Auntie Louisa’s Chutney
Today’s recipe is from a reader, Tass Smith. Tass generously offered her chutney recipe when I said just how many apples I had picked from our little Fiesta Tree and was wondering what to do with them all.
3 lbs finely chopped cooking apples (when peeled and cored) 1 lb dark brown sugar ¾ lb sultanas 2oz salt ½ oz ground ginger ¼ oz cayenne pepper ¼ oz Allspice 1tsp mace (this is the ‘secret’ ingredient) 1 pint vinegar (I prefer cider to malt)
Mix all the ingredients together in a large jam kettle / heavy-based saucepan and boil to a pulp, stirring to prevent sticking. Transfer to a large bowl and allow to stand, covered, for a week. Stir the chutney 2-3 times a day.
Pot up, cold, in sterilised jars with very good seals.
The week of letting it stand / 3 x daily stirring is just to get all the flavours to mingle & so the apples absorb the colour evenly.
If possible, leave to mature for a few months. Keeps for years but ours is lucky to last 12 months – far too yummy.
Makes excellent Christmas presents.
I’ve attached an easy method to sterilise jars
I normally make double quantities as this just fits in my jam kettle.
Don’t increase the amount of spices as it’s pleasingly hot already.
I try to buy my spices from Indian shops if possible as you get large quantities pretty cheaply. They last well, even years to year, if stored in air-tight jars.
And finally, I’ve discovered that Morrison’s have the cheapest cider vinegar by volume and Lidl have the cheapest sultanas and dark brown sugar.
8 jars already made and literally just off to pot up the next 16. Hoping to beat last year’s record 36 jars as there are never enough jars left for us!!
I hope you enjoy making / eating this chutney. Cheers, Tass