Sweet and Spicy Apple Chutney
Sweet and Spicy Apple Chutney is studded with plump sultanas and packed with flavour.A perfect partner for your cheeseboard and a great alternative to apple sauce when serving roast pork or gammon.
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Servings: 90
Calories: 12kcal
Equipment
- 1 Slow cooker or Crock Pot optional
- 1 Preserving pan
- Large saucepan lid or similar big enough to cover preserving pan
- 1 Ladle
- 4 450g Sterilised jam jars You will need 4 or 5 jars
- 4 Adhesive jam or chutney labels.
Ingredients
- 1 kg dessert apples peeled and diced - I used Braeburn
- 250 g onions diced about 2 medium onions
- 100 g sultanas
- 15 g grated ginger
- 2 tsp pink peppercorns
- 1 tsp chilli flakes
- 1 tsp turmeric
- 1 star anise
- 1 small stick of cinnamon
- ½ tsp sea salt
- 300 ml cider apple vinegar
- 300 g caster sugar
Instructions
Stovetop method
- Add diced onions and apples along with sultanas, grated ginger, spices and sea salt to a preserving pan.
- Pour in cider vinegar, stir well and slowly bring to the boil. Adjust heat to give a simmer.
- Cover with a lid and simmer for 30 minutes.
- Remove pan from the heat and stir in the sugar.
- Return the pan, without lid, to a low heat. Let the chutney mixture simmer for at least 1 1/2 to 2 hours. Stir every now and then to prevent sticking to the bottom of the pan.
- The chutney is ready when the liquid has reduced and is thick and glossy. Check for thickness by drawing a silicone spatula or wooden spoon through the chutney mixture. Your chutney is ready when it parts to reveal the base of the preserving pan for a few seconds.
- Remove the star anise and cinnamon stick before potting.
- Ladle into sterilised jars and label when cold.
Slow Cooker / Crockpot method
- Follow Stovetop method steps 1 and 2 before carefully transferring pan contents to your slow cooker and covering with lid.
- Cook on High for 1 hour before stirring in the sugar.
- Replace slow cooker lid but this time prop it open a little with a wooden spoon or spatula. Cook on High for 5 to 6 hours.
- Check after 5 hours and if it’s not ready, replace the lid propped by the wooden spoon and leave for another hour or so.
- Check for thickness by drawing a silicone spatula or wooden spoon through the chutney mixture. Your chutney is ready when it parts to reveal the base of the slow cooker for a few seconds.
- Ladle into sterilised jars and label when cold.
Notes
- You can use cooking apples to make the chutney but the flavour won't be quite as sweet.
- The recipe makes approximately enough to fill 4 x 450g jars.
- The recipe is easily doubled if you use a large enough preserving pan so the ingredients can reduce.You’ll need to cook for an extra half hour. Trebling or quadrupling the quantities is not recommended.
- Keep at least 2 weeks before eating.
- Sweet and Spicy Apple Chutney will keep for up to a year stored in a cool dry place.
- Once opened, use within four weeks.
- Nutrition information is approximate and meant as a guideline only.
Ways To Use Sweet and Spicy Apple Chutney
- Serve with cheese, cold meats or your favourite burger.
- As a change from apple sauce, try serving with roast gammon or pork.
- Puree a couple of tablespoons, add a little water and use as a glaze for your Christmas ham or roast.
- Puree a few tablespoons, add a little water and mustard and use as a dipping sauce.
- Spread some on toast, layer with cheese and grill.
Calories: 12kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 14mg | Potassium: 29mg | Fiber: 1g | Sugar: 2g | Vitamin A: 13IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg