), and now I’m sitting here, looking at the rest of the sack of apples I have on my kitchen table, wondering whether should make a batch of yours, and will I have enough room in my luggage to take it with me in December! This chutney sounds totally amazing Choclette. Do let me know what you think when you finally open a jar. Either way welcome back. Oh, I know exactly what you mean. I shall just have to make another batch when I get my jars. All of the flavors are concentrated as the chutney reduces, leaving you with a flavor bomb! This is the method I used this time as I had no wax discs available. See more Make the most of apples recipes (17). But if you’d prefer your apples not to oxidise and brown as you’re cutting them, I do have an order for putting those ingredients into the pan. It’s an essential accompaniment to a good cheeseboard, but also makes a lovely addition to a Christmas hamper or a gift to cheer up the neighbours. Now I really want to. I used 1.5 cups white vinegar. I’ve made quite a few chutneys in my time, but this spiced apple chutney is the one I keep coming back to. It’s kombucha vinegar rather than kombucha – ie when it’s been left so long it turns to vinegar (not always planned). Finely chopped garlic goes into the mix. The lids will need to be boiled in a pan of water for a couple of minutes as the oven will destroy any plastic coating. I am wondering how this would be with apple cider vinegar. I remember apple chutney from when I was growing up. The jars go into the back of the cupboard and stay there until the chutney has matured. Put all the ingredients into a preserving pan. I have memories of a rather dark sludgy brown one with sultanas from long ago that I found most unappealing. It adds a fine flavour, especially when it’s mellowed by cooking, vinegar and time. Heat oil in a large saucepan over high heat. Notify me of follow-up comments by email. I have a passion for flavour, cooking with the seasons, baking and chocolate. I make at least one batch of it every year. This recipe was originally published in October 2018. Thank you. Spices are the making of this chutney. Malt vinegar is often used, but I find it too harsh for chutneys. Thanks for the info on preparing the jars too; I deffo needed that! Thank you for sharing with #CookBlogShare x. I am going to make this next week with some cooking apples my friend gave me – I will then be able to gift a jar back to her at Christmas! Tap the jars to remove air pockets. Required fields are marked *. Love it! Also add vinegar, sugar, raisins, onion, ginger, garlic, and mustard seed. The rawness of the vinegar has long since mellowed and the flavours have coalesced into a pleasing whole. Heat the extra-virgin olive oil in a saucepot over medium to medium-high heat. apples, autumn, Christmas, chutney, spices, large garlic cloves – peeled and finely chopped, red chilli – finely chopped or 1 tsp dried chilli flakes. Simmer for 1½-2 hours, stirring from time to time to stop the It’s important to sterilise jars before pouring in the spiced apple chutney. It not only acts as a preservative, but it gives flavour too. I use turmeric for its wonderful anti-inflammatory properties, but also for colour. If you make this spiced apple chutney, I’d love to hear about it in the comments below. I’ve just made a batch of apple, tomato, and onion chutney (I used booch vinegar too! Alice. Then add the apples to the pan as you prepare them. It’s a great way to use up autumnal cookers and windfall apples. It’s actually before peeling and coring, but you can easily double up the recipe if you have loads. A fabulous autumn spiced apple chutney. x, You’re so right Jo, no cheese board is complete without a good chutney 🙂, sounds lovely – I love a good chutney but had a few bad batches and so I haven’t made it for a while – but it is so good with cheese on a burger. Method. This will prevent the jars from cracking. Oh no Tonie, I’m sorry you didn’t get the amount you expected. Apples have to be the best autumn treasure. Spiced Apple Chutney. The trouble with traveling is you can never pack everything you want. I have a ton of apples and tis looks very different to my usual apple chutney so Im going to make this will let you know when its done, Linnea | (Chick)peas & Understanding says, Lovely – I am sure the ginger and chilli must add a nice kick to it! I’ve just used the last of my apples from our tree, but I may buy some to make more chutney later, I’ll certainly bookmark it for next year. Spice up those pork chops, ham, cheese plates or dips with this homemade super easy to make Spiced Apple Chutney recipe. Well done on using all your apples. This Spiced Apple Chutney Recipe is the one exception I have when it comes to disliking cooked apples. have just had a load of cooking apples given to me by a neighbour so am looking forward to trying this recipe! We use our own homegrown Alberto’s Locoto chillies, but chilli heat is a very personal thing so it’s good to use ones that you’re familiar and happy with. Store in a cool, dark cupboard for two to three months before eating. First pour the vinegar into the pan and follow this with the sugar. I’m sharing my spiced apple chutney with #CookBlogShare hosted, this week, by Hijacked by Twins. I don’t add too much chilli as not everyone likes it, but you can always add more if you’re a chilli fiend like me. so far so good .love the colour will let you know when we try it thank you. If you’d like more apple recipes, follow the link and you’ll find I have quite a lot of them. The colour is one of it’s selling points. Adding tomatoes to apple is not something I’ve tried. I’m Choclette, a vegetarian home cook and whole food recipe developer. ’ s keeping qualities ve had a load of cooking apples, though I ’ ve just made batch. 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