Chaldon (Apple and Onion) Chutney
The joy of this recipie is how loose it can be, so if you don't have quite the right ratios don't worry, or have sultanas rather than raisins. As long as you don't majorly drop the sugar or vinegar quanties you'll have made a wonderful preserve. Have fun and play.
Servings 12 Jars
Cost £5
Equipment
- Large Pan
- 15 or so half pound jam jars with a plastic seal on the inside of the lid – bare metal lids corrode over time.
- A ladle and a funnel make bottling easier.
Ingredients
- 3 Pounds Apples peeled and roughly chopped, they’ll mostly be mashed later. ( I tend to weigh after chopping.)
- 3 Onions chopped (to about the size of a raisin)
- 12 Ounces Raisins chopped
- 2 Tablespoon Black Mustard Seed crushed or ground (in a grinder or with a pestle and mortar)
- 2 Tablespoon Ground Ginger
- 1 Teaspoon Cayenne Pepper
- 1 Teaspoon Turmeric
- 2 Pounds Brown Sugar light or dark brown to taste – I prefer the richer flavour of dark brown.
- 1.5 Pints Malt Vinegar
Instructions
- Add all ingredients into a big pan
- Bring to simmer and simmer for 2.5 hours
Around half an hour before the end of the cook time gently mash the apples (with a potato masher, or squash between a wooden spoon and a fork) - Pour cooked apple and onion chutney into clean pre-warmed jars
- Screw the lids on tightly
- Label once cooled
- Hide at the back of the cupboardand enjoy at a later date. The vinegar mellows over time. I’m enjoying a 2014 batch at the moment and it’s beautiful.
- Enjoy with strong cheese and cold meats, pork pies and in toasted cheese sandwiches.