Spiced Apple Chutney
A good way to use up any windfall or cooking apples, this easy to make chutney is neither too sweet, nor too sour. It's just delicious.
Accompaniment, Jams, Chutneys etc
apples, autumn, Christmas, chutney, spices
Choclette @ Tin and Thyme
cooking or windfall apples - peeled
cored and roughly chopped
large onion - peeled and finely chopped
large garlic cloves - peeled and finely chopped
apple cider vinegar or kombucha vinegar
demerara or golden caster sugar
red chilli - finely chopped or 1 tsp dried chilli flakes
root ginger - grated
Place all the ingredients in a large pan and bring to the boil.
Simmer uncovered for about 20 minutes, stirring occasionally. The chutney is ready when the apples have virtually disintegrated and the mixture has thickened.
Pour into warm sterilised jars. Tap the jars to remove air pockets. Cover with waxed discs, then screw on the lids, label and store.
Store in a cool dark place for up to 1 year. Best left for at least a month before eating. Keep in the fridge once opened.
Recipe from Choclette @Tin and Thyme