Apple and Sultana Chutney
Apple and Sultana Chutney from The Great British Bake Off: Winter cookbook is the perfect preserve to enjoy over Christmas with a great cheeseboard, roast ham or leftover turkey.
Introduction
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.
Ingredients
| 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 |
Essential kit
You will need 6–8 X 450G jars with vinegarproof lids, sterilised.
Method
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.
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