Spiced Apple Chutney

Tonight after tea I will be making the Pear and Fig Mincemeat and then straight after that I will be attempting a spiced apple chutney.   It is a new recipe to me and comes from the Landscape Magazine September/October 2016 edition.  I must say I love spices and this recipe is talking to me.  Be lovely with cold pork pie, haslet, over the Christmas break.

Chutney is very useful for the pantry shelf not just for use over Christmas but also for use throughout the year.  Chutney keeps for well over a year as well.  The recipe below makes approximately 1.5kg

SPICED APPLE CHUTNEY

Ingredients:
2.5 kg Bramley Apples	1.2 litres cider vinegar
1 lemon	2 cinnamon sticks
1.2kg light soft brown sugar	5 star anise
1 red chilli (optional)	40g fresh root ginger
Cracked peppercorns	½ tablespoon sea salt

METHOD:

1.	Core and chop the apples into small chunks.  Remove the zest and juice the lemon.  Place the zest and the apple into a large saucepan stirring in the lemon juice (which helps stop the apple from going brown).
2.	Add the sugar and 200ml of cold water and mix together thoroughly.  Heat through stirring constantly until the sugar has dissolved and the apples look “shiny/glossy”.  If using the chilli halve it lengthways.  Add the chilli halves, cider vinegar, cinnamon sticks, star anise to the apple mixture.  Then bring the mixture to a boil.
3.	Peel the ginger (I use a teaspoon for doing this it is far easier) then grate it into the saucepan.  Add the salt and 1 tablespoon roughly cracked peppercorns.
4.	Transfer to sterilised jars and steal with a sterilised lid.  Keep in a cool dark place for one month before opening.

Catch you later hopefully.

Pattypan

x

P.S.  The recipe itself does not mention to remove the whole spices once the chutney is cooked.  I personally would not want the whole spic