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|
|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.
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.
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.
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.