It’s actually before peeling and coring, but you can easily double up the recipe if you have loads. Looks really good. It's strong!! Mine often go as Christmas gifts and it’s always been well received. I make at least one batch of it every year. Heat the extra-virgin olive oil in a saucepot over medium to medium-high heat. Simmer for 1½-2 hours, stirring from time to time to stop the chutney sticking to the pan. Where did I go wrong? Spiced Apple Chutney. You’ll know it’s done when you drag a wooden spoon along the bottom and the chutney stays where you’ve pushed it for a few seconds at least. Oooh this looks and sounds so good! Now that’s a taste bud explosion of the best kind. It’s a good recipe to make for Christmas as the chutney … Slowly bring to the boil until the sugar has dissolved. The rawness of the vinegar has long since mellowed and the flavours have coalesced into a pleasing whole. I love apple chutneys especially with cheese on toast! It adds a fine flavour, especially when it’s mellowed by cooking, vinegar and time. Notify me of follow-up comments by email. Whether you add the seeds or not is entirely up to you as is the amount you put in. I used 1.5 cups white vinegar. I have a ton of apples and tis looks very different to my usual apple chutney so Im going to make this will let you know when its done, Linnea | (Chick)peas & Understanding says, Lovely – I am sure the ginger and chilli must add a nice kick to it! Neither too sweet, nor too sour, it’s just delicious. I have a passion for flavour, cooking with the seasons, baking and chocolate. If you scrape a wooden spoon along the bottom and the chutney stays almost where it is with no sign of liquid pooling then the chutney is ready for potting. When it is very thick and you can draw a wooden spoon across the base of the pan so that it leaves a channel behind it that does not immediately fill with liquid, the chutney is ready. It had raisins in and wasn’t at all nice. Seal with a waxed disc and lid or use the method I’ve detailed further down the post. From spiced to spicy… Spiced apple chutney is simply delicious, but how about spiced spicy apple chutney? I am wondering how this would be with apple cider vinegar. They seem to be dripping off the trees here, though I’ve only the windfalls from a neigbours garden. All of the flavors are concentrated as the chutney reduces, leaving you with a flavor bomb! It was just as good as the usual apple cider vinegar so I’m feeling rather pleased with myself. I’ve made quite a few chutneys in my time, but this spiced apple chutney is the one I keep coming back to. I do like the fact that it has got a bit of a kick too!. It needs time to mature and mellow. Simmer for 1½-2 hours, stirring from time to time to stop the Maybe you cooked it for too long so that it’s very thick? It has fruity which generally enhance the chutney ingredients. After that, add the onion and spices. Thank you for sharing with #CookBlogShare x. I am going to make this next week with some cooking apples my friend gave me – I will then be able to gift a jar back to her at Christmas! Lovely colour. This is a very different beast. It’s easy to make and ready to eat just in time for Christmas. It tastes good, but still a bit vinegary. Best left for at least a month before eating. Our chillies also go into the mix. Put all the ingredients into a preserving pan. It’s simple to prepare, even if there is a fair amount of peeling, coring and chopping involved. ), and now I’m sitting here, looking at the rest of the sack of apples I have on my kitchen table, wondering whether should make a batch of yours, and will I have enough room in my luggage to take it with me in December! I just love autumn and the abundance of wonderful produce that comes with it. This year, they are also abundant. In fact, it’s quite delicious. https://www.cookclickndevour.com/spiced-apple-chutney-recipe Oh, I know exactly what you mean. If you add the other ingredients first, there won’t be enough vinegar solution to cover the apples. That must be one amazing flavor combination! You’ll know your chutney is nearly done when the apples have disintegrated and the mixture has thickened. Ooh yes, I definitely approve of the cardamom addition. It has a slight kick from the ginger and chilli, but not enough to put anyone off. I’m sorry about that and will amend the recipe, but it really shouldn’t make less than this. It has quite an apply flavour so I was pretty sure it would work well. ð, Thanks Elizabeth. I shall just have to make another batch when I get my jars. 3. Read about our approach to external linking. They are versatile, delicious and can keep well. Add mustard seeds, cover and cook until popping stops. That’s my husband’s favourite way to eat chutney too. Iâm not a huge fan of them in all chutneys so this one looks perfect for my Christmas cheeseboard! x, You’re so right Jo, no cheese board is complete without a good chutney ð, sounds lovely – I love a good chutney but had a few bad batches and so I haven’t made it for a while – but it is so good with cheese on a burger. I don’t add too much chilli as not everyone likes it, but you can always add more if you’re a chilli fiend like me. Or if there are any bad bits you need to cut out, it’s a good idea to compensate with some extra apple. The chutney must have tasted wonderfully delicious. A fabulous autumn spiced apple chutney. I’m sharing my spiced apple chutney with #CookBlogShare hosted, this week, by Hijacked by Twins. How lovely. Thanks for getting back to me and I very much hope this is more successful than your last apple chutney. What a gorgeous flavoured chutney! Apple chutney is one of my favourite types to make, I’ve never used kombucha though so I’m intrigued by that! The lids will need to be boiled in a pan of water for a couple of minutes as the oven will destroy any plastic coating. If you really can’t wait that long, leave it at least a month before opening. apples, autumn, Christmas, chutney, spices, large garlic cloves – peeled and finely chopped, red chilli – finely chopped or 1 tsp dried chilli flakes. Now I really want to. Love it! An alternative way of sterilising the lids I learned from Pam Corbin, is to seal the jars immediately after filling and turn them upside down for a few minutes so the hot contents can do the job for you. It’s an essential accompaniment to a good cheeseboard, but also makes a lovely addition to a Christmas hamper or a gift to cheer up the neighbours. Hope you’ve had a break for good reasons. Made with bacon, apples, vinegar, and sweet caramelized brown sugar, this chutney only takes 20 minutes to make! I’m waiting with anticipation for ours. Made today (Sunday) for Thanksgiving Thursday. Remove cores, roughly chop, and reserve. It’s quite a feat. This apple chutney has a tangy, sweet flavour which is perfect with cheeses such as cheddar, cheshire or white stilton. thanks. The jars go into the back of the cupboard and stay there until the chutney has matured. have just had a load of cooking apples given to me by a neighbour so am looking forward to trying this recipe! Thank you. Run the jars and lids through a dishwasher cycle. For more delicious and nutritious recipes follow me on Twitter, Facebook, Instagram or Pinterest. But if you’d prefer your apples not to oxidise and brown as you’re cutting them, I do have an order for putting those ingredients into the pan. Otherwise, just bung everything into a large pan and let it simmer away until the mixture is thick and the liquid has disappeared. It’s a great way to use up autumnal cookers and windfall apples. If using windfalls, do make sure any brown or rotten bits are removed as these could affect the chutney’s keeping qualities. So, a chutney is a mixture or fruit, spices, sugar, and vinegar, that’s cooked down to a jam-like consistency.