Homemade chutney makes a perfect accompaniment to cold cuts and cheese.
Medium
Serves 7-8 jars
1.5hr plus 1 month to settle
INGREDIENTS
1kg Bramley apples
500g onions
2 garlic cloves
5cm fresh root ginger
100g Buchanans sultanas
50g Buchanans dates, chopped
pinch dried chilli flakes
500ml distilled malt vinegar
250g light muscovado sugar
1½ tsp salt
METHOD
Peel, core and chop apples, chop onions. Finely chop the garlic and ginger.
Place the apple, onion, garlic, ginger, chilli flakes and fruit into a large saucepan. Stir in the vinegar, sugar and salt. Stir the mixture over a medium heat until all the sugar has dissolved.
Bring mixture to the boil, then reduce the heat slightly and simmer the chutney for around one hour, stirring regularly. When it starts to thicken, stir more frequently and watch that the sugar does not begin to stick to the bottom of the pan. The chutney is done when you can scrape a wooden spoon across the bottom of the pan and the chutney does not flow back into the gap.
Carefully spoon the chutney into clean jars and seal while hot. Store in a cool, dark place for about a month before eating, to let the flavours mellow.
