Every where I look at the moment there is an abundance of Apples. We visited a local Apple fair recently and picked up these beauties. They are Armagh Bramley's and taste delicious especially when picked fresh.
Every year when the Bramley's are in season and reasonably priced I make enough Apple chutney to keep us going through out the following year and a few extra pots for friends. The children love the spicy chutney with bread and cheese and prefer it to the shop bought pickles that can be very sharp in taste.
The recipe I use is one that was given to me by an old friend that I shared a house with when a student in Staffordshire. It's the recipe his Mum used and tastes delicious. It has the advantage of using dried spices so it is easy to make.
Apple Chutney Recipe
3 lbs cooking apples, peeled, cored and chopped
3 lbs onions, chopped
1 lb sultanas
2 lemons, zest and juice
1 1/2 lbs demerara sugar
1 pint malt vinegar
1 tsp mustard seeds
1 tsp ground ginger
1 tsp cinnamon
1 tsp ground cloves
1 tsp garlic granules
- place all ingredients into a preserving pan and bring to the boil.
- reduce heat and simmer for 3 hours, stirring occasionally until thickened and no liquid remains.
- decant into warm sterile jars and seal.
- leave for 4 weeks for full flavour to mature.
This chutney will store for a year. Once open I tend to store the chutney in the fridge.
Apples have also been on my mind when crafting this week.
It's quick and easy to knit, although a little fiddly at the start with four needles to manage. I'm planning to knit a few more and vary the colours. I opted for a small wooden bead instead of the knitted bobble in the pattern. I've also seen other versions that have used buttons.