Kentish Apple Chutney Recipe
Ingredients
| 1 kg / 2 lb apples | ||
| 600 ml / 1 pint spiced pickling vinegar | ||
| 450 g / 1 lb sugar | ||
| Salt | 1 1/2 Teaspoon | |
| Ground allspice | 1 Teaspoon | |
| 125 g / 4 oz preserved ginger | ||
| 350 g / 12 oz sultanas | ||
Directions
GETTING READY
1. Ready 4-6 preserve or coffee jars with tight fitting, vinegar proof lids.
2. The jars should be clean and dry.
3. You can sterilize the jars by placing in a cool oven heated to 225°F/ 110°C/ Gas ¼
MAKING
4. On a fruit board and using a paring knife, peel, core and dice apples into small pieces.
5. In a heavy bottomed saucepan, combine vinegar, sugar, salt, and spice.
6. Place the pan on a medium flame and bring the mixture to a boil, stirring continuously till the sugar dissolves.
7. Add the chopped apples to the pan and simmer for 10 minutes.
8. Meanwhile, wash preserved ginger, dry and finely chop.
9. Add ginger and sultanas to the pan.
10. Simmer the chutney, stirring occasionally, until it becomes thick and viscous.
FINALIZING
11. Allow the chutney to cool before spooning into the prepared jars.
12. When the cooled to room temperature, close the lids.
13. Label the jars with name and date of making.
14. Store in a cool dry area like your pantry.
SERVING
15. You can use the chutney as an accompaniment or as a filling.
1. Ready 4-6 preserve or coffee jars with tight fitting, vinegar proof lids.
2. The jars should be clean and dry.
3. You can sterilize the jars by placing in a cool oven heated to 225°F/ 110°C/ Gas ¼
MAKING
4. On a fruit board and using a paring knife, peel, core and dice apples into small pieces.
5. In a heavy bottomed saucepan, combine vinegar, sugar, salt, and spice.
6. Place the pan on a medium flame and bring the mixture to a boil, stirring continuously till the sugar dissolves.
7. Add the chopped apples to the pan and simmer for 10 minutes.
8. Meanwhile, wash preserved ginger, dry and finely chop.
9. Add ginger and sultanas to the pan.
10. Simmer the chutney, stirring occasionally, until it becomes thick and viscous.
FINALIZING
11. Allow the chutney to cool before spooning into the prepared jars.
12. When the cooled to room temperature, close the lids.
13. Label the jars with name and date of making.
14. Store in a cool dry area like your pantry.
SERVING
15. You can use the chutney as an accompaniment or as a filling.
Chef
