|My apple tree and a few windfalls!|
Use Bramley Apples and British onions
|Love British Food|
Old Fashioned Scottish Apple and Ginger Chutney
- 1 lb (450g) onions, weight is for onions when peeled and finely chopped
- 2 lbs (900g) Bramley apples or local cooking apples, weight is for apples when peeled, cored and roughly chopped
- 4 ounces (100g) sultanas
- 1 ounce (25g) fresh ginger, peeled and grated
- 1 teaspoon dried ginger powder
- 2 teaspoons mixed spice
- 1 lb (450g) soft brown sugar
- 1/2 pint (300ml) malt vinegar
- 1/2 pint (300ml) cider apple cider vinegar
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Place all the prepared onions and apples into a large preserving pan and add the remaining ingredients.
- Bring slowly to the boil and then lower the heat so that chutney cooks at a rolling boil.
- Stir the chutney regularly and make sure it does not “catch” and burn on the base of the preserving pan.
- Keep on cooking until the chutney is the consistency of a thick jam and all the liquids have dissolved.
- (A trick to check if it is cooked is to draw your wooden spoon across the chutney, if the space that is left fills up with liquid, the chutney is not ready yet).
- Spoon the hot chutney into hot and sterile jars and seal immediately.
- Makes about 4 lbs chutney.
- Store in a dark and cool place and leave to mature for at least 2 weeks.
- Will keep in ideal storage conditions for up to 2 years+.