Make the most of all those apples in season and stock up on your chutney which will keep for months and will definitely be ready for those winter wine and cheese platters. The fruitiness of the chutney marries beautifully with a creamy cheese such as Brie, mature hard cow's milk cheeses or a flavoursome goat's cheese. You can double up the recipe to make more in one batch, but I find that any more than that gets unwieldy and sometimes doesn't work out as well.
Prep: 20 mins
Makes: 3 to 4 jars (Bonne Maman jam size)
900g cooking apples
175g no soak apricots
3-4 crushed garlic cloves
900 ml malt vinegar or apple cider vinegar
450g demerara sugar
50g stem ginger, finely chopped
2 level tsp salt
1 level tsp dry mustard (English)
1 pinch of cayenne pepper
1/2 tsp ground all spice
2 level tsp medium curry powder
Peel, core & slice the apples and put them in a large pan.
Peel, chop the onions finely & chop the apricots, then add all these to the pan along with the garlic & vinegar.
Bring to the boil & simmer gently until everything has reduced – either to a pulp if you like smoother chutney or until very soft but with the chunks still there if you prefer the chutney to be chunkier.
Add the rest of the ingredients and keep stirring until the sugar has dissolved.
Simmer for 35 - 45 minutes until the chutney is thick & there is no liquid left, stirring from time to time.
Pour into warm jars & seal.
Keep for at least 1 month before use.
It will keep for months unopened and pairs beautifully with all kinds of cheeses from hard cheeses (a very mature cheddar, salers, or a mature comté ) through to goat’s cheese, or brie.