Apple and Sultana Chutney
Everyone needs a good recipe for an apple chutney to eat with cheese. It is the staple of the chutney world. The chutney here is robust and tangy, with a mellow hint of mustard seeds and juicy plump sultanas.
- 2 tbsp vegetable oil
- 3 tbsp black mustard seeds
- 1 tbsp fenugreek seeds
- 2 tsp ground ginger
- 2 large onions, finely chopped
- 2kg Bramley apples, peeled, cored and cut into small chunks
- 500g sultanas
- 1 tbsp salt
- 600g light soft brown sugar
- 750ml malt or cider vinegar OR a mix of the two
YOU WILL NEED: 6–8 X 450G JARS WITH VINEGARPROOF LIDS, STERILISED
STEP 1 Heat the oil in a large heavy-based saucepan or preserving pan and fry the black mustard seeds and fenugreek seeds until they start to pop. Stir in the ground ginger and onion and cook for 5 minutes until the onion is softened.
STEP 2 Add the rest of the ingredients and cook over a low heat until the sugar has dissolved, then bring to the boil. Reduce the heat again and simmer for 1–1½ hours until thickened.
STEP 3 Remove from the heat, then spoon the chutney into 6–8 sterilised 450g jars and seal. Set aside to cool completely. Leave to mature in a cool, dark place for a few weeks before eating. The chutney will keep for up to a year.