- 900g Bramley apples, peeled, cored and chopped
A large, flattish cooking apple, green in appearance but sometimes with specks of red. The flesh…
- 400g eating apple, peeled, cored and sliced
- 2 onions, halved and sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 large red chilli, deseeded and chopped
- 400g light muscovado sugar
- 250ml cider vinegar
- 100g stoned dates, chopped
Dates are one of the oldest cultivated fruits - it's thought that they were a staple part of…
- 25g ginger, peeled and finely chopped
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 2 tbsp tamarind paste
- 1½ tsp salt
Tip all the ingredients, into a preserving pan. Warm over a low heat, stirring occasionally, until the sugar dissolves. Turn up the heat a little, then let the mixture boil until the Bramley apples have broken down to a pulp, but the eating apples still hold their shape. Stir occasionally to stop the chutney from sticking. This can take from 45 mins to 1 hr. You can tell that it is ready by running your wooden spoon through the mixture. Your spoon should briefly leave a channel in the mixture, and there shouldn’t be liquid pooling into the space.
Whilst the chutney cooks, sterilise your jars (see tip, below). When the chutney is ready, pot the mixture into the jars. Can be eaten within a few days, but is best left for a few weeks to mellow and mature. Will keep for at least a year.
Sterilise your jarsTo sterilise your jars, first heat oven to 140C/120C fan/gas 1, then clean them in hot soapy water. Transfer to the oven and leave until completely dry.