/12oz sugar
        750ml/1¼ pints vinegar


        1. Put all the ingredients into a (preserving) pan. Slowly bring to the boil until the sugar has dissolved.
        2. Simmer for 1½-2 hours, stirring from time to time to stop the chutney sticking to the pan.
        3. When it is very thick and you can draw a wooden spoon across the base of the pan so that it leaves a channel behind it that does not immediately fill with liquid, the chutney is ready.
        4. Turn into sterilised jars, seal and cool.
        (from BBC I think)
        All gardeners know better than other gardeners." -- Chinese Proverb.

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