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apple chutney

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2.5 lbs peeled cored and sliced bramley apples

1 lb sugar

3/4 pint malt vinegar

1/4 pint water

2 tsp shredded ginger

1 tsp mustard powder

1 heaped tsp coriander

1/2 tsp all spice

1/2 tsp salt

 

2 eating apples, peeled cored and diced

 

Put everything but the eating apples in a pan and cook, until the apples are puree, and the chutney is cooked down, so that when you push a spoon across the base of the pan, you can see the clean bottom for a moment.

As soon as it is the correct consistancy, add the diced eating apples and stir though.

 

This chutney  is designed to go with curries, but works well with pork, cheese etc.

Because the eating apples are not cooked down, the chutney might not keep as well as others, so best to keep this in the fridge and eat withing a few weeks.