Several years ago a friend off-loaded bags of apples on me. I put them in everything, but the favourite by far was the Apple Chutney from Judith Wills’ brilliant New Home Larder. It’s now my go-to chutney recipe and I think I’ve made it every year since. It’s a long long time since I had Branston Pickle, but I think this chutney might be similar to it, with a deep, dark colour and prefect balance of sharp and sweet.
- 1.5kg apples
- 750g onions
- 1l malt vinegar
- 500g sultanas
- 1kg soft brown sugar
- 1 dsp salt
- 1 tsp cinnamon
- 1 tsp ground ginger
- 1/4 tsp ground cloves
- 1 tsp dry English mustard
- Pour the vinegar into a large heavy based pan
- Peel and core the apples, cut them into chunks and pop them into the pan with the vinegar.
- Peel and chop the onions and add them into the pan too.
- Bring the apple, onion, vinegar mix to the boil and simmer for an hour.
- Add the remaining ingredients and stir thoroughly to dissolve the sugar – it will go runny and glossy.
- Bring back to the boil and simmer again for around 30 mins, stirring from time to time to prevent it burning and sticking tot he bottom of the pan.
- Pour into sterilised jars and cover with wax discs, then teh lids when cool.
- Store in a cool, dark place. Eat with cheese. Or cold meat.
You can adapt this recipe by adding some fresh or crystallised ginger, using different spices, or adding some chilli, but I think it’s pretty near perfect and doesn’t need any messing about.
If you want to see other recipes you’ll find them all listed here.