Apple Chutney

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This chutney goes down a storm when folks come to Château George 7 for lunch. I have been asked for the recipe so many times that I really had to put it online for everyone.

 

It came originally from a friend’s Mum and has quickly become my family’s favourite too because it goes with just everything from a simple cheese platter to jazzing up a chicken sandwich.

Enjoy without moderation!

Prep: 20 mins
Cook: 1 hr

 Makes: 3-4 jars

Depending on what the chutney is accompanying, pair the meal with your choice of the wines from Château George 7 .

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INGREDIENTS

 

900g cooking apples
450g onions
175g no soak apricots
3-4 crushed garlic cloves
900 ml malt vinegar or apple cider vinegar
450g demerara sugar
225g sultanas
50g stem ginger, finely chopped
2 level tsp salt

1 level tsp dry mustard (English)

1 pinch of cayenne pepper

1/2 tsp ground all spice
2 level tsp medium curry powder

 

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METHOD

  1. Peel, core & slice the apples and put them in a large pan. 

  2. Peel, chop the onions finely & chop the apricots, then add all these to the pan along with the garlic & vinegar. 

  3. Bring to the boil & simmer gently until everything has reduced – either to a pulp if you like smoother chutney or until very soft but with the chunks still there if you prefer the chutney to be chunkier. 

  4. Add the rest of the ingredients and keep stirring until the sugar has dissolved.

  5. Simmer for 35 - 45 minutes until the chutney is thick & there is no liquid left, stirring from time to time.

  6. Pour into warm jars & seal.

  7. Keep for at least 1 month before use. 

 

 

It will keep for months unopened and pairs beautifully with all kinds of cheeses from hard cheeses (a very mature cheddar, salers, or a mature comté ) through to goat’s cheese, or brie. Alternatively, it is delicious with a platter of pâtés or cold meats or will jazz up a chicken sandwich or chickpea burger. 

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“The fruitiness of the chutney marries beautifully with a creamy or mature hard cheese and Château George 7 Blanc would be a heavenly pairing here. Alternatively, the delicately spiced chutney adds another layer of character and texture to all types of cold meats or pâté and Prince de George 7 would be perfect . "

Sally