Apple Chutneys

When making chutneys or any preserves really, it is difficult to give an exact amount yielded at the end of cooking. Just have more than enough sterile jars ready just in case.
You don't have to peel the apples, I don't bother for ourselves but some people prefer them peeled.

Remember chutneys and relishes don't have to be checked for a setting point like jams, jellies and marmalade.
Most chutneys and pickles should be left to mature, this allows the flavours to develop. They can be eaten before the allotted time span of maturing, but will taste better if left for a few weeks.

Apple and Cranberry Chutney

This is a favourite of ours at Christmas, but try it on a slice of cheese on toast, a pork sandwich or at the base of a cheese quiche. Amazing.

Makes about 5 x 450g jars, double the quantities if you wish to make more.

2kg apples
1kg cranberries, washed
1 small onion, chopped finely
750ml white vinegar
750g white caster sugar
1 teaspoon ground ginger
1 level teaspoon ground allspice
1/4-1/2 freshly grated nutmeg
1-2 teaspoons salt
Grated zest of 1 orange
50ml orange juice

1.Peel,core and chop the apples and place in a pan with the cranberries and onions, stir to combine.
2.Add all the other ingredients and stir over a low heat until the sugar has dissolved.
3.Bring to the boil then reduce the heat and simmer for about 1 1/2 hours. stir occasionally.
4.The chutney should look rich and thick with very little liquid left.
5.Ladle into prepared jars and seal well.
Leave to mature for about 3 weeks.

Apple, Date and Walnut Chutney

A great chutney to serve with cooked sliced meats.

Makes about 5 x 450g jars

2kg apples
2 medium sized onions, chopped finely
700g dates, stoned and chopped or use the ready to eat ones
700ml vinegar, malt for colour or white for lightness of flavour
350g sugar, use caster sugar or soft brown as it dissolves the quickest
1 level teaspoon salt
1 teaspoon ground ginger
1 teaspoon mixed spice
100g walnuts, chopped as finely as you wish

1.Peel, core and chop the apples and place in the pan with all the other ingredients, except the walnuts.
2.Stir over a low heat until the sugar has dissolved.
3.Bring to the boil the reduce the heat and simmer for about 1 3/4 hours, stirring occasionally. The chutney should be thick and glossy. After about 1 1/2 hours stir in the walnuts.
4.Ladle into jars and seal well.
Leave to mature for 2-3 weeks.

Apple, Pepper and Marrow Chutney

Great with cheese and cooked meat, also try it instead of mango chutney as an accompaniment to curries.

Makes about 4 x 450g jars

1kg apples, cooking apples are best or under ripe dessert apples
4 red peppers, chopped
A small marrow or half a large one, peeled and cubed
2 medium sized onions, chopped
2 cloves garlic, chopped or grated
1 level teaspoon turmeric
1 level teaspoon ground cumin
1 level teaspoon mild curry powder
2 teaspoons salt
180g raisins
1-2 red chillies chopped
350g soft brown sugar
650ml pickling vinegar or malt vinegar

1.Peel, core and chop the apples and place in the pan with all the other ingredients.
2.Stir over a low heat until all the sugar has dissolved then bring to the boil.
3.Reduce the heat and simmer for about 1 1/2 hours or until the chutney is thick and smooth.
4.Ladle into prepared jars and seal.
Leave to mature for 4-6 weeks.

If you like these recipes, there are more in my preserving book, 'Good Home Preserving' this can be purchased from Amazon by clicking here.