Apple and Sultana Chutney

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apple-chutney

 

A great way to use up a glut of apples or just to preserve their flavour for the months when they aren’t around. This simple chutney recipe also makes a great gift when popped in a pretty jar and is super tasty when served  with a sharp cheese or charcuterie. This recipe was created for us by local chef, Jack Greenall from Smoke and Thyme. Find out more at www.smokeandthyme.com

 

What you need:

  • 2 brown onions, chopped
  • 1 red onion, chopped
  • 1 kilo apples
  • 30 ml red wine vinegar
  • 2-4 tablespoons demerara sugar
  • 200 g sultanas
  • small cinnamon stick
  • 1 tsp coriander seeds
  • 1 tsp onion seeds (nigella)
  • A 2cm piece of ginger, finely diced

What to do:

  1. In a large heavy-based saucepan or flame-proof casserole dish, sweat the onions with a little oil over a medium flame until they go tender, reduce the heat to low, cover the pan and continue to cook for approx 40 minutes or until  very tender and browned all over.
  2. Meanwhile, core and peel apples and cut into small chunks. Reserve in cold water with a squeeze of lemon juice to prevent them going brown.
  3. Drain the apples and add to the cooked onions along with the sugar and spices and red wine vinegar. Turn up the heat until the chutney starts steaming, then lower the heat and cook until the apples are tender (about 10 mins).
  4. Add the sultanas, stir well and either transfer to sterilised jars while still hot, or allow to cool and store in an air-tight container in the fridge.