Well I’ve been trying to whittle down my absolutely enormous bushel of apples. We picked loads from an old abandoned orchard not far from us. We used a couple of kilos along with local wild blackberries to make some absolutely heavenly Apple and Blackberry Jam. I’m also planning Apple & Chilli Chutney and Apple and Ginger Chutney. Today is the turn of Apple and Cardamom Chutney. It is bubbling away on my hob as I write and smells amazing!!!! I’m only making two jars. Once to keep and one to gift. And best of all? The cost is the mere two quid of a Kilner cliptop jar because I had all the ingredients knocking around in the pantry and the apples were free!
500g of peeled and cored apples chopped into small chunks
1 large onion cut into small wedges
150ml red wine vinegar
300g soft brown sugar
3 heaped teaspoons of ground cinnamon (you could also use sticks)
The seeds from 8 cardamom pods
4 bay leaves
Chuck all the ingredients except for the sultanas into a large pot, bring to the boil and simmer for 30 minutes.
Add the sultanas and continue to simmer and switch on your oven to sterilise your jars (if you’re not using the dishwasher to sterilise them) for 15 minutes.
Your chutney should be nice and broken down and thick at this point and ready for bottling.
I’ll be enjoying this with crusty made bread and pate, although I’m sure it will go brilliantly with cheese or pork as well.