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Sunday, 9 October 2016

Apple Chutney recipe

What a year it's been for fruit, it's definitely been one of the best for years. I've had so much that most of it has had to be given away but I have made lots of jams,jellies and preserves and chutneys too which are a great accompaniment to curries, game dishes and even cold cuts and sandwiches. So here is my recipe for Apple chutney and like most fruit chutneys the recipe is very fluid so adapt it as you see fit.

In a large pot or maslin pan add

2lbs apples
10oz chopped onions
400ml vinegar (white malt or apple cider)
4 oz dried cranberries
4oz pineapple (fresh or tinned)
1 tsp mixed spice
1/2 tsp cinnamon
1/2 tsp ground ginger
(or your favourite spices)


cook on a low heat for 1 1/2 to 2 hours until it's all reduced and starting to thicken


add to sterilized jars and leave for 3 months for the best flavour

serve as an accompaniment to any dish but especially good on a cheese board.



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