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Spiced apple and tomato chutney
Makes 4 x 350g jars Sauces and accompaniments
Ingredients
- 200g sultanas
- 350g onions, roughly chopped
- 12 Braeburn apples, peeled quartered and cored (reserve half the peel and cores)
- 500g tomatoes, peeled, deseeded (keeping the juice by passing the seeds through a sieve set over a bowl) and chopped
- 4 garlic cloves, crushed
- 450g coconut palm sugar
- 1tbsp sea salt flakes
- cheese, such as mature farmhouse cheddar, and biscuits, to serve
For the spiced vinegar
- 500ml cider vinegar
- 20g root ginger, finely sliced
- 25 whole cloves
- 4 dried whole chillies
- 2 fresh bay leaves
- ½tsp ground mace
- 1tsp black peppercorns
Method
Put the ingredients for the spiced vinegar in a small pan and bring to a gentle simmer for 5 minutes. Sit a sieve over a bowl, line it with muslin and drain the spiced vinegar into the bowl. Add the reserved apple peelings and cores to the sieve, then wrap the muslin around the spices and peelings and tie into a pouch.
Cover the sultanas with hot water and soak for about 20 minutes until plump.
Meanwhile, put the onions into a food processor and pulse to finely chop. Tip into a non-corrosive pan, then drain the sultanas and add to the pan.
Chop the prepared apples into roughly 1cm pieces and add to the pan along with the tomatoes, garlic, sugar, half the salt and the spiced vinegar from the bowl. Push the muslin bag into the mixture, leaving the top where it ties sticking out.
Set over a low heat to allow the sugar to dissolve, then increase the heat a little and let it gently bubble away uncovered for around 2 hours until cooked down to a chutney consistency. Remove the muslin bag after 1 hour.
Add the remaining salt, if needed, and ladle the chutney into hot, sterilised jars. Store in the fridge – it will keep for several months.
This recipe was taken from the Christmas 2021 issue of Food and Travel. To subscribe, click here.
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