Apple Chutney
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 .
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
METHOD
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Peel, core & slice the apples and put them in a large pan.
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Peel, chop the onions finely & chop the apricots, then add all these to the pan along with the garlic & vinegar.
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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.
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Add the rest of the ingredients and keep stirring until the sugar has dissolved.
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Simmer for 35 - 45 minutes until the chutney is thick & there is no liquid left, stirring from time to time.
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Pour into warm jars & seal.
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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.
“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